DCS MO-24SS Sensor Chart Continued, Sensor Recipes, Cranberry Fluff, F O O D, P R O C E D U R E

Sensor

SENSOR CHART (CONTINUED)

F O O D	A M O U N T			P R O C E D U R E
POULTRY: Boneless	.5	- 2.0	lb	Use boneless breast of chicken or turkey. Cover with vented
				plastic wrap. Touch POULTRY, number 1 and START pads.
				When oven stops, rearrange. Re-cover and touch START pad.
				After cooking, let stand, covered, 3 to 5 minutes. Poultry should
				be 160°F.
Bone-in	.5	- 3.0	lb	Arrange pieces with meatiest portions toward outside of glass
				dish or microwave safe rack. Cover with vented plastic wrap.
				Touch POULTRY, number 2 and START pads. After cooking,
				let stand, covered, 3 to 5 minutes. Dark meat should be 180°F
				and white meat should be 170°F.
FISH/SEAFOOD	.25	- 2.0	lb	Arrange in ring around shallow glass dish (roll fillet with edges
				underneath). Cover with vented plastic wrap. After cooking, let
				stand, covered for 3 minutes.
FROZEN ENTREES	6	- 17	oz	Use this pad for frozen convenience foods. It will give satisfac-
				tory results for most brands. You may wish to try several and
				choose your favorite. Remove package from outer wrapping and
				follow package directions for covering. After cooking, Iet stand,
				covered, for 1 to 3 minutes.
FROZEN SNACKS	3	- 8	oz	Use for frozen French fries, cheese sticks, appetizers etc.
				Remove from outer package. Follow package directions for
				how to wrap or cover. Be careful when removing from the
				oven as snack may be very hot.
FROZEN VEGETABLES	.25	- 1.5	lb	Add no water. Cover with lid or plastic wrap. After cooking, stir
				and let stand, covered, for 3 minutes.

SENSOR RECIPES

Cranberry Fluff		Makes 6 to 8 servings
2	cups fresh cranberries	1/2 pint whipping cream, whipped or
1	cup water	1 carton (8 ounces) non-dairy whipped topping
3/4	cup sugar

1carton (3 ounces) orange flavored gelatin

1Combine cranberries, water and sugar in a 2-quart casserole. Cover with wax paper. Microwave using SENSOR REHEAT Less. Drain cranberries and reserve liquid.

2Add enough hot water to reserved liquid to make 2 cups. Stir the gelatin into hot liquid until it dissolves. Cover with wax paper. Microwave using SENSOR REHEAT Less.

3Add berries and cool. Refrigerate until it starts to have a soft gel, like jelly. Fold whipped cream into cooled cranberry mixture. Spoon into serving dishes and garnish with extra whipped cream. Refrigerate until ready to serve.

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