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DINNER MENU AND QUICK RECIPES
DINNER MENU and QUICK RECIPES each off er fi ve simple-to-prepare but great tasting meals.
Follow the specifi c directions on the Recipe Card and in the Interactive Display.
•
Suppose you want to use DINNER MENU to cook Saucy Chicken.
1
DINNER
MENU
Touch DINNER MENU pad.
2
1
Select desired DINNER MENU
setting by touching number pad.
(Ex: Touch number 1 pad to select
Saucy Chicken)
Follow the Recipe Card for
ingredients and instructions.
DINNER MENU RECIPES
1. Place in a 3 quart casserole:
1 tablespoon oil
1/2 pound mushrooms, sliced
1 onion, chopped
1 tablespoon minced garlic
Stir well and cover. Touch DINNER MENU, number 1
to select SAUCY CHICKEN and then touch START.
2. Blend together:
8 ounces reduced fat cream cheese, softened
1
/
cup milk
4
1. Place in a 3 quart casserole:
1 tablespoon oil
1 pound boneless pork loin, cut into 1-inch strips,
seasoned with salt and pepper
Stir well and cover. Touch DINNER MENU, number 2 to
select HAWAIIAN PORK and then touch START.
2. Combine well in a large bowl:
1 cup peach or apricot preserves
1
/
cup barbecue sauce
4
2 tablespoons soy sauce
2 tablespoons cornstarch
1 cup coarsely chopped onions
OTHER COOKING FEATURES
SEE LABEL
SELECT
FOOD
NUMBER
SAUCY
CHICKEN
SEE
RECIPE
CARD
PRESS
START
(RECIPES SERVE 6)
1. SAUCY CHICKEN
2. HAWAIIAN PORK
18
P R O C E D U R E
3
START
Touch START pad.
4
When the oven stops, the display
will show the instruction number
on the Recipe Card.
Follow the instructions on the
Recipe Card.
START
Touch START pad.
5
At end, the display will show
the instruction number on the
Recipe Card.
Follow the instructions on the
Recipe Card.
Stir into the cream cheese mixture:
1 10-ounce package of frozen peas
2 cups cooked thinly sliced chicken breast
Salt and pepper to taste
At pause, drain liquid from mushrooms, etc.
Add cream cheese/peas/chicken mixture and stir together.
Re-cover. Touch START.
3. At end, stir in 1 cup shredded Monterey Jack cheese.
Serve on top of baked potatoes or cooked pasta.
At pause, add preserves/barbecue mixture and stir
together well.
Re-cover. Touch START.
3. At pause, add:
1 8-ounce can sliced water chestnuts, drained
1 green pepper, seeded and cut into 2-inch thin strips
1 red pepper, seeded and cut into 2-inch thin strips
1 20-ounce can pineapple chunks, drained
Stir to combine. Re-cover. Touch START.
4. At end, stir again.
Serve on cooked rice.
D I S P L A Y
CHECK
RECIPE
INSTRUC-
TIONS 2
PRESS
START
CHECK
RECIPE
INSTRUC-
TIONS 3
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