Dinner Menu And Quick Recipes; Dinner Menu Recipes - DCS MO-24SS Use And Care Manual

DINNER MENU AND QUICK RECIPES

DINNER MENU and QUICK RECIPES each offer five
simple-to-prepare but great tasting meals. Follow the
specific directions on the Recipe Card and in the Inter-
active Display.
• Suppose you want to use DINNER MENU to cook
Saucy Chicken.
P R O C E D U R E
DINNER
1
MENU
Touch DINNER
MENU pad.
1
2
Select desired DINNER MENU setting by
touching desired 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 / pound mushrooms, sliced
2
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
Othe r Cooking Featu res
D I S P L A Y
SEE
LABEL
SELECT
NUMBER
RECIPE
SAUCY
CHICKEN
SEE CARD
RECIPE
PRESS
START
(RECIPES SERVE 6)
1. SAUCY CHICKEN
2. HAWAIIAN PORK
3
START
When the oven stops, the display will show the
4
instruction number on the Recipe Card.
Follow the
instructions on the
Recipe Card.
START
At end, the display will show the instruction
5
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.
18
Touch START pad.
CHECK INSTRUC-
RECIPE TIONS 2
PRESS
START
Touch START pad.
CHECK INSTRUC-
RECIPE TIONS 3