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Item/Amount Menu Course Special Notes
White potatoes
Baking potatoes
Sweet potatoes
Whole:
1 - 6 potatoes
6 - 8 oz. each.
Asparagus,
Broccoli, Brussels
sprouts, Cabbage,
Cauliflower,
Mushrooms, Onion
Spinach, Zucchini,
Carrots, Green
beans, Potato,
Squash
4 oz. - 2 Ibs
Beans, Broccoli,
Carrots,Corn,
Cauliflower, Peas,
Spinach, ora
mixtureof these.
4 oz. - 2 Ibs
Chicken breast
Chicken legs
1 piece (6 - 8 oz.)
6 oz. - 2 Ibs.
Long-grain white
rice
1- 4 servings
(1/2- 2 cupsrice)
POTATO
FRESH
VEGETABLE
FROZEN
VEGETABLE
CHICKEN
PIECES
RICE
Wash, scrub and pierce several places with fork
Place on paper towels.
Arrange potatoes in circle and avoid placing
potatoes in the center of the tumtable. Turn
potatoes over after cooking time appears in the
display window, if necessary.
Allow 5 to 10 minutes standing time.
Wash. Prepare and cut into slices, cubes,
wedges, or julienne strips for fresh vegetables.
The best container for cooking vegetables is a
1/2 to 2 quart microwave-safe casserole.
Add 1 to 4 tbs. water and cover with plastic wral:
or casserole lid.
Stir vegetables once after pause prompt scroll
across the display. Let stand for 3 to 5 minutes
before serving.
Chicken should be completely thawed before
cooking. Arrange pieces skin side down in
microwave-safe pie plate, with meatier portions
towards edge of plate.
If desired, brush chicken with lemon juice, or
barbecue sauce, or honey-soy glaze, etc.
Cover lightly with plastic wrap. Turn and
rearrange once after pause prompt scroll across
the display. Let stand for 3 to 5 minutes after
cooking.
Cook with water and salt in a microwave-safe
casserole. Cover with casserole lid.
Use microwave-safe casserole.
Chicken broth may be substituted for the water
and salt. Let stand for 3 to 5 minutes after
cooking.
Rice
1 112cup
2 1 cup
3 11/2 cups
4 2 cups
Water
1 cup
(250 mL)
13/4 cup
(425 mL)
21/2 cups
(625 mE)
31/2 cups
(875 mL)
Container
Salt
Size
1/4tsp. 11/2 quart
(1 mE)
1/2tsp. 2 quart
(2 mE)
3/4 tsp. 3 quart
(4 mE)
1 tsp. 3 quart
(5 mL)
SENSOR COOKING RECIPES
FRESH VEGETABLE RECIPE
Asparagus with Orange-Balsamic Vinaigrette
Cooking Time: About 4 - 7 minutes
1 Ib asparagus, washed and trimmed
2 tbsp (30 mL) water
2 tsp (10 mL) finely grated orange peel
1/4 cup (50 mL) orange juice
2 tbsp (30 mL) olive oil or vegetable oil
1 tbsp (15 mL) balsamic or red wine
vinegar
1/2 tsp (2 mL) Dijon mustard
Salt and pepper to taste
4 servings
Trim asparagus so that stems will lie flat
in microwave-safe dish.
Add water. Cover with dish lid or plastic
wrap. Place in oven.
Cook on FRESH VEGETABLE.
Reari'ange once after pause prompt
appears across the display.
When done, drain, cover and set aside.
Meanwhile, combine orange peel,
orange juice, oil, vinegar and mustardin
a non-metallic dish. Pour over
asparagus and toss lightlyto coat
asparagus.
Cover, and cook on P100, 1 to 1 1/2
minutes or untit heated through.
Carrot and Basil Bake
Cooking Time: About 5 - 7 minutes
1 Ib carrots, peeled and shredded
1 smallonion, minced
2 tbsp (30 mL) butter or margarine
2 tbsp (30 mL) water
1 tsp (5 mL) parsley flakes
1/2 tsp (2 mL) basil
1/2 tsp (2 mL) salt
Combine all ingredients in 2 quart
microwave-safe casserole. Cover with
casserole lid. Place in oven. Cook on
FRESH VEGETABLE. Stir once after
pause prompt appears across the
display. Let stand for 3 minutes before
serving.
6 servings
FROZEN VEGETABLE RECIPE
Cheesy Broccoli for Two
1 package (10 oz - 280 g) frozen
broccoli spears
2 tbsp. (30 mL) water
1/4 cup (1 oz - 30 g) shredded Monterey
jack cheese
2 servings
Cooking Time: About 5 - 7 minutes
Place broccoli and water in shallow
microwave-safe dish.
Cover with plastic wrap. Place in oven.
Cook on FROZEN VEGETABLE.
Stir once after pause prompt scroll
across the display.
Sprinkle cheese over broccoli. Cook,
uncovered, on P100, 1/2to 1 minute.
r
C
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