30
OPERATION
Category
Weight
Cookware
Food Temp.
Instructions
23. Rice
½, 1 cup
Deep and large
microwave-
safe bowl on
the glass tray
Room
Ingredients
½ cup
1 cup
Rice
½ cup (96 g)
1 cup (192 g)
Water
1 cup (230 g)
2 cups (460 g)
Salt
Optional
Cooking
Cover with vented plastic wrap.
Press 1 for ½ cup of dried rice or 2 for 1 cup of dried rice.
After cooking, let stand for 5-10 minutes.
24. Salmon
steak
(1″ thick)
1, 2, 3-4
steaks
Metal tray
Refrigerated
Brush with oil and season with salt and pepper.
Press 1 for 1 steak, 2 for 2 steaks, or 3 for 3-4 steaks.
When BEEP, turn food over.
25. Sausage
1-6 , 7-14
links
Metal tray
Refrigerated
Press 1 for 1-6 links. Press 2 for 7-14 links.
When BEEP, turn food over.
26. Sirloin steak
(1″ thick,
18-21 oz)
1, 2 steaks
Metal tray
Refrigerated
Brush with oil and season with salt and pepper.
Press 1 for 1 steak, 2 for 2 steaks.
When BEEP, turn food over.
27. Tenderloin
¾ , 1 ½ lb
Metal tray
Refrigerated
Brush with oil and season with salt and pepper.
Press 1 for ¾ lb, 2 for 1 ½ lb.
When BEEP, turn food over.
28. Vegetable-
canned
4-6, 7-9,
10-12, 13-15,
16-20 oz
Microwave-
safe bowl on
the glass tray
Room
Transfer canned vegetables to microwave-safe bowl.
Cover with vented plastic wrap.
Press 1 for 4-6 oz, 2 for 7-9 oz, 3 for 10-12 oz, 4 for 13-15 oz,
or 5 for 16-20 oz.
After cooking,stir and let stand for 3 minutes.
NOTE
•
Do not use recycled paper products in the upper oven.
They sometimes contain impurities that cause arcing and sparking.
•
NEVER
use paper products in the convection oven.