and
{
— ...
F-w mw! fish kmww use either
w~lo~e chicken, chicken breasts
the t-cmndor loaf microwave+afe’
wmtainers. Fish loaves made with
precooked or canned fish use Aut~
CQQkCode 4. 13e@floaf uses Auto
Cook (lode 8. Cover with plastic
wrap. See the chart cm following
page far recipes.
and pieces, or turkey parts should
be placed in a microwave-safe 8-in.
square dish, 8 x 12 x 2-in. dish or
3 qt. casserole, Cover securely with
plastic wrap or container lid. If
cooking bag is used for whole
chicken, shield breast bone with
small strip of foil,
Fish fillets, whole fish or seafood
pieces shoulci be in single layer in
flat pie plate or ob~ong dish to fit.
Cover with plastic wrap or con-
tainer lid. Use Auto Cook Code 2
for fillets and Auto Cook Code 1
for seafood pieces.
Pork chops automatically cook wel
in 8 x 12 x 2-in. dish, covered with
plastic wrap. Add barbeque sauce
or other sauce on each chop. Micro-
wave using Auto Cook Code 6.
Chuck roasts should be placed in
a cooking bag with % c’up water
and placed in microwave-safe dish.
Cut bag to fit close to the size of
the roast and tie open end securely.
Cut a 1-11/2”slit near the tie. Use
Auto Cook Code 99which is Code 9
with the added digit 9 giving the
Code 20%more time. (Seepage 19.)
If
1
I
Spare ribs and brisket should be
automatically cooked in round
glass container with lid or plastic
wrap. Make sure liquid covers
meat. Microwave using Auto Cook
--
Code 9.
Use the following step-by-step instructions and tips when adapting your casserole recipes for Automatic
Cooking.
1:Select recipes that do not require adding ingre-
dients at different stages during cooking or
recipes that require extra attention, stirring
or rotating.
4:
Use microwave-safe containers that are appro-
priate in size to the food amount. Use
3 qt. con-
5:
tairwrs or less.
For saucy casseroles, cover conlainer with lid or
plastic wrap. (No vents. ) For cheese or crumb-
20
topped casseroles, remove cover after oven sig-
nals and add topping, then continue cooking
uncovered.
Allow precooked ingredients or hot sauces to
cool slightly before adding other ingredients.
Meats and vegetables should be submerged in
liquid.
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