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15 Minute Recipes and
From The Pantry
15 Minute Recipes and From the Pantry each offer ve
simple-to-prepare but great tasting meals. Follow the spe-
cic directions on the Recipe Card and in the display.
For example, to use 15 Minute Recipes to cook Saucy
Chicken.
1. Touch the key.
SEE
LABEL
SELECT RECIPE NUMBER
.
2. See the Menu Label. Select the desired food by touch-
ing the number key. For example: Touch number
1
for Saucy Chicken. Follow the Recipe Card for ingre-
dients and instructions.
SEE RECIPE CARD PRESS
START
.
3. Touch the key.
4. When the oven stops, the display will show the
instruction number on the Recipe Card. Follow the
instructions on the Recipe Card.
CHECK RECIPE
INSTRUCTIONS 2 PRESS START.
5. Touch the key.
6. At the end, the display will show the instruction
number on the Recipe Card. Follow the instructions on
the Recipe Card.
CHECK RECIPE INSTRUCTIONS 3.
15 Minute Recipes
1. Saucy Chicken
1. Place in a 3 quart casserole:
1 tablespoon oil
1
/2 pound mushrooms, sliced
1 onion, chopped
1 tablespoon minced garlic
Stir well and cover. Touch
and number
1
to select SAUCY CHICKEN, then touch
.
2. Blend together:
8 ounces reduced fat cream cheese, softened
1
/4 cup milk
3. Stir into the cream cheese mixture:
1 10 ounce package of frozen peas
2 cups cooked thinly sliced chicken breast
Salt and pepper to taste
At pause, drain liquid from mushrooms, etc. Add
cream cheese/peas/chicken mixture and stir ogether.
Re-cover. Touch .
4. At the end, stir in 1 cup shredded Monterey jack
cheese.
Serve on top of baked potatoes or cooked pasta.
2. Hawaiian Pork
1. Place in a 3 quart casserole:
1 tablespoon oil
1 pound boneless pork loin, cut into 1 inch strips,
seasoned with salt and pepper
Stir well and cover. Touch
number
2
to select HAWAIIAN PORK and then touch
.
2. Combine well in a large bowl:
1 cup peach or apricot preserves
1
/4 cup barbecue sauce
2 tablespoons soy sauce
2 tablespoons cornstarch
1 cup coarsely chopped onions
At pause, add preserves/barbecue mixture and stir
together well.
Re-cover. Touch .
3. At pause, add:
1 8 ounce can sliced water chestnuts, drained
1 green pepper, seeded and cut into 2 inch thin
strips
1 red pepper, seeded and cut into 2 inch thin strips
1 20 ounce can pineapple chunks, drained
Stir to combine. Re-cover. Touch .
4. At the end, stir again.
Serve on cooked rice.