Sensor Cooking Recipes - Sharp R-370E Operation Manual

S P E C I A L F E A T U R E S
SENSOR COOKING CHART (continued)
F O O D
Frozen Vegetables
Chicken Breast
Fish/Seafood

SENSOR COOKING RECIPES

Mexican Seasoned Potatoes
4 medium baking potatoes (8 ounces each)
1/4 cup olive oil
1 tablespoon instant minced onion
1/2 teaspoon chili powder
1 Cut each potato lengthwise into 4 equal wedges. Place potato wedges into 10-inch square casserole. Toss
potatoes with oil to coat well.
2 In small bowl, combine remaining ingredients. Sprinkle over potatoes.
3 Cover potatoes with wax paper. Microwave using Baked Potatoes setting. Rearrange potatoes when time ap-
pears on display. Let stand, covered, 5 minutes.
Glazed Apple Slices
1/4 cup brown sugar
3 tablespoons margarine or butter
2 tablespoons apricot preserves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup sugar
1 Combine brown sugar, margarine and apricot preserves in a small bowl. Microwave at HIGH (100%) until
margarine melts and preserves soften, 45 seconds to 1 minute. Stir in nutmeg, salt, sugar, orange juice and
cornstarch. Microwave at HIGH (100%) until thickened, 4 to 6 minutes, stirring several times.
2 Arrange apple slices in a large microwave serving dish. Spread hot sauce over apples. Cover well with vented
plastic wrap. Microwave using Fresh Vegetables: Soft. Allow to cool 5 minutes before serving.
3 Sprinkle with pistachios. Serve alone or over vanilla ice cream or sponge cake.
A M O U N T
.25 - 1.0 lb Add no water. Cover with lid or plastic wrap. After cooking, stir and
let stand, covered, for 3 minutes.
.5 - 1.5 lb Cover with vented plastic wrap. When oven stops, turn over. Shield
with small, flat pieces of aluminum foil any areas that are cooking
too rapidly. Re-cover and touch START pad. After cooking, let stand,
covered, 3-5 minutes. Chicken should be 160°F.
.25 - 1.5 lb Arrange in ring around shallow glass dish (roll fillet with edges
underneath). Cover with plastic wrap. After cooking, let stand, cov-
ered, 3 minutes.
P R O C E D U R E
1/2 teaspoon oregano leaves
1/4 teaspoon ground cumin
1/2 teaspoon salt
3/4 cup orange juice
1 tablespoon cornstarch
4 baking apples (about 1 1/2 pounds),
peeled and sliced into 8 pieces each
3 tablespoons chopped green pistachios
12
Makes 6 to 8 servings
Makes 6 to 8 servings