Viking VMOS501, Инструкция по установке, использованию и уходу

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22 E E E 22 E 22 E
Operation
22
1. BEEF WRAPS
1
Place in a 2-quart casserole:
1 pound ground beef
Break apart and cover. Touch Preset Recipes, number 1
to select BEEF WRAPS and then touch Start/Touch On.
2
At pause, drain fat and break ground beef into
small pieces. Add to casserole:
1 10-ounce package frozen chopped spinach,
thawed and drained
1½ cups salsa
1-3 teaspoons chili powder
Stir together well. Re-cover. Touch Start/Touch On.
3
At end, stir well and place in 8 warmed corn tortillas.
Top with 1 cup shredded Cheddar cheese.
2. MEXICAN CHICKEN
1
Place in layers in a 3-quart casserole:
2 cups instant rice
1 cup prepared fajita sauce mixed with
1
/
2
cup
chicken broth or bouillon
2 10-ounce packages frozen seasoning mix
(onion, peppers, parsley and celery)
1 pound boneless chicken breast, cut into 1-inch
thin strips
Cover. Touch Preset Recipes, number 2 to select
MEXICAN CHICKEN and then touch Start/Touch On.
2
At pause, stir together being sure that chicken strips
are separated and mixed into the rice/sauce. Re-cover.
Press Start/Touch On.
3
At end, stir.
Serve with buttered green beans and toasted tortillas.
PRESET RECIPES
(RECIPES SERVE 6)
Cooking
3. ITALIAN SALAD
1
To cook pasta: Place in 3-quart casserole:
6 cups very hot tap water
Cover. Touch Preset Recipes, number 3 to select ITALIAN
SALAD and then touch Start/Touch On.
2
At pause, add:
8 ounces tricolored rotini or fusilli pasta
1 teaspoon salad oil
Do not cover. Touch Start/Touch On.
3
At end, drain pasta and set aside.
To cook chicken: Place in 9" pie plate:
1 pound boneless chicken breast, cut into 1-inch
thin strips
Cover. Press Start/Touch On.
4 At pause, rearrange moving less done pieces to the
outside of the pie plate. Re-cover. Press Start/Touch On.
5 Drain and set aside.
To make salad: Place in large salad bowl:
Cooked rotini or fusilli
Cooked chicken breast
2 tomatoes, cut into eighths
½ cup sliced black olives
1 cup mozzarella cheese, shredded
¼ cup red onion, chopped
¾-1 cup oil-vinegar type dressing with pesto
Toss together to coat all pieces. Serve immediately or
chill to serve later.
Ideal when served with warm crusty rolls.