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14
E
Operating Instructions
Special features
Sweet and Sour Pork with Rice
Place in a 3 quart casserole:
1
cup rice
2
cups pineapple juice
1/4 cup apricot/peach sauce, sweet and sour sauce or
duck sauce
2
tablespoons soy sauce
1
tablespoon fresh ginger, minced
Stir well and cover. Touch
dinner Items
4 times and touch
STaRT
.
At pause, stir well and add:
1/4 cup honey
1 1/4 pounds boneless, lean, pork loin, cut into thin strips
1
can (20 ounces) pineapple cubes, drained
3
cups fresh or frozen stir-fry vegetables (pea pods,
celery, water chestnuts, carrots, peppers, etc.)
Recover. Touch
STaRT
.
At end, garnish with toasted almonds.
3. BEEF oR PoRk dINNER
Beef with Broccoli and Rice
Place in a 3 quart casserole:
1
cup white rice
3
tablespoons Teriyaki sauce
1
tablespoon Hoisin sauce
2 1/2 cups beef broth
Stir well and cover. Touch
dinner Items
4 times and touch
STaRT
.
At pause, stir well and add:
1 1/4 pounds beef top round, sliced thin against
the grain (1/4” thick)
4
scallions, diced
4
cups broccoli florets
1
large onion, sliced very thinly
Recover. Touch
STaRT
.
Creamy Seafood Pasta
Place in a 3 quart casserole:
8 - 9 ounces fresh tortellini
2
cups water
Stir well and cover. Touch
dinner Items
5 times and touch
STaRT
.
At pause, stir well and add:
1
jar (17 ounces) creamy Alfredo sauce or
1 3/4 cups of medium, white cheese sauce
1 1/4 pounds combination raw shellfish, fresh or thawed
(shrimp, bay scallops, crabmeat)
3
cups mixed, fresh vegetables (sliced mushrooms,
thinly julienned carrots, green beans)
Recover. Touch
STaRT
.
At end, garnish with:
1/3
cup grated Parmesan cheese
4. SEaFood dINNER
Greek Fusilli with Eggplant and Shrimp
Place in a 3 quart casserole:
2
cloves garlic, minced
1
large onion, thinly sliced
1
jar (28 ounces) marinara sauce
1
cup water or dry white wine
2
cups (6 ounces) tricolor pasta
1
medium eggplant (approximately one pound),
peeled and cut into large cubes
Stir well and cover. Touch
dinner Items
5 times and touch
STaRT
.
At pause, stir well and add:
1 1/4 pounds raw shrimp (fresh or thawed),
peeled and deveined
Recover. Touch
STaRT
.
At end, top with:
3/4 -1 cup crumbled feta cheese
Garden au Gratin
Place in a 3 quart casserole:
1 1/2 pounds baking potatoes, cut into eighths, thinly sliced
1
can (14.5 ounces) diced tomatoes
1
tablespoon minced garlic
1
teaspoon thyme leaves
Stir well and cover. Touch
dinner Items
6 times and touch
STaRT
.
At pause, stir well and add:
1
bag (16 ounces) frozen pepper stir fry mix or 4 cups
thinly sliced fresh peppers and onions
3
cups thinly sliced summer squash or combination of
broccoli, cauliflower and squash
Recover. Touch
STaRT
.
At end, stir completely and garnish with:
6
ounces shredded Cheddar cheese
. VEGETaRIaN dINNER
orzo with Sun-dried Tomatoes and artichokes
Place in a 3 quart casserole:
1
cup orzo or other tiny shaped pasta
3 1/2 cups vegetable or chicken broth
1/4 cup pesto sauce (fresh or reconstituted from dry)
1/2
cup small pieces of sundried tomatoes
1
tablespoon minced garlic
1
tablespoon Italian seasoning
Stir well and cover. Touch
dinner Items
6 times and touch
STaRT
.
At pause, stir well and add:
3
cups chopped green, red, orange or yellow peppers
1
onion, thinly sliced
1
can (14 ounces) artichoke hearts, drained and quartered
1
can (3 ounces) pitted, ripe olives, drained and halved
Recover. Touch
STaRT
.
At end, stir and garnish top with:
1/2
cup freshly shredded Parmesan cheese
1/4 cup pine nuts
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