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Breakfast Chart
FOOD AMOUNT
1. Scrambled
Eggs
1 - 9 eggs
2. Bacon 2 - 6 slices
PROCEDURE
For each egg, use 1 teaspoon of butter or mar-
garine and 1 tablespoon of milk. Place butter or
margarine in dish, measuring cup or casserole
large enough for the egg to expand. Mix egg
and milk together. Pour onto butter or margarine
in dish. Place in microwave oven and program.
When audible signals are heard, stir egg mixture
moving the cooked portion to the center of the
dish and uncooked portion to the outside. After
cooking, stir and let stand, covered, until set. Note
that eggs will be slightly undercooked when
removed from the microwave oven.
Place bacon on paper plate, lined with paper
towel. Bacon should not extend over the rim of
plate. Cover with another paper towel. Allow ba-
con to stand a few minutes after removing from
the microwave oven to complete the cooking.
Use individual packets or bulk cereal in your fa-
vorite variety: oatmeal, oat bran, cream of wheat,
farina or wheatena.
Follow package directions for the correct amount
of water or milk. To prevent boil overs, it is very
important to choose a large container because
microwave cooking of cereal causes high boiling.
If the microwave oven stops, stir and touch Start/
Touch On. After cooking, stir and let stand,
covered, for 2 minutes.
Use this pad to warm rolls, muffins, biscuits,
bagels etc. Large items should be considered as
2 or 3 regular size. Arrange on plate, cover with
paper towel.
To warm fresh rolls and muffins, touch Breakfast,
number 4 pad, and touch number 1 pad. Then
enter desired quantity and touch Start/Touch On
pad. For refrigerated rolls or muffins, it may be
necessary to double the entered amount to
ensure the proper serving temperature. For
example, enter quantity of 2 for 1 refrigerated
muffin.
3. Hot Cereal 1 - 6 servings
4. Rolls &
Muffins
Fresh 1 - 10 pieces
1.VK VMOS200/E#310MRR1 10/21/03, 2:35 PM25