GE Spacemaker 164 D20~PO19 Use And Care Manual

Contents

Vqetibles1. Always use microwave safe cookware, glass or plastic. Cook 4.most vegetables with tight cover to steam them. Exceptions arepotatoes cooked in their skins and watery vegetables which need 5.no water added for steam.2. Do not salt tops of vegetables before microwaving. If desired, addsalt to water in dish before adding vegetables. Salt can sometimescause brown spots on vegetables during microwaving.3. Cooking time for vegetables affects finished taste and texture.Minimum time on guide gives fresh taste and crisp-tender texture.For soft texture with well-developed flavor, cook maximum timeor longer.Size of pieces affects cooking time. Large pieces generally takelonger than small uniform pieces.Just as when cooking conventionally, vegetable mixtures shouldhave similar densities or degrees of firmness in order to cooktogether successfully. Firm, crisp vegetables like carrots,cauliflower and broccoli microwave together well. If microwavinga firm vegetable with a soft one (carrots and peas, for example)cut the carrots in julienne strips so they will cook as fast as thepeas. Or, start cooking larger carrot pieces first, and add peasduring last few minutes.Vegetables Conhiner Cover hwer hvel & ~me CommenkSlices, pieces(l-lb.)(2-lbs.)Whole, halves or large,starchy vegetables(Wtatoes, winter squash,cauliflower, etc. )(l-lb., 3 to 4)(2-lbs. ,6 to 8)Watery (Tomatoes,summer squash)(l-lb., 3 to 4)(2-lbs., 6 to 8)Vegetable Casseroles(With raw vegetables)(With precookedvegetables)Stir-Fry Vegetables(6 to 8 servings)Blanching freshvegetables forfreezingCasserolePotatoes: Cook onoren floor (nocontainer) Othervegetables: Squareor oblong dishor casseroleGlasscasseroleYes High (10)Potatoes: No High (10)Wintersquash,cauliflower,etc.: YesYes High (10)YesYesYesHigh (10)High (10)High (10)11 to 14 min.14 to 18 min.Add 1/4 to 1/2 cup water. If frozen,reduce time 3 to 5 minutes becausevegetables are blanched.Prick skin of potatoes before cooking.12 to 20 min.16 to 20 min.Cut in pieces or halves. No additionalwater needed.4 to 5 min.6 to 8 min.18 to 20 min.10 to 12 min.10 to 12 min.3 to 5 min.Use large enough casserole to allow forboiling in dish.To stir-fry one type of vegetable,substitute 1 tablespoon oil for waterand follow times in cooking guide.Blanch only 1 pound or 1 quart preparedvegetables at a time. Place in 1 to 2-qt.casserole with 1/4 to 1/2 cup water.Blanched vegetables will have bright, evencolor and will be slightly softened. Cooldrained blanched vegetables immediatelyby plunging in container of ice water.Gmvies & Sauces1. Because microwaved sauces evaporate less than on the range top, 2. Microwaved sauces do not need to be stirred constantly but mostthey are thinner than conventionally cooked sauces made with the should be whisked vigorously with wire whisk once or twicesame amount of thickening. Increase thickening by adding an while microwaving.extra teaspoon to 1 tablespoon flour or cornstarch for each cup 3. Vary basic white sauce (see page 23) by adding cheese, e= yolks,of liquid. cream or dry milk solids. Add flour with mayonnaise or wine.Food Contiiner Cover %wer hvel & ~me CommenkGravies and sauces Glass measure No High (10) 4 to 5 min. Microwave fat, flour and salt togetherthickened with flour or bowl to melt and blend. Whisk in liquid andor cornstarch (1 cup) finish. Increase time 1 to 2 minutes peradditional cup of sauce.Thin, liquid sauces Casserole No High (10) 2 to 3 min. Add cornstarch-water mixture to heated(au jus, clam, etc.)(1 cup)ingredients. Stir well and microwave tofinish.Melted butter sauces, Glass measure No High (10) 1/2 to 1 min. Microwave butter just to melt. Forclarified butter(% cup)clarified butter, bring to boil then letstand until layers separate. Pour offand use clear top layer.