Serves: 5

Food, Utensil and Tips Power Level Amount Time

Bacon, thinly sliced
(cook) Place on plate or bacon rack High (100%) 1 slice 30 seconds to 1 1/2 minutes
lined with paper towels. Place paper 2 slices 1 to 2 minutes
towels between layers cover with 4 slices 2 to 3 minutes
paper towel. Microwave until crisp. 6 slices 3 to 5 minutes
8 slices 4 to 6 minutes
Brown Sugar, hard
(soften) Place in glass bowl cover High (100%) 1 to 3 cups 1 minute let stand 2 minutes
with damp paper towel, then plastic until softened.
wrap. Repeat heating once or twice

Caramels
(melt) 4-cup glass measuring cup, High (100%) 1 bag (14 ounces) 2 to 3 minutes, stirring once
uncovered unwrapped caramels or twice
mixed with 2 to 4
tablespoons milk or
water

Chocolate, Baking
(unsweetened or semisweet)
(melt) Place unwrapped squares in Medium (50%) 1 to 3 ounces 1 1/2 to 2 1/2 minutes
glass dish or measuring cup, uncovered.

Chocolate Chips
(melt) Place in glass bowl or glass Medium (50%) 1/2 to 1 cup 2 to 3 minutes
measuring cup, uncovered. Chips will
not change shape.

Coconut
(toast) Place in 2-cup glass measuring High (100%) 1/4 to 1/2 cup 1 1/2 to 2 minutes
cup or pie plate, uncovered. Stir 1 cup 2 to 3 minutes
every 30 seconds.

Cream Cheese
(soften) Remove foil wrapper or Medium (50%) 3-ounce package 45 to 60 seconds
cover. Place in glass bowl or 8-ounce package 1 to 1 1/2 minutes
leave in plastic tub, uncovered. 8-ounce tub 45 to 60 seconds

Dried Fruit
(soften) Place in 2-cup glass measuring High (100%) 1/4 to 1/2 cup 30 to 45 seconds
cup add 1/2 teaspoon water for each 1/2 to 1 cup 45 to 60 seconds let stand 2
1/2 cup fruit. Cover with plastic wrap, minutes
turning back a corner or 1/4-inch edge
to vent steam.

Fruit, Frozen
(thaw) Leave in plastic bag or pouch Medium (50%) 16-ounce bag 3 to 5 minutes
or transfer to glass bowl thaw until
most of ice is gone, stirring or
rearranging twice.

Fruit, Refrigerated
(warm) Place on floor of microwave. High (100%) 1 medium 15 seconds
2 medium 20 to 30 seconds let stand
2 minutes
Honey
(dissolve crystals) In jar with lid High (100%) 1/2 to 1 cup 45 seconds to 1 1/2 minutes
removed, uncovered. Stir every 20 to
30 seconds or until crystals dissolve.

Ice Cream
(soften) In original container remove Low (10%) 1/2 gallon 2 to 3 minutes
any foil. Let stand 2 to 3 minutes.

Margarine or Butter
(melt) Remove foil wrapper. Place in High (100%) 1 to 8 tablespoons 30 to 50 seconds
glass bowl or measuring cup, 1/2 to 1 cup 60 to 75 seconds
uncovered.

Margarine or Butter
(soften) Remove foil wrapper. Place in High (100%) 1 to 8 tablespoons 10 to 20 seconds
glass bowl or measuring cup, uncovered.

Muffins or Rolls (small to medium)
(heat) Place on plate, napkin or High (100%) 1 5 to 10 seconds
napkin-lined basket uncovered. 2 10 to 15 seconds
3 12 to 20 seconds
4 20 to 30 seconds
Muffins (large to jumbo)
(heat) Place on plate or napkin, High (100%) 1 10 to 20 seconds
uncovered. Let stand 1 minute. 2 20 to 30 seconds
3 30 to 40 seconds
4 40 to 50 seconds
Nuts, Chopped
(toast) Place in glass measuring cup, High (100%) 1/4 to 1/2cup 2 1/2 to 3 1/2 minutes
uncovered add 1/4 teaspoon vegetable 1/2 to 1 cup 3 to 4 minutes
oil for each 1/4 cup nuts. Stir every
30 seconds until light brown.

Snacks
(crisp popcorn, pretzels, corn chips High (100%) 2 cups 20 to 40 seconds
or potato chips) Place in 4 cups 40 to 60 seconds
paper-towel-lined basket, uncovered.

Syrup
(heat) Place in glass measuring cup or High (100%) 1/2 cup 30 to 45 seconds
pitcher, uncovered. Stir every 1 cup 45 to 60 seconds
30 seconds.

Water
(boil) In glass measuring cup. High (100%) 1 cup 2 to 3 minutes

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

More Recipes from the Betty Crocker's Cookbook, 9th Edition Cookbook:
AMOUNTS OF FOOD FOR A CROWD
COLD FOOD STORAGE CHART
FRUIT AND VEGETABLE YIELDS
HELPFUL NUTRITION AND COOKING INFORMATION
MENU PLANNING BASICS 1: GENERAL TIPS
MENU PLANNING BASICS 2: THE FOOD GUIDE PYRAMID
MENU PLANNING BASICS 3: FOOD SAFETY
MICROWAVE COOKING AND HEATING CHART
TABLE SETTING AND ENTERTAINING