14
S P E C I A L F E A T U R E S
SENSOR COOKING CHART
(CONTINUED)
F O O D
A M O U N T
P R O C E D U R E
Use boneless breast of chicken or turkey. Cover with vented
plastic wrap. Touch Poultry, number 1 and START/Touch On pads.
When oven stops, rearrange. Re-cover and touch START/Touch
On pad. After cooking, let stand, covered, 3-5 minutes. Poultry
should be 160
°
F.
Arrange pieces with meatiest portions toward outside of glass
dish or microwave-safe rack. Cover with vented plastic wrap.
Touch Poultry, number 2 and START/Touch On pads. After cook-
ing, let stand, covered, 3-5 minutes. Dark meat should be 180
°
F
and white meat should be 170
°
F.
Poultry: Boneless
With bone
.5 - 2.0 lb
.5 - 3.0 lb
SENSOR COOKING RECIPES
Herb-and-Cheese Chicken Breasts
Makes 8 servings
1
8-ounce package cream cheese, softened
2
tablespoons milk
2
green onions, minced
1
tablespoon minced parsley
1
/
2
teaspoon thyme leaves
1
In a small bowl, combine cream cheese, milk, green onions, parsley, thyme, and garlic.
2
Push fingers between skin and meat of each chicken breast to form a pocket. Spread an equal amount of cream
cheese mixture in each pocket.
3
On waxed paper, combine bread crumbs and paprika. Dip chicken breasts into melted butter, then roll in sea-
soned bread crumbs to coat.
4
In 8-inch x 8-inch, baking dish, place chicken and cover with plastic wrap. Microwave using Poultry (with bone).
5
Serve chicken with rice.
Arrange in ring around shallow glass dish (roll fillet with edges
underneath). Cover with vented plastic wrap. After cooking, let
stand, covered for 3 minutes.
Fish/seafood
.25 - 2.0 lb
Use this setting to cook ground beef or turkey as patties or in a
casserole to be added to other ingredients. Place patties on a
microwave-safe rack and cover with wax paper. Place ground meat
in a casserole and cover with wax paper or plastic wrap. When oven
stops, turn patties over or stir meat in casserole to break up large
pieces. Re-cover and touch START/Touch On. After cooking, let
stand, covered, for 2 to 3 minutes.
Ground meat
.25 - 2.0 lb
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.
Rice
.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
1
garlic clove, minced
4
whole chicken breasts with skin and bone
1
/
2
cup dried bread crumbs
1
teaspoon paprika
3
tablespoons butter or margarine, melted
