14
DINNER CHART
FOOD
AMOUNT
PROCEDURE
4. Rice
Place rice into a deep casserole and add double quantity of water. Cover
with lid or plastic wrap. To enter amount, at Procedure 3 on page 12,
touch number 4 for 1/2 cup increments up to 2 cups. After cooking, stir,
cover and let stand 3 to 5 minutes or until all liquid has been absorbed.
Use this setting to cook ground beef or turkey as patties or in a casserole
to be added to other ingredients. Place patties on a microwave-safe
rack and cover with wax paper. Place ground meat in a casserole
and cover with wax paper or plastic wrap. When oven stops,
is displayed. Turn patties over or stir
meat in casserole to break up large
pieces. Re-cover and touch START/TOUCH ON. After cooking, let stand,
covered, for 2 to 3 minutes.
.5 - 2.0 cups
.3 - 2.0 lb
5. Ground meat
Rice Water Size of casserole
.5 cup 1 cup 1.5 quart
1 cup 2 cups 2 quart
1.5 cups 3 cups 2.5 or 3 quart
2 cups 4 cups 3 quart or larger
SPECIAL FEATURES
Arrange in ring around shallow glass dish (roll fillet with edges under-
neath). Cover with vented plastic wrap. After cooking, let stand, covered
for 3 minutes.
6. Fish/seafood .3 - 2.0 lb
Arrange boneless chicken breasts in glass dish or on microwave-safe
rack. Cover with vented plastic wrap. After cooking, let stand, covered,
3-5 minutes. Chicken breasts should be 160°F.
7. Chicken breasts .5 - 2.0 lb
Arrange turkey breast with bone in glass dish or microwave-safe rack.
Cover with vented plastic wrap. After cooking, let stand, covered, 3-5
minutes. Turkey breast should be 170°F.
8. Turkey breast 3.0 - 6.0 lb
Boneless pork loin is recommended because it cooks evenly. Place on a
microwave-safe rack. Cover with vented plastic wrap. At signal, turn over.
Shield with small, flat pieces of aluminum foil, any areas that are cooking
too rapidly. Re-cover. After cooking, remove from oven, cover with foil
and allow to stand 10 minutes. Internal temperature should be 160°F.
9. Roast pork 2.0 - 3.5 lb
Use your favorite recipe. Mix well and place in microwave-safe loaf dish.
Cover with wax paper or vented plastic wrap. Enter weight of meat used
in the recipe. After cooking, allow to stand, covered, for 5 minutes. Drain
and serve.
0. Meat loaf 1.0 - 2.0 lb
2. Fresh vegetables
3. Frozen vegetables
Pierce. Place on paper-towel-lined turntable. After cooking, remove from
oven, wrap in aluminum foil and let stand 5 to 10 minutes.
For beans, carrots, corn and peas, add 1 tablespoon of water per cup.
For broccoli, Brussels sprouts, cabbage and cauliflower, cook immedi-
ately after washing with no additional water. If you like tender-crisp veg-
etables, double or triple measured quantity per setting. For example, use
2 cups or 3 cups of zucchini but touch number 1 when entering amount.
After cooking, remove from oven, stir, cover and let stand 3 to 5 minutes
before serving.
Cover with lid or plastic wrap. After cooking, stir and let stand, covered,
for 3 minutes.
1 - 6 med.1. Baked potatoes
1 - 6 cups
1 - 6 cups
TURN
FOOD
OVER OR STIR
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