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30
AUTOMATIC COOKING
FRUITS AND DESSERTS
Fruits
Pineapple Casserole is a tangy dessert or meat
accompaniment. In 2-qt. oblong glass baking dish
spread 2 cans (20 oz. ea.) drained pineapple chunks.
Mix together 1 cup sugar and 1/2 cup flour. Pour
mixture over pineapple and stir to evenly coat
pineapple. Top with mixture of 2 cups buttery-
flavored cracker crumbs and 1/2 cup melted
butter. Cover with plastic wrap and cook on
Auto Cook Code 2.
Baked Apples
automatically cook
well using Auto Cook
Code 1. Match number
of apples to size of
microwave-safe
covered container.
Use Auto Cook Code 1
for baked pears also.
Stewed Fruit and
Fruit Compotes
should be stirred well
before microwaving,
especially if sugar is
added. Cover; use Auto
Cook Code 2 and stir
once or twice after
oven signals and time
appears on display.
Press the START pad
and finish cooking.
Desserts and Breads
Nut Topped Cakes
are easy to cook
automatically. Grease
bottom and sides of
microwave-safe fluted
cake container and
sprinkle bottom evenly
with 1/3 cup chopped
nuts or coconut.
Carefully pour batter
from one box (2-layer size) cake mix over nuts, cover
with plastic wrap. Microwave on Auto Cook Code 6.
Let stand 15 minutes before inverting to cool.
Caramel Biscuit Ring:
Spread 1/4 cup melted
butter and 1/2 cup
brown sugar in 8 inch
round glass dish.
Sprinkle with cinnamon
and 1/2 cup chopped
nuts. Arrange 1 can (10
oz.) refrigerated biscuits
around edges and place
drinking glass, open end up, in center. Cover with
plastic wrap. Microwave on Auto Cook Code 3.
Invert onto serving plate, letting dish stand over
ring a few minutes before removing.
Bacon and Cheese Topped Cornbread: Distribute
1/2 cup chopped crisp fried bacon and 1 tablespoon
Parmesan cheese in well greased 8 inch round glass
dish. Carefully pour batter from 1 pkg. (8-
1
⁄
2
oz.)
cornbread mix over above ingredients. Cover with
plastic wrap. Microwave on Auto Cook Code 6.
Rotate 1/2 turn after oven signals and time
remaining appears on display. Let stand 5 to 10
minutes before inverting.
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