17
Operation
(
continued)
Frozen Food Chart
See the chart below for Frozen Food categories.
Recipe
Serving/Weight
Hints
1. Frozen Entrées
8 - 28 oz.
(220 - 800
g
)
Follow manufacturers' directions for preparation. After 2 beeps, stir or rearrange. Be careful when
removing the film cover after cooking. Remove facing away from you to avoid steam burns. If additional
time is needed, continue to cook manually.
2. Frozen Pizza
(single)
8 oz.
(220
g
)
Follow manufacturers’ directions for preparation.
Add more time of cooking if needed.
3. Frozen
Vegetables
6 - 16 oz.
(170 - 450
g
)
Wash thoroughly, add 1 tbsp (15 ml). of water per ½ cup (125 ml) of vegetables, and cover with lid or
vented plastic wrap. Do not salt/butter until after cooking. (Not suitable for vegetables in butter or sauce.)
4. Frozen Dinners
11 - 16 oz.
(300 - 450
g
)
Follow manufacturers' directions for covering or removing covers. Do not use frozen foods packaged in foil
trays. After 2 beeps, stir or rearrange.
5. Frozen Pocket
Sandwich
1 sandwich
4.5 oz.
(128
g
)
Follow manufacturer’s directions for preparation.
Sensor Cook Chart
See the chart below for Sensor Cook categories.
Recipe
Serving/Weight
Hints
6. Sensor Reheat
4 - 16 oz.
(110 - 450
g
)
All foods, such as casseroles, plated dinners, soups, stews, pasta dishes (except lasagne) and canned foods,
must be pre-cooked. Foods should be reheated from refrigerator or room temperature, do not reheat
frozen foods on this setting. Do not reheat in foil or plastic containers as unsuccessful reheating times will
result. All foods should be covered securely with vented plastic wrap or a fi tting lid. Where possible after
heating, stir foods and stand covered for 3 to 5 minutes before serving.
7. Oatmeal
½ - 1 cup
(40 - 80
g
)
Place oatmeal in a microwave safe serving bowl with no cover. Follow manufacturers’ directions for
preparation.
8. Potatoes
1 - 4 potatoes
(6 - 8 oz. each)
(170 - 220
g
)
Pierce each potato with a fork 6 times spacing around surface. Place potato or potatoes around the edge
of paper-towel-lined Glass Tray (Turntable), at least 1 inch (2.5 cm) apart. Do not cover. Turn over after 2
beeps. Let stand 5 minutes to complete cooking.
9. Soup
1 - 2 cups
(250 - 500 ml)
Pour soup into a microwave safe serving bowl.
Cover with lid or vented plastic wrap. Stir after cooking.
10. Breakfast
Sausage
2 - 8 links
Follow manufacturers' directions for preparation of pre-cooked breakfast sausage. Place in a radial pattern.
11. Omelet
2 - 4 eggs
Follow basic Omelet recipe on next page.
12. Fresh
Vegetables
4 - 16 oz.
(110 - 450
g
)
All pieces should be the same size. Wash thoroughly, add 1 tbsp (15 ml). of water per ½ cup (125 ml) of
vegetables, and cover with lid or vented plastic wrap. Do not salt/butter until after cooking.
13. Canned
Vegetables
15 oz.
(430
g
)
Empty contents into microwave safe serving bowl. Do not cover.
14. White Rice
½ - 1½ cups
(110 - 335
g
)
Place rice with hot tap water in a microwave safe casserole dish. Cover with lid or vented plastic wrap. Let
stand 5 to 10 minutes before serving. Add 2 parts water to 1 part rice. Add 2 parts water to 1 part rice. For
¼ cup, triple water may need as necessary.
15. Brown Rice
½ - 1½ cups
(110 - 335
g
)
(maximum)
Place rice with hot tap water in a microwave safe casserole dish. Cover with lid or vented plastic wrap. Let
stand 5 to 10 minutes before serving.
16. Quinoa
¼ - 1 cups
(45 - 180
g
)
Place quinoa in a
3 qt
microwave safe casserole dish. Add 2 parts water to 1 part quinoa. For ¼ cup,
triple water may need as necessary
.
Cover with lid or vented plastic wrap. After 2 beeps, stir. Let stand 14
minutes before serving.
17. Pasta
2 - 8 oz.
(55 - 220
g
)
Place 2 oz. (55
g
) pasta with 3 cups (750 ml) hot tap water in a
2 qt
microwave safe casserole, salt and oil, if
desired, covered with lid or vented plastic wrap. For 4 oz. (110
g
) pasta use 4 cups (1000 ml) water, for 6 oz.
(165 ml) pasta use 6 cups (1500 ml) hot water in
3 qt
casserole, for 8 oz. (220
g
) pasta use 7 cups (1750 ml)
hot water.
18. Stew
4 Serv.
In a
3 qt
casserole dish, crumble 1 lb (450
g
) lean ground beef and stir in 2 medium onions (chopped),
¼ teaspoon (1 ml) dried garlic pieces. Cover with plastic wrap and cook on P10 for 6 minutes. Stir after
cooking. Drain. Add 1 lb (450
g
) pinto or red kidney beans (soak overnight), 15 oz. (425
g
) stewed tomatoes
(chopped), 15 oz. (425
g
) tomato sauce, 1 teaspoon (5 ml) salt and 2 to 3 tablespoons (10 to 15 ml) chili
powder. Cover with lid, using Stew selection. After 2 beeps, stir. Recover and touch Start. Stir after cooking.
Cover again and let stand 7 minutes before serving.
19. Ground Meat
16 - 32 oz.
(450 - 900
g
)
Break apart in glass bowl or colander. Cover with lid or vented plastic wrap. After 2 beeps, stir. Re-cover
and touch Start. Juices should be clear. Drain.
20. Fish Fillets
4 - 16 oz.
(110 - 450
g
)
Arrange in a single layer. Cover with lid or vented plastic wrap.
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