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wolfappliance.com | 17
Gourmet Guide
NUMBER FOOD AMOUNT METHOD INSTRUCTIONS
10 Chicken Pieces—Bone-In
Wing, Leg, Thigh, Breast 2–4 pieces
Broil and
Microwave
Place chicken pieces in a shallow oven-safe, glass con-
tainer on a high riser. After cooking, let stand for 5 min-
utes. The internal temperature should be at least 170°F
(75°C) for white meat and 180°F (80°C) for dark meat.
11 Chicken Breasts—
Boneless
2–4 pieces
Broil and
Microwave
Place chicken breasts in a shallow oven-safe, glass
container on a high riser. After cooking, let stand for 5
minutes. The internal temperature should be at least
170°F (75°C).
12 Fish 1/4–2 lb
(115 g–.9 kg)
Microwave Arrange in a ring around a shallow microwave-safe, non-
metallic container. Cover with plastic wrap (pierce five
times). After cooking, let stand for 5 minutes, covered.
13 White Rice 1/2–4 cups
(95–512 g)
Microwave Place the rice into a microwave-safe, non-metallic con-
tainer and add double the quantity of boiling water
(e.g. 1 cup rice and 2 cups water). Cover with a lid or plas-
tic wrap (pierce five times). After cooking, stir, cover, and
let stand until all the liquid has been absorbed.
14 Cakes 1 cake
9" pan
Convection
and Microwave
Prepare according to package or recipe directions. Once
preheat is complete, place in a 9" (229) oven-safe, glass
container on the low riser.
15 Cookies Up to 9 on a
12" pan
Convection Prepare according to package or recipe directions and
place on a 12" (305) pizza pan on the low riser. Cookies
should be approximately 2" (51) for best results.
Oven Operation
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