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19
Operation (continued)
Sensor Cook Chart
See the chart below for Sensor Cook categories.
Menu Serving/Weight Hints
1. Sensor Reheat
4 – 16 oz.
(110 – 450 g)
All foods, such as casseroles, plated dinners, soups, stews, pasta dishes (except lasagne) and canned foods,
must be pre-cooked. Foods should be reheated from refrigerator or room temperature, do not reheat
frozen foods on this setting. Do not reheat in foil or plastic containers as unsuccessful reheating times will
result. All foods should be covered with vented plastic wrap or a fitting lid. Where possible after heating,
stir foods and stand covered for 3 to 5 minutes before serving.
2. Oatmeal
½ – 1 cup
(40 – 80 g)
Place oatmeal in a microwave safe serving bowl with no cover. Follow manufacturers’ directions for
preparation.
3. Breakfast
Sausage
2 – 8 links Follow manufacturers’ directions for preparation of pre-cooked breakfast sausage. Place in a radial pattern.
4. Omelet
2 – 4 eggs Follow basic Omelet recipe on this page.
5. Quinoa
¼ – 1 cup
(45 – 180 g)
Place quinoa in a 1.5 to 3 qt microwave safe casserole dish. Add 2 parts water to 1 part quinoa. For ¼ cup
( 45 g), triple water may need as necessary. Cover with lid or vented plastic wrap. After 2 beeps, stir. Let
stand 14 minutes before serving.
6. Soup
1 – 2 cups
(250 – 500 ml)
Pour soup into a microwave safe serving bowl.
Cover with lid or vented plastic wrap. Stir after cooking.
7. Potatoes
1 – 4 potatoes
(6 – 8 oz. each)
(170 – 220 g)
Pierce each potato with a fork 6 times spacing around surface. Place potato or potatoes around the edge
of paper-towel-lined Glass Tray (Turntable), at least 1 inch (2.5 cm) apart. Do not cover. After 2 beeps, turn
over. Let stand 5 minutes to complete cooking.
8. Fresh
Vegetables
4 – 16 oz.
(110 – 450 g)
All pieces should be the same size. Wash thoroughly, add 1 tbsp (15ml) of water per 4 oz (110 g) of
vegetables, and cover with lid or vented plastic wrap. Do not salt/butter until after cooking.
9. White Rice
½ – 1½ cups
(110 – 335 g)
Place rice with hot tap water in a microwave safe casserole dish. Cover with lid or vented plastic wrap. Let
stand 5 to 10 minutes before serving. Add 2 parts water to 1 part rice.
10. Pasta
2 – 8 oz.
(55 – 220 g)
Place 2 oz. (55 g) pasta with 3 cups (750 ml) hot tap water in a 2 qt microwave safe casserole, salt and oil, if
desired, covered with lid or vented plastic wrap. For 4 oz. (110 g) pasta use 4 cups (1000ml) water, for 6 oz.
(165 g) pasta use 6 cups (1500 ml) hot water in 3 qt casserole, for 8 oz. (220 g) pasta use 7 cups (1750 ml)
hot tap water.
11. Fish Fillets
4 – 16 oz.
(110 – 450 g)
Arrange in a single layer. Cover with lid or vented plastic wrap.
OMELET
Basic Omelet Recipe
1 Tablespoon (15 ml) butter or margarine
2 Eggs
2 Tablespoons (30 ml) milk
Salt and ground black pepper, if desired.
Heat butter in a microwave safe 9-inch (23 cm) pie plate, 20
seconds at P10, or until melted.
Turn the plate to coat the bottom with butter. Meanwhile,
combine the remaining ingredients in a separate bowl, beat
together and pour into the pie plate. Cook, covered with vented
plastic wrap, using OMELET selection. Let stand 2 minutes. With a
spatula, loosen the edges of the omelet from the plate, fold into
thirds to serve. Always beat the eggs before making the omelet.
Yield: 1 Serving
Approx. cooking time: 4 minutes.
NOTE: Double ingredients for a 4-egg Omelet.
Recipe
F0003CK20AP_EN.indd 19F0003CK20AP_EN.indd 192020/2/26 9:51:082020/2/26 9:51:08
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