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Item/Amount
Menu Course
Special
Notes
1
RICE
2
3
4
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 - 8 oz.)
6 oz. - 2 Ibs.
Long-grain
white
rice
1 - 4 servings
(1/2
-
2 cups rice)
FRESH
VEGETABLE
SOFT
FRESH
VEGETABLE
HARD
FROZEN
VEGETABLE
CHICKEN
PIECES
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
8cross 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 salt.
Rice
1/2 cup
1 cup
11/2
cups
2 cups
Container
Water
Salt
Size
11/2 quart
2 quart
1 cup
(250 mL)
13/4
cup
(425 mL)
21/2 cups
(625 mL)
31/2 cups
(875 mL)
1/4
tsp.
(1 mL)
1/2
tsp.
(2 mL)
3/4 tsp.
(4 mE)
1 tsp.
(5 mL)
3 quart
3 quad
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