24
Cook Method Chart
Use this chart as a reference for menu items and amounts available in the “Cook Method” menu.

REHEAT DEFROST

Beverage
1 or 2 cups (250-500 mL)
Casserole, Leftover
1-4 cups (250 mL-1 L)
Meal (dinner plate)
1 meal (sensor)
2 meals
Muffin
Fresh: 1-6 muffins
Frozen: 1-6 muffins
Pizza Leftover
1-3 slices
Roll
Fresh: 1-6 rolls
Frozen: 1-6 rolls
Sauce
Thick: senses 1-4 cups (250 mL-1 L)
Thin: senses 1-4 cups (250 mL-1 L)
Soup
Frozen: 1-4 cups (250 mL-1 L)
Thick: senses 1-4 cups (250 mL-1 L)
Thin: senses 1-4 cups (250 mL-1 L)
Manual Reheat
Bread
0.1-2.0 lbs (45-900 g)
Weight Unkno wn
Bagel
small: 2-8 bagels
medium: 1-6 bagels
large: 1-6 bagels
Muffin
small: 4, 6, 8, 10, 12, 14 or 16 muffins
medium: 1-6 muffins
large: 1-6 muffins
Roll
small: 1-6 rolls
medium: 1-6 rolls
large: 1-6 rolls
Fish/Seafood
0.1-4.5 lbs (45 g-2.0 kg)
Weight Unkno wn
Fillet: 1-6 pieces
Shrimp: 1-4 cups (250 mL-1 L)
Scallops: 1-4 cups (250 mL-1 L)
Steak: 1-4 pieces
Meat
0.1-6.5 lbs (45 g-2.9 kg)
Weight Unkno wn
Chops
small: 1-6 pieces
medium: 1-6 pieces
large: 1-4 pieces
Ground: 1, 2, 3 or 4 cups (250, 500, 750mL or 1 L)
Steak
small: 1-6 pieces
medium: 1-4 pieces
large: 1 or 2 pieces
Poultry
0.1-6.5 lbs (45 g-2.9 kg)
Weight Unkno wn
Breast: 1-6 pieces
Ground: 1, 2, 3 or 4 cups (250, 500, 750mL or 1 L)
Pieces
small: 1-6 pieces
medium: 1-4 pieces
large: 1-4 pieces