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SPECIAL FEATURES
SENSOR COOKING CHART (CONTINUED)
FOOD
AMOUNT
PROCEDURE
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