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S
ENSOR COOKING CHART
FOOD
Baked
Potatoes
Frozen
Vegetables
Fresh
Vegetables
Frozen Entree
Rice
Fish, Seafood
U
SENSOR REHEAT
SING
1. Put the food in the oven and close the door.
2. Touch SENSOR REHEAT until desired food type is
displayed.
SENSOR REHEAT will start automatically after a
short delay.
(See Sensor Reheating Chart.)
NOTE: When covering foods, be sure to leave an
opening big enough for moisture to escape so that the
sensor can determine cooking or reheating time.
SERVING SIZE
1 to 4 medium,
about 8 to 10 oz
(227 to 284 g) each
1 to 4 cups
(250 mL to 1 L)
1 to 4 cups
(250 mL to 1 L)
Works best if entree
is 10 to 20 oz.
(284 to 567 g)
1
⁄
to 2 cups (125 to
2
500 mL) of dry rice
(Use medium or long
grain rice. Cook
instant rice accord-
ing to directions on
the package.)
1
⁄
to 2 lbs
4
(113 to 907 g)
DIRECTIONS
•
Pierce each potato several times with a fork and place
on the oven tray around the edge, at least 1 in. (2.5 cm)
apart.
•
Remove from package. Place vegetables in a
microwavable container. Cover with plastic wrap and vent.
•
Most vegetables need stirring and 2-3 minutes standing
time after cooking.
•
Place moist vegetables in a microwavable
container. Cover with plastic wrap and vent.
•
Most vegetables need stirring and 2-3 minutes standing
time after cooking.
•
Remove from outer package. Loosen cover on three
sides. If entrée is not in a microwave-safe container, place
it on a plate, cover with plastic wrap and vent.
•
Most entrees need 2-3 minutes standing time after
cooking.
•
Follow measurements on package for ingredient amounts.
Place rice and liquid (water or chicken or vegetable stock)
in a microwavable dish. Cover with plastic wrap and vent.
When cooking is complete, allow rice to stand 5 minutes or
until liquid is absorbed. Stir rice.
•
Place the food around the sides of a microwave-safe
container. Season and add
(wine, water, salsa, etc.) if desired. Cover with plastic wrap,
vented.
1
⁄
to
1
⁄
cup (63 to 125 mL) liquid
4
2
17
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