17
Operation (continued)
OMELET
Basic Omelet Recipe
1 Tablespoon butter or margarine
2 Eggs
2 Tablespoons milk
Salt and ground black pepper, if desired
Heat butter in a microwave safe 9-inch pie plate, 20 seconds at
P10, or until melted.
Turn the plate to coat the bottom with butter. Meanwhile,
combine the remaining ingredients in a separate bowl, beat
together and pour into the pie plate. Cook, covered with vented
plastic wrap, using OMELET selection. Let stand 2 minutes. With a
spatula, loosen the edges of the omelet from the plate, fold into
thirds to serve.
Always beat the eggs before making the omelet.
Yield:
1 Serving
Approx.cooking time:
4 minutes.
NOTE:
Double ingredients for a 4-egg Omelet.
Sensor Cook Chart
See the chart below for Sensor Cook categories.
Recipe
Serving/Weight
Hints
1. 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 fitting lid. Where possible after heating, stir foods and stand covered for 3 to 5 minutes
before serving.
2. Oatmeal
½ - 1 cup
(40 - 80
g
)
Place oatmeal in a microwave safe serving bowl with no cover. Follow manufacturers’ directions for
preparation.
3. Breakfast
Sausage
2 - 8 links
Follow manufacturers' directions for preparation of pre-cooked breakfast sausage. Place in a radial
pattern.
4. Omelet
2 - 4 eggs
Follow basic Omelet recipe on this page.
5. Quinoa
¼ - 1 cups
(45 - 180
g
)
Place quinoa in a microwave safe 3 qt casserole dish. Add 2 parts water to 1 part quinoa. Cover with
lid or vented plastic wrap. After 2 beeps, stir. Let stand 14 minutes before serving.
6. 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.
7. 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.
8. Frozen Pizza
(single)
8 oz.
(220
g
)
Follow manufacturers’ directions for preparation.
Add more time of cooking if needed.
9. 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.
10. Fresh
Vegetables
4 - 16 oz.
(110 - 450
g
)
All pieces should be the same size. Wash thoroughly, add 1 tbsp. of water per ½ cup of vegetables,
and cover with lid or vented plastic wrap. Do not salt/butter until after cooking.
11. Frozen
Vegetables
6 - 16 oz.
(170 - 450
g
)
Wash thoroughly, add 1 tbsp. of water per ½ cup 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.)
12. Rice
½ - 1½ cups
(110 - 335
g
)
Place rice with hot tap water in a microwave safe cas-serole dish. Cover with lid or vented plastic
wrap. Let stand 5 to 10 minutes before serving.
13. 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.
14. Pasta
2 - 8 oz.
(55 - 220
g
)
Place 2 oz. pasta with 3 cups hot tap water in a microwave safe 2 qt casserole, salt and oil, if desired,
covered with lid or vented plastic wrap. For 4 oz. pasta use 4 cups water, for 6 oz. pasta use 6 cups
water in 3 qt casserole, for 8 oz. pasta use 7 cups water.
15. Fish Fillets
4 - 16 oz.
(110 - 450
g
)
Arrange in a single layer. Cover with lid or vented plastic wrap.
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