14
Operating Instructions
BAKED POTATO
The
BAKED POTATO
pad lets you
bake one to six potatoes without
selecting cooking times and power
levels.
NOTES:
• Cooking time is based on
a 8-10 oz. potato.
• Use the
More(9)/Less(1)
pads
if cooking larger or smaller
potatoes.
• Before baking, pierce potato with
fork several times.
• If potatoes are not completely
cooked, continue cooking using
cooking time.
•
DO NOT
use the BAKED POTATO
pad to complete cooking.
After baking, let stand for 5 minutes.
Example: To cook 2 potatoes.
Touch
BAKED
POTATO
pad.
When the cook time is over, you
will hear four beeps and
END
will
display.
• Recommended amounts: 1-6
potatoes.
VEGETABLE
VEGETABLES
pad has preset cook
powers for 2 food categories:
Fresh,
Frozen.
Example: To cook Frozen
Vegetables.
1. Touch
VEGETABLES
pad.
2. Choose food
category.
When the cook time is over, you will
hear four beeps and
END
will display.
Category
Touch Pad
Number
Fresh
1
Frozen
2
COOK
Using
COOK
pad lets you heat
common microwave-prepared foods
without needing to program cooking
times and power levels. COOK has
4 preset food categories:
Beverage,
Frozen Dinner, Frozen Breakfast
and Chicken Breast.
Example: To cook Frozen
Breakfast.
1. Touch
COOK
pad.
2. Choose food
category.
When the cook time is over, you
will hear four beeps and
END
will
display.
Category
Touch Pad
Number
Beverage
1
Frozen Dinner
2
Frozen Breakfast
3
Chicken Breast
4
Recommended amounts:
Beverage
8 ozs.
Frozen Dinner
8-14 ozs.
Frozen Breakfast
4-8 ozs.
Chicken Breast
8-24 ozs.
See Sensor Cook Guide on page 15.
REHEAT
REHEAT
pad lets you heat foods
without needing to program cooking
times and power levels. REHEAT has
3 preset categories:
Dinner Plate,
Casserole and Pasta.
Example: To reheat Casserole.
1. Touch
REHEAT
pad.
2. Choose food
category.
When the cook time is over, you
will hear four beeps and
END
will
display.
Category
Touch Pad
Number
Dinner Plate
1
Casserole
2
Pasta
3
Recommended amounts:
Dinner Plate
1 serving
Casserole
1-4 servings
Pasta
1-4 sevings
See Sensor Reheat Guide on page
15.
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