Sensor Options Chart (continued)
FOOD | AMOUNT | PROCEDURE |
Ground Meat | .25 - 2.0 lb | Use this setting to cook ground beef or |
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| turkey as patties or in a casserole to be |
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| added to other ingredients. Place patties on |
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| a |
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| paper. Place ground meat in a casserole and |
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| cover with wax paper or plastic wrap. When |
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| microwave oven stops, turn patties over or |
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| stir meat in casserole to break up large |
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| pieces. |
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| After cooking, let stand, covered, for 2 to 3 |
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| minutes. |
Poultry: Boneless .5 - 2.0 lb | Use boneless breast of chicken or turkey. | |
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| Cover with vented plastic wrap. Touch |
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| Poultry, number 1 and Start/Touch On pads. |
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| When microwave oven stops, rearrange. Re- |
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| cover and touch Start/Touch On pad. After |
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| cooking, let stand, covered, 3 to 5 minutes. |
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| Poultry should be 160°F. |
.5 - 3.0 lb | Arrange pieces with meatiest portions | |
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| toward outside of glass dish or microwave |
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| safe rack. Cover with vented plastic wrap. |
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| Touch Poultry, number 2 and Start/Touch On |
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| pads. After cooking, let stand, covered, 3 to |
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| 5 minutes. Dark meat should be 180°F and |
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| white meat should be 170°F. |
Fish/Seafood | .25 - 2.0 lb | Arrange in ring around shallow glass dish |
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| (roll fillet with edges underneath). Cover with |
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| vented plastic wrap. After cooking, let stand, |
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| covered for 3 minutes. |
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