eatsmart ESNS-001, Instruction Manual

Page: 11 / 24

VEGETABLE GROUP
VEGETABLES (continued)
SHALLOTS, RAW 193
SPINACH, BOILED 194
SPINACH, RAW 195
SQUASH, SUMMER (ALL VAR), BLD 196
SQUASH, SUMMER (ALL VAR), RAW 197
SQUASH, WINTER (ALL VAR), BAKED 198
SQUASH, WINTER (ALL VAR), RAW 199
STRING BEANS, GREEN, BOILED 200
STRING BEANS, GREEN, RAW 201
STRING BEANS, YELLOW, BOILED 202
STRING BEANS, YELLOW, RAW 203
SUCCOTASH, BOILED 204
SWEET POTATO, CANDIED 205
SWEET POTATO, PEELED, BOILED 206
SWEET POTATO, UNPEELED, BAKED 207
SWEET POTATO, UNPEELED, RAW 208
SWISS CHARD, BOILED 209
SWISS CHARD, RAW 210
TOMATOES, ORANGE, RAW 211
TOMATOES, RED, RAW 212
TOMATOES, RED, STEWED 213
TOMATOES, SUN-DRIED 214
TOMATOES, SUN-DRIED, IN OIL 215
TOMATOES, YELLOW, RAW 216
TURNIP GREENS, RAW 217
TURNIPS, BOILED 218
TURNIPS, RAW 219
WATER CHESTNUTS, RAW 220
WATERCRESS, RAW 221
YAM, BOILED OR BAKED 222
YAM, RAW 223
ZUCCHINI, BOILED 224
ZUCCHINI, RAW 225
MEAT & POULTRY
BEEF (Lean Cuts)
CHUCK, MOCK TENDER, RAW 235
CHUCK, SHOULDER ROAST, RAW 236
CHUCK, SHOULDER ROAST, RSTD 237
CHUCK, SHOULDER STEAK, BRSD 238
CHUCK, SHOULDER STEAK, RAW 239
CHUCK, TOP BLADE, BOILED 240
CHUCK, TOP BLADE, RAW 241
CORNED BEEF (CURED), COOKED 242
FLANK, FLANK CUTS, BROILED 243
FLANK, FLANK CUTS, RAW 244
GROUND (70% LEAN), BAKED 245
GROUND (70% LEAN), BROILED 246
GROUND (70% LEAN), RAW 247
GROUND (75% LEAN), BAKED 248
GROUND (75% LEAN), BROILED 249
GROUND (75% LEAN), RAW 250
GROUND (80% LEAN), BAKED 251
GROUND (80% LEAN), BROILED 252
GROUND (80% LEAN), RAW 253
GROUND (85% LEAN), BAKED 254
GROUND (85% LEAN), BROILED 255
GROUND (85% LEAN), RAW 256
GROUND (90% LEAN), BAKED 257
GROUND (90% LEAN), BROILED 258
GROUND (90% LEAN), RAW 259
GROUND (95% LEAN), BAKED 260
GROUND (95% LEAN), BROILED 261
GROUND (95% LEAN), RAW 262
LIVER, BRAISED 263
LIVER, PAN-FRIED 264
LIVER, RAW 265
LOIN, BTM SIRLOIN STEAK, BROILED 266
LOIN, BTM SIRLOIN STEAK, RAW 267
LOIN, BTM SIRLOIN BUTT, RAW 268
LOIN, BTM SIRLOIN BUTT, ROASTED 269
LOIN, PORTERHOUSE, BROILED 270
LOIN, PORTERHOUSE, RAW 271
LOIN, T-BONE STEAK, BROILED 272
LOIN, T-BONE STEAK, RAW 273
LOIN, TENDERLOIN, BROILED 274
LOIN, TENDERLOIN, RAW 275
LOIN, TENDERLOIN, ROASTED 276
LOIN, TOP LOIN, BROILED 277
LOIN, TOP LOIN, RAW 278
LOIN, TOP SIRLOIN, BROILED 279
LOIN, TOP SIRLOIN, RAW 280
PASTRAMI (CURED) 281
PLATE, SKIRT STEAK (INSIDE), BRLD 282
PLATE, SKIRT STEAK (INSIDE), RAW 283
PLATE, SKIRT STEAK (OUTSIDE), BRLD 284
PLATE, SKIRT STEAK (OUTSIDE), RAW 285
RIB, LARGE END (RIBS 6-9), BROILED 286
BRISKET (FLAT HALF), BRAISED 226
BRISKET (FLAT HALF), RAW 227
BRISKET (POINT HALF), BRAISED 228
BRISKET (POINT HALF), RAW 229
CHUCK, ARM POT ROAST, BRAISED 230
CHUCK, ARM POT ROAST, RAW 231
CHUCK, BLADE ROAST, BRAISED 232
CHUCK, BLADE ROAST, RAW 233
CHUCK, MOCK TENDER, BRAISED 234
9