Оценок - 4, средний балл: 4.3
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Фрагмент инструкции
Use caution when handling 2 Level Cooking Rack 2 Level Cooking Rack COOKING POSITION: Open LEGS completely and push until they lock into place. SAFETY PRECAUTIONS: 1. To avoid tipping, ensure that the LEGS are securely locked. 2. Use covered dishes and place in the center of the rack to prevent tilting and spillage of food. 3. Not for use with a Browning Dish or popcorn bags. 4. Use for recommended recipes only. STORAGE POSITION: To release LEGS from locking tabs, push locking tabs outward and fold legs upward until they snap into place. Push Locking Tab Outward - 16- Sensor Cook Recipes BREAKFAST Basic Omelet (Approx. cooking time: 4 minutes) 1 tablespoon butter or margarine 2 eggs 2 tablespoons milk Salt and ground black pepper, if desired Heat butter in a 9-inch pie plate, 30 seconds at P10, or until melted, turn the plate to coat the bottom with butter. Meanwhile, combine the remaining ingredients; pour into the pie plate. Cook, covered with vented aluminum foil, on OMELET. Let stand 2 minutes. With a spatula, loosen the edges of the omelet from the plate; fold into thirds to serve. Yield: 1 serving NOTE: Double ingredients for a 4 egg omelet DINNER 1. Curried Chicken/White Rice White Rice (Approx. cooking time: 23 minutes) Curried Chicken 3 tablespoons all-purpose flour 1 tablespoon curry powder 1/2 teaspoon ground ginger 1/2 teaspoon salt 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes 1 small chopped onion 2-3 tablespoons lemon juice 74 cup butter or margarine 1 teaspoon instant chicken bouillon Combine together flour, lemon juice, curry, ginger and salt in a small bowl. Set aside. In a 2-Qt. casserole, place cut up chicken combined with onion and lemon juice. Stir in flour mixture until well combined. Add in butter and bouillon. Cover and place on 2 Level Cooking Rack. Cook on DINNER #1 (Curried Chicken/White Rice). When the oven beeps, stir chicken. Re-cover, and press Start. Let stand 10 minutes. Serve chicken on top of rice. Yield: 4 servings White Rice on Bottom 11/z cups uncooked long grain rice 3 cups hot water Place both ingredients in 3-Qt. casserole. Cover and place on Glass Tray. Cook on DINNER #1 (Curried Chicken/White Rice). Let stand 5 minutes before serving. 2. Rotini with Pesto/French Green Beans and Mushrooms (Approx. cooking time: 12 minutes) French Green Beans and Mushrooms on Top 1 package (9 oz.) frozen French style green beans 1 can (4 oz.) mushroom pieces and stems, drained (reserve 1 tablespoon liquid) 1 tablespoon butter or margarine 7z teaspoon salt Place all ingredients in a 1 Va Qt. casserole. Cover and place on 2 Level Cooking Rack. Cook on DINNER #2 (Rotini with Pesto/French Green Beans and Mushrooms). Yield: 4 servings Rotini with Pesto Sauce on bottom 8 ounces uncooked Rotini Noodles 8 cups water In a 3-Qt. casserole, mix together Rotini Noodles with water. Cover and place on Glass Tray. Cook on DINNER #2(Rotini with Pesto/French Green Beans and Mushrooms). At the end of cooking, drain noodles and place back into casserole dish. V* cup grated Parmesan cheese 3 tablespoons dried basil leaves 2 tablespoons pine nuts, finely chopped 1 clove minced garlic 1/2 cup olive oil V4 teaspoon salt, optional Combine all ingredients except olive oil in food processor. Mix together while pouring a constant stream of oil. through the opening, until well combined. Stir Pesto sauce into drained noodles. Yield: 4 servings Howto shift dishes: e. g. LUNCH/SNACK # 4 (Frozen Pizza) -17- Sensor Cook Recipes 3. Salmon Fillets with Dill/Frozen Vegetables (Approx. cooking time: 19 minutes) Salmon Fillets with Dill on Top 7a cup thinly sliced celery 74 cup butter or margarine 74 cup white wine 3 tablespoons lemon juice 1 teaspoon dill weed V« teaspoon salt 74 teaspoon ground black pepper 4 salmon fillets 1-inch thick (about 6 oz. each) In a 1 -QT. casserole dish, combine together all ingredients except salmon fillets. Cook, covered, on P10 for 5 minutes. Dip each salmon fillet in butter sauce and arrange inside 2.5 Qt. oval casserole dish; with thickest portion toward edge of dish. Spoon remaining sauce over each fillet. Cover and place on 2 Level Cooking Rack. Cook on DINNER #3 (Salmon Fillets with Dill/Frozen Vegetables). At the end of cooking, let stand, covered, 5 minutes before serving. Cover and place on 2 Level Cooking Rack. Cook on DINNER #3 (Salmon Fillets with Dill/Frozen Vegetables). Let stand 5 minutes before serving. Yield: 4 servings Frozen Vegetables on bottom 1 package (16 oz.) frozen vegetables 2 tablespoons water In a 9-inch round cake dish, combine frozen vegetables and water. Cover and place on Glass Tray. Cook on DINNER #3 (Salmon Fillets with Dill/Frozen Vegetables). Let stand 5 minutes before serving. Yield: 4 servings 4. Gingered Chicken/Parsley-Mushroom Rice (Approx. cooking time: 27minutes) Parsley-Mushroom Rice on top 3 cups hot water 17a cups uncooked long gr...