MAINS
50
Mains
BUFFALO MAC & CHEESE
PREP:
10 MINUTES |
TOTAL COOK TIME:
25 MINUTES |
STEAM:
APPROX. 12 MINUTES |
COOK:
13 MINUTES
MAKES:
4 SERVINGS |
ACCESSORIES:
REVERSIBLE RACK, ALUMINUM FOIL
BEGINNER RECIPE
DIRECTIONS
1
Place water and macaroni in the pot (set aside
the cheese packets). Stir to combine.
2
Place the Reversible Rack in the broil position
and cover with aluminum foil, then place the
rack in the pot. Place the frozen chicken tenders
on top of the rack. Close the lid and move slider
to STEAMCRISP.
3
Select STEAM & CRISP, set temperature to
425°F, and set time to 13 minutes. Press
START/STOP to begin cooking (PrE will display
for approx. 12 minutes as the unit steams, then
the timer will start counting down).
4
When cooking is complete, remove the rack
with the chicken tenders. Add the cheese
packets and milk to the cooked pasta. Stir
until evenly combined.
5
Toss chicken tenders in Buffalo sauce and
serve warm with mac & cheese.
INGREDIENTS
LEVEL 1
(BOTTOM OF POT)
4 cups water
2 boxes (7 1/4 ounces each) macaroni & cheese,
cheese packets set aside
1/4 cup whole milk, set aside
LEVEL 2
(REVERSIBLE RACK)
6–8 frozen chicken tenders
2/3 cup Buffalo sauce, set aside
MAINS
SALMON WITH QUINOA & PEAS
PREP:
10 MINUTES |
TOTAL COOK TIME:
22 MINUTES |
STEAM:
APPROX. 15 MINUTES |
COOK:
7 MINUTES
MAKES:
4 SERVINGS |
ACCESSORIES:
REVERSIBLE RACK, ALUMINUM FOIL
BEGINNER RECIPE
DIRECTIONS
1
Place all Level 1 ingredients in the pot and stir
until evenly mixed.
2
Place the Reversible Rack in the steam position
and cover with aluminum foil, then place the
rack in the pot. Place the salmon fillets on top
of the rack and season as desired. Close the lid
and move slider to STEAMCRISP.
3
Select STEAM & CRISP, set temperature to
450°F, and set time to 7 minutes. Press START/
STOP to begin cooking (PrE will display for
approx. 15 minutes as the unit steams, then the
timer will start counting down).
4
When cooking is complete, carefully remove the
rack layer with the salmon.
5
Stir the quinoa and serve with salmon.
INGREDIENTS
LEVEL 1
(BOTTOM OF POT)
1 cup white quinoa
1 1/2 cups water
Kosher salt, as desired
1 cup frozen peas
LEVEL 2
(REVERSIBLE RACK)
4 fresh salmon fillets (6 ounces each)
Kosher salt, as desired
Ground black pepper, as desired
Additional seasonings, as desired
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