| COOKING |
| RECOMMENDED |
| |
FOOD ITEM | AMOUNT | TEMPERATURE AND | PREPARATION | ||
ASSEMBLY | |||||
|
| TIME |
| ||
|
|
|
| ||
|
|
|
|
| |
| FUNCTION: Steam |
|
|
| |
| ACCESSORY: Baking | Up to 2 small | Temp: 450ºF | ∙ Pour 1 cup of water into the oven | |
| Pan & Roast/ | fish filets; 2 | ∙ Preheat the oven in the closed position | ||
| TIME: 5 to 10 minutes, | ||||
SEAFOOD | Steam Rack | cups of raw | ∙ Once water is boiling, place food | ||
| RACK POSITION: | shrimp or | depending on the type | on rack, close the oven, and | |
| Upper | scallops | and thickness of food | steam until done | |
| HEAT CONTROL: |
|
|
| |
| Top and Bottom Heat |
|
|
| |
|
|
|
|
| |
| FUNCTION: Sauté |
| Temp: 350ºF to 400ºF |
| |
| ACCESSORY: Fixed |
| ∙ Preheat the oven in the closed position | ||
|
| TIME: 2 to 6 minutes | |||
| Up to 2 cups of | ∙ Pour 1 teaspoon of oil in the pan | |||
| Bottom Pan or | ||||
| (turning frequently), | ||||
| vegetables | ∙ Once oil is hot, place food on | |||
| Baking Pan | ||||
| depending on type of | ||||
|
| pan, and sauté until desired | |||
| HEAT CONTROL: |
| |||
|
| vegetable | |||
|
| doneness | |||
| Bottom Heat |
| |||
|
|
| |||
|
|
|
| ||
VEGETABLES |
|
|
|
| |
|
| Temp: 450ºF |
| ||
| FUNCTION: Steam |
|
| ||
|
| TIME: Hard (e.g. |
| ||
|
|
|
| ||
| ACCESSORY: Baking | Up to 2 cups of | carrots), | ∙ Pour 1 cup of water into the oven | |
| Pan & Roast/ | *All times depend on | ∙ Preheat the oven in the closed position | ||
| vegetables, no | ||||
| Steam Rack | desired doneness | ∙ Once water is boiling, place food | ||
| smaller than | ||||
| RACK POSITION: | Medium (e.g., broccoli), | on rack using long tongs, close | ||
| |||||
| Upper | the oven, and steam until done | |||
|
| ||||
| HEAT CONTROL: |
| |||
|
|
| |||
|
| Soft (e.g., zucchini), |
| ||
| Top and Bottom Heat |
|
| ||
|
|
| 2 minutes |
| |
|
|
|
|
|
8