Dinner Menu And Quick Recipes; Dinnermenu Recipes; Nteract|Vie Cook|Ng - DCS MO-24SS Use And Care Manual

I
DIHNERMENU AND QUICKRECIPES
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.
1 DJNNE_ !=-;_'E ....
_
MEN
LSBEL
Touch DINNER [SCLECT
InuMBeR1
MENU pad. I REClP€ I I
Select desired DINNER MENU setting by
touching desired number pad. (Ex: Touch
number [_ pad to select Saucy Chicken:)
Foitowthe Recipe I -'-:;_ _
II I
Card for ingredients [ Re_-:IP€ IL_____..___________J
and nstrUCt0ns [_ I
IsTaRT I
;3 _ Touch START pad.
4, When the oven stops, the disptay will show the
instruction number on the Recipe Card.
Follow the
I
CHECK
/I
IHSTRUC-I
instructions on the I R€ClP€ II TICHr 2 j
Recipe Card.
Touch START pad.
5 At end, the display will show the instruction
number on the Recipe Card.
Follow the
CHECK
Jl [HSTRUC:- ]
instructions on the REClP€ IJTIOHS3 !
Recipe Card.
DINNERMENU RECIPES
(RECIPES S ERVE 6)
1. SAUCYCHICKEN
1. Place in a 3 quart casserole:
1 tablespoon oit
1/2 pound mushrooms, sliced
1 onion, chopped
1 tablespoon minced garlic
Stir well and cover. Touch DINNER MENU, number [_
to select SAUCY CHICKEN and then touch START.
2. Blend together:
8 ounces reduced fat cream cheese, softened
1/4 cup milk
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.
2. HAWAllAHPeRK
1. Place in a 3 quart casserole:
1 tablespoon oil
1 pound boneless pork loin, cut into 1-inch strips,
seasoned with satt and pepper
Stir welt and cover. Touch DINNER MENU, number [_
to select HAWAIIAN PORK and then touch START.
2. Combine welt in a large bowl:
1 cup peach or apricot preserves
1/4 cup
barbecue
sauce
2 tablespoons soy sauce
2 tablespoons cornstarch
1 cup coarsely chopped onions
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.
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