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Sensor Options Chart (continued)
FOOD | AMOUNT |
| PROCEDURE | |||
Fresh Vegetables: Soft |
| Wash and place in casserole. Add no | ||||
Broccoli | .25 - 2.0 lb | water if vegetables have just been | ||||
Brussels sprouts | .25 - 2.0 lb | washed. Cover with lid for tender | ||||
Cabbage | .25 - 2.0 lb | vegetables. Use plastic wrap for | ||||
Cauliflower (flowerets) | .25 - 2.0 lb | |||||
Cauliflower (whole) | 1 med. | Vegetables, number 1 and Start/ | ||||
Spinach | .25 - 1.0 lb | Touch On. |
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Zucchini | .25 - 2.0 lb |
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Baked apples | 2 - 4 med. |
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Fresh vegetables: Hard |
| Place in casserole. Add | ||||
Carrots, sliced | .25 - 1.5 lb | water. Cover with lid for tender | ||||
Corn on the cob | 2 - 4 | vegetables. Use plastic wrap cover | ||||
Green beans | .25 - 1.5 lb | for | ||||
Winter squash: |
| Fresh Vegetables, number 2 and | ||||
diced | .25 - 1.5 lb | Start/Touch On. |
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halves | 1 - 2 |
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Rice | .5 - 2.0 cups | Place rice into a deep casserole dish | ||||
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| and add double quantity of water. | ||||
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| Cover with lid or plastic wrap. After | ||||
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| cooking, stir, cover and let stand 3 to | ||||
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| 5 minutes or until all liquid has been | ||||
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| absorbed. |
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| Rice | Water | Size of casserole dish | ||
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| .5 cup | 1 cup | 1.5 quart |
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| 1 cup | 2 cups | 2 quart | ||
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| 1.5 cups | 3 cups | 2.5 or 3 quart | ||
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| 2 cups | 4 cups | 3 quart or larger | ||
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Baked Potatoes | 1 - 8 med. | Pierce. Place on | ||||
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| turntable. After cooking, remove | ||||
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| from microwave oven, wrap in |
aluminum foil and let stand 5 to 10 minutes.
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