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14
E
OPERATING INSTRUCTIONS
Special Features
Sweet and Sour Pork with Rice
Place in a 3 quart casserole:
1 cup rice
2 cups pineapple juice
1/4 cup apricot/peach sauce, sweet and sour sauce or
duck sauce
2 tablespoons soy sauce
1 tablespoon fresh ginger, minced
Stir well and cover. Touch Dinner Items 4 times and touch START.
At pause, stir well and add:
1/4 cup honey
1 1/4 pounds boneless, lean, pork loin, cut into thin strips
1 can (20 ounces) pineapple cubes, drained
3 cups fresh or frozen stir-fry vegetables (pea pods,
celery, water chestnuts, carrots, peppers, etc.)
Recover. Touch START.
At end, garnish with toasted almonds.
3. BEEF OR PORK DINNER
Beef with Broccoli and Rice
Place in a 3 quart casserole:
1 cup white rice
3 tablespoons Teriyaki sauce
1 tablespoon Hoisin sauce
2 1/2 cups beef broth
Stir well and cover. Touch Dinner Items 4 times and touch START.
At pause, stir well and add:
1 1/4 pounds beef top round, sliced thin against
the grain (1/4” thick)
4 scallions, diced
4 cups broccoli fl orets
1 large onion, sliced very thinly
Recover. Touch START.
Creamy Seafood Pasta
Place in a 3 quart casserole:
8 - 9 ounces fresh tortellini
2 cups water
Stir well and cover. Touch Dinner Items 5 times and touch START.
At pause, stir well and add:
1 jar (17 ounces) creamy Alfredo sauce or
1 3/4 cups of medium, white cheese sauce
1 1/4 pounds combination raw shellfi sh, fresh or thawed
(shrimp, bay scallops, crabmeat)
3 cups mixed, fresh vegetables (sliced mushrooms,
thinly julienned carrots, green beans)
Recover. Touch START.
At end, garnish with:
1/3 cup grated Parmesan cheese
4. SEAFOOD DINNER
Greek Fusilli with Eggplant and Shrimp
Place in a 3 quart casserole:
2 cloves garlic, minced
1 large onion, thinly sliced
1 jar (28 ounces) marinara sauce
1 cup water or dry white wine
2 cups (6 ounces) tricolor pasta
1 medium eggplant (approximately one pound),
peeled and cut into large cubes
Stir well and cover. Touch Dinner Items 5 times and touch START.
At pause, stir well and add:
1 1/4 pounds raw shrimp (fresh or thawed),
peeled and deveined
Recover. Touch START.
At end, top with:
3/4 -1 cup crumbled feta cheese
Garden Au Gratin
Place in a 3 quart casserole:
1 1/2 pounds baking potatoes, cut into eighths, thinly sliced
1 can (14.5 ounces) diced tomatoes
1 tablespoon minced garlic
1 teaspoon thyme leaves
Stir well and cover. Touch Dinner Items 6 times and touch START.
At pause, stir well and add:
1 bag (16 ounces) frozen pepper stir fry mix or 4 cups
thinly sliced fresh peppers and onions
3 cups thinly sliced summer squash or combination of
broccoli, caulifl ower and squash
Recover. Touch START.
At end, stir completely and garnish with:
6 ounces shredded Cheddar cheese
5. VEGETARIAN DINNER
Orzo with Sun-Dried Tomatoes and Artichokes
Place in a 3 quart casserole:
1 cup orzo or other tiny shaped pasta
3 1/2 cups vegetable or chicken broth
1/4 cup pesto sauce (fresh or reconstituted from dry)
1/2 cup small pieces of sundried tomatoes
1 tablespoon minced garlic
1 tablespoon Italian seasoning
Stir well and cover. Touch Dinner Items 6 times and touch START.
At pause, stir well and add:
3 cups chopped green, red, orange or yellow peppers
1 onion, thinly sliced
1 can (14 ounces) artichoke hearts, drained and quartered
1 can (3 ounces) pitted, ripe olives, drained and halved
Recover. Touch START.
At end, stir and garnish top with:
1/2 cup freshly shredded Parmesan cheese
1/4 cup pine nuts
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