12
A38941,SEC R320H O/M
SEC R320H
TINSEA976WRRZ-D32 SEC R320H
S P E C I A L F E A T U R E S
SENSOR COOK RECIPES
Mexican Seasoned Potatoes
Makes 6 to 8 servings
4
medium baking potatoes (8 ounces each)
1/2 teaspoon oregano leaves
1/4 cup olive oil
1/4 teaspoon ground cumin
1
tablespoon instant minced onion
1/2 teaspoon salt
1/2 teaspoon chili powder
1
Cut each potato lengthwise into 4 equal wedges. Place potato wedges into 10-inch square casserole. Toss
potatoes with oil to coat well.
2
In small bowl, combine remaining ingredients. Sprinkle over potatoes.
3
Cover potatoes with wax paper. Microwave using BAKED POTATOES setting. Rearrange potatoes when time
appears on display. Let stand, covered, 5 minutes.
Glazed Apple Slices
Makes 6 to 8 servings
1/4 cup brown sugar
3/4 cup orange juice
3
tablespoons margarine or butter
1
tablespoon cornstarch
2
tablespoons apricot preserves
4
baking apples (about 1 1/2 pounds),
1/2 teaspoon ground nutmeg
peeled and sliced into 8 pieces each
1/4 teaspoon salt
3
tablespoons chopped green pistachios
1/2 cup sugar
1
Combine brown sugar, margarine and apricot preserves in a small bowl. Microwave at HIGH (100%) until
margarine melts and preserves soften, 45 seconds to 1 minute. Stir in nutmeg, salt, sugar, orange juice and
cornstarch. Microwave at HIGH (100%) until thickened, 4 to 6 minutes, stirring several times.
2
Arrange apple slices in a large microwave serving dish. Spread hot sauce over apples. Cover well with vented
plastic wrap. Microwave using FRESH VEGETABLES: Soft. Allow to cool 5 minutes before serving.
3
Sprinkle with pistachios. Serve alone or over vanilla ice cream or sponge cake.
6. Rice
Place rice into a deep casserole and add double quantity of water.
Cover with lid or plastic wrap. After cooking, stir, cover and let
stand 3 to 5 minutes or until all liquid has been absorbed.
.5 - 2.0 cups
Rice
Water
Size of casserole
.5 cup
1 cup
1.5 quart
1 cup
2 cups
2 quart
1.5 cups
3 cups
2.5 or 3 quart
2 cups
4 cups
3 quart or larger
Cover with vented plastic wrap. When oven stops, turn over. Shield
with small, flat pieces of aluminum foil any areas that are cooking
too rapidly. Re-cover and touch START pad. After cooking, let stand,
covered, 3-5 minutes. Chicken should be 160°F.
7. Chicken Breast
.5 - 1.5 lb
SENSOR COOK CHART (continued)
F O O D
A M O U N T
P R O C E D U R E