PRESET RECIPES LIST (RECIPES #1--#25)

25 recipes have been stored in this oven.

To cook one of the-2S preset recipes, touch the recipe number correspondingto preset recipe,,These 25 recipes have been preset,so you cari not erase or substitutethem_

Refer to the cookbook for detailed instructioris on the 25 presetreeipes,_

Recipe#

Ingredients

 

Base Q'ty

 

 

 

 

 

Directions

 

 

 

 

1.

Cup oICoffee

 

I cup (8oz )

 

 

 

 

 

 

 

 

 

 

 

 

 

2.

Bacon

 

 

 

 

2 slices(2 oz)

 

 

 

 

 

 

 

 

 

 

 

 

 

3.

Baked

Potato

 

1 potato

(6 oz,,)

Turn

Potatoes

over

 

at Pause_

 

4.

Hot Dog

......................................

 

 

 

1 hot

do<3(3 oz.)

Place Hot

Dog in bun at Pause.

5.

Scrambled

E99s

 

2 eggs (5-I/2

oz.)

.................

Stir

Eg_qsat Pause.

 

 

 

 

6o

Fresh Corn-on.The

Cob

1 ear (7 oz..)

 

 

 

 

 

 

 

 

 

 

 

 

 

7.

Basic

White

 

Rice

(long

9rain)

1/2

cup

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

8.

Frozen Vegetables

..........................

10 oz. pkg

 

 

 

 

 

 

 

 

 

 

 

 

 

 

9.

Defrosting

 

Ground

Beef

1 lb

................................

 

 

 

 

Removed

thawed

portions.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Return unthawed portions at Pause.

10.

Melte_] Butter

...................................

 

2 tablespoons

 

 

 

 

 

 

 

 

 

 

 

 

 

 

11.

Hamburger

Patty

.............................

1 patty (1/4

Ibs.)

Turn

Patty over at Pause.

 

 

12o

Fish Steaks

 

..................................

 

2 steaks,

(8

oz.

each)

Turn

Fish

over

at

Pause.

 

 

13.

Chicken

Pieces

 

I/2

lb

 

 

 

Rearrange

Pieces

at

 

Pause.

 

 

14.

Pork

Chop,

3/4"

thick

.......................

l chop (8 oz.)

 

Turn

Chops

over

at

Pause.

 

 

15.

Scalloped

Potatoes

5-1/4

oz. pkg

(2 Ibso)

Combine

package

ingredients

with

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

wet and dry ingredients listed on box.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

At pause, stir or follow package

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

directions,.

 

 

 

 

 

 

 

 

16.

Basic

White

Sauce

1 cup (10 oz.)

......................

Melt

butter.

At

1st pause,

stir

flour

 

 

 

 

 

 

 

 

 

 

 

 

 

 

':

intobutter,

 

blending well.

Add

pepper

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

and nutmeg, whisk in Milk, At 2nd

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

pause,

stir

until

smooth,

 

 

17.

Pudding

Mix

....7

 

3-1/4

ozo pkg (21 oz.)

Stir

Pudding

Mix

at

Pause.

 

 

18.

Cake

Mix

............................................

 

 

t layer, 9 oz. pkg.

(19 oz.)

Rotate

1/4

turn

at Pause,,

 

 

19.

Brownie

Mix

...............................

 

16 oz.

pkg

(I.1/3

Ibs.)

Rotate

I/4

 

turn

at

Pause.

 

 

20.

Mu_ns

;:

 

 

 

6 muffins

..............................

 

 

Repeat three

times to cook

18 muffins.

2 I.

Canned

Entree

 

i can,

16

oz

.........................

 

Plug

in Temperature

 

Probe.

 

 

22.

Canned

Soup

 

I can (10 3/4 oz.)

....................

Plug in Temperature

 

Probe.

 

23,

Meat

Loaf

............................................

 

 

1.,1/2 lb. 9round

beef

Plug in Temperature

 

Probe.

 

 

 

 

 

 

 

 

 

(3 ibs.)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

24.

Precooked Ham

............................

3--5

lbs

 

 

 

Plug in Temperature

Probe,,Turn

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ham over at Pause.

 

 

 

25,

Reheating

Casserole

'

4--6

servings

......................

Plug in Temperature

 

Probe.

 

 

 

 

 

 

 

 

 

 

 

 

(

) shows total weight including

all ingredients inthe recipe,

NOTE: Temperature affects cooking time,, The preset recipe times are based on food at its normal storage temperature, For example, meats and dairy products are re/rigerator temperature., Canned goods are room temperature°

41

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Kenmore 88963 manual Ingredients

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