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How
to
convert
conventional
Recipes
for
Micmvaving.
Beforeconvertingyour recipe, study it in terms of
microwaving.Is it one of the many foodswhich
microwavewell? Look for cookingtechniqueswhich are
similar to microwavingtechniques,such as covering,
steamingor cookingin sauce or liquid. If the food
requires a crisp, fried crust or very dry surface, you will
prefer to cook it conventionally.Some recipes may not
be exactlythe same when microwaved,but you will be
pleased with the results.
If the food is suitablefor microwaving,refer to a similar
recipe for cooking techniques,power level, timing and
possiblechanges in ingredients.
Many recipes will not need changing.Moist, rich
cakes, candies and moist meat loavesare examples.
Sinceliquids do not evaporatewhen microwaved,
reduce the amountor add more thickeningto sauces and
gravies.Reduce some seasonings:lack of evaporation
intensifiesflavors.Salt meats and vegetablesafter
cooking.If an ingredienttakes longer to microwavethan
others, substituteone which is precooked or quick-
cooking,as we havedone in the followingexample.
COOKING TIME: 45 to 50 min.,
total
&&+=A-(- *
h ground
bee
" t@~
2.
ground beef.fCookoven
= edwm high heat 10
*
minutes, uncovered.
&
~
44.
M
.!ddwater, rice, ch~
~z%q
,
"
Si!
powder,onion, salt, pepper
6h~~R
and tomatoes. Stir very
pFe.
lye
well. Cover and cook over
&
M~
&Hti
/22
2$
9y"fw4%za7.
Makes 4 to 6 servings
Rike
POWER LEVEL: High (10)
MICROWAVETIME: 19to 23 min., total
Into 2-qt. casserole, crumble
beef. ?$lkxwwrave at !l%gh
[WI] 7 to $3
stirring
after 4 minutes. Drain. Add
remaining ingredients and
mix well, cutting tomatoes
to distribute evenly. Cover.
Fx!icx%w.$wawa
ati High {10] %2
=@ 14 Mh%w%%Let stand 5
to 10minutes before serving.
Makes 4 to 6 servings
..... ... " —-—.... . .
.. ..—
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