Fisher & Paykel MO-24SS Dinner Menu And Quick Recipes, DINNER MENU RECIPES Recipes serve

Other Cooking Features

DINNER MENU AND QUICK RECIPES

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.

	P R O C E D U R E		D I S P L A Y
		DINNER	LABEL
	MENU pad.
1		menu	SEE
	Touch DINNER
			SELECT	NUMBER
			RECIPE

3		Start	Touch START pad.
4	When the oven stops, the display will show
	the instruction number on the Recipe Card.
	Follow the instruc-
				CHECK	INSTRUC-
	Card.
	tions on the Recipe			RECIPE	TIONS 2
				PRESS
		Start	Touch	START
				START pad.

2
		1		CHICKENpad. (Ex:
	touching		desired number		Touch	Follow the instruc-
					5	At end, the display will show the instruction
				MENU setting by		number on the Recipe Card.
	Select desired DINNER SAUCY
	Follow the Recipe					Card.	CHECK	INSTRUC-
	number 1 pad to select Saucy Chicken.)					tions on the Recipe	RECIPE	TIONS 3
	Card for ingredients			RECIPE	CARD
	and instructions.			SEE
				PRESS
				START

DINNER MENU RECIPES (Recipes serve 6)

1. SAUCY CHICKEN

1.Place in a 3 quart casserole: 1 tablespoon oil

1/2 pound mushrooms, sliced

1 onion, chopped

1 tablespoon minced garlic

Stir well and cover. Touch DINNER MENU, number 1 to select SAUCY CHICKEN and then touch START.

2.Blend together:

8ounces reduced fat cream cheese, softened 1/4 cup milk

Stir into the cream cheese mixture:

110-ounce package of frozen peas

2cups 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. HAWAIIAN PORK

1.Place in a 3 quart casserole: 1 tablespoon oil

1pound boneless pork loin, cut into 1-inch strips, seasoned with salt and pepper

Stir well and cover. Touch DINNER MENU, number 2 to select HAWAIIAN PORK and then touch START.

2.Combine well in a large bowl:

1cup peach or apricot preserves 1/4 cup barbecue sauce

2tablespoons 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:

18-ounce can sliced water chestnuts, drained

1green pepper, seeded and cut into 2-inch thin strips

1red pepper, seeded and cut into 2-inch thin strips

120-ounce can pineapple chunks, drained

Stir to combine. Re-cover. Touch START.

4.At end, stir again. Serve on cooked rice.

18