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Top Products
Menu Course
Item/Amount
Asparagus,
Broccoli,Brussels
sprouts, Cabbage,
Cauliflower,
Mushrooms. Onion,
Spinach, Zucchini
4 oz. - 2 Ibs
Carrots, Green
beans, Potato,
Squash
4 oz. - 2 Ibs
Beans, Broccoli,
Carrots, Corn,
Cauliflower, Peas,
Spinach, or a
mixture of these.
4 oz. - 2 Ibs
Chicken breast
Chicken legs
1 piece(6 - 8oz.)
6 oz. - 2 Ibs.
Long-grainwhite
rice
1 - 4 servings
(1/2- 2 cupsrice)
FRESH
VEGETABLE
SOFT
FRESH
VEGETABLE
HARD
FROZEN
VEGETABLE
CHICKEN
PIECES
Special Notes
Wash. Prepare and cut into slices, cubes,
wedges, or julienne strips for fresh vegetables.
The best container for cooking vegetables is a
1/2 to 2 quart microwave-safe casserole.
Add 1 - 4 tbs. water and cover with plastic wrap or
casserole lid.
Stir vegetables once after pause prompt scroll
across the display. Let stand for 3 - 5 minutes
before serving.
Chicken should be completely thawed before
cooking. Arrange pieces skin side down in
microwave-safe pie plate.
If desired, brush chicken with lemon juice, or
barbecue sauce, or honey-soy glaze, etc.
Cover lightly with plastic wrap. Turn and
rearrange once after pause prompt scroll across
the display. Let stand for 3 to 5 minutes after
cooking.
Cook with water and salt in a microwave-safe
casserole. Cover with casserole lid.
Use microwave-safe casserole.
Chicken broth may be substituted for the water
and saiL
Rice
1/2 cup
I cup
11/2 cups
2 cups
1
RICE
2
3
4
Container
Water Salt
Size
1 cup 1]4ts p, 11t2quart
(250 mL) (1 mL)
1314cup 1/2tsp. 2 quart
(425 mL) (2 mL)
21/2cups 3/4tsp, 3 quart
(625mL) (4 mL)
31/2 cups 1 tsp. 3 quart
(875 mL) (5 mL)