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8
Operation
Using the Meat/Fish Buttons
1.
Press the
Meat/Fish
button corresponding to the food you are cooking. The
display shows “A-1”(item code).
Press the
Meat/Fish
button repeatedly to select the item you want.(Refer to the
Meat/Fish Chart
below)
2.
Press the
Number
1
or
2
,
3
b u tt o n t o s e le c t t h e s er v i n g s i ze y o u wa n t.
(Refer to the
Meat/Fish Chart
below for the serving)
3.
Press
Start
button to begin cooking.
Meat/Fish Chart
Meat/Fish Chart
Code Item Weight
Initial
Tempe-
rature
Remarks
A-1 Chicken
Breast
200-
250g
300-
350g
400-
450g
Refrige
rated
Select fresh chicken breasts, score, insert 3-4 cuts
with a sharp knife along breast and cook plain or firstly
marinate with you favo-rite flavor for two hours or
overnight covered in the refrigerator. Or sprinkle
breasts with soy sauce or lemon juice or your favorite
shaker herbs salt or pepper. Then cover breasts with
baking paper tucked in on plate or in Pyrex dish and
cook. At half cooking time oven will beep turn
breast(s) over and press start to continue. After
cooking stand breast(s) for 3-5 minutes. Serve.
A-2 Fish
Fillet
150-
200g
250-
300g
350-
400g
Refrige
rated
Select fresh fish fillets and cook plain or marinate with
you favorite seafood marin-ade for two hours or
overnight covered in the refrigerator. Or sprinkle fillets
with lemon juice or your favorite shaker herbs
especially lemon pepper seasoning, salt or pepper.
Then cover fillets with baking paper tucked in on plate
or in Pyrex dish and cook. After cooking stand
fillets(s) for 3 minutes. Serve.
Code Item Weight
Initial
Tempe-
rature
Remarks
A-3 Sea Food
150-
200g
250-
300g
350-
400g
Refrig-
erated
Select fresh seafood and set out on microw-avesafe
plate or Pyrex dish. Sprinkle with lemon juice or salt
if desired, cover seafood with baking paper eg. Glad
Bake - tucked in around and cook. After cooking
stand seafood for 3 minutes. Serve.
A-4 Casserole
1 dish Refrig-
erated
Ingredients For casserole.
2 medium carrots (85g to 110g Before peeling), 2
medium onions( 110g to 140g. Before peeling), 2
medium potatoes(165g to 195g before peeling), 450
ground chuck beef, teaspoon salt, cup water,
teaspoon pepper. Peel and slice vegetables into inch
thick slices, Form beef into 12 small, flat pattie using
the 2-inch Reynolds Brass Ring. Flattern patties. In
2-quart casserole, layer half of beef patties, half of
carrots, half of onions, and half of potatoes.
Springkle with salt and pepper. Repeat layers,
making sure that top layer of beef patties is
completely covered with vegetables. Add water.
Press layer down into casserole. Cover. After
cooking stand casserole for 5 minutes. Serve.
A-5 Bacon
100-
125g
200-
225g
300-
325g
Refrig-
erated
Select fresh bacon rashers from your butcher, deli or
supermarket. Place on the absorbent paper towel on
microwavesafe plate or Pyrex dish and cover with
another piece of paper towel and cook. Serve.
A-6 Meatball
1 dish Refrig-
erated
Ingredients For Meat Balls.
450 g ground beef,cup chopped onion,1 egg beaten,
1 teaspoon salt, teaspoon pepper and 2 tabl-
espoons water.Combine all ingredients and mix well.
Shape into 20 x (25mm) meat balls. Place meat
balls in utensil. Cover with microwave cling wrap
turning back one corner of the wrap by about 50mm
to vent. Cook. After cooking, stand meat balls for 5
minutes. Serve.
A-7 Meat loaf
1 dish Refrig-
erated
Ingredients For meat loaf.
675g ground chuck beef, cup fine dry bread
crumbles, cup chopped onion, cup chopped green
pepper, 1 cup milk,1 egg, 2 tablespoons ketchup,
teaspoon pepper, cup teaspoon salt. Combine all
ingredients: mix well. Pack meat mixture firmly in loaf
dish: smooth out top. Cover with plastic wrap, turning
back one corner about 2 inch-es to vent. Place in
oven parallel to front of oven. After cooking stand
casserole for 5 minutes. Serve
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