Microwave Drawer cooking
Automatic cooking chart (cont.)
Frozen Foods & Snacks |
| Amount |
|
| |
Vegetables* | 0.25 - 1.25 lb | |
Entrees, Main Dishes* | 6 | - 40 oz |
Snacks* | 3 | - 8 oz |
Rolls or Muffins | 1 | - 8 pieces |
Hot Dogs in Buns* | 1 | - 4 |
Soup* | 1 | - 6 cups |
Chicken Nuggets* | 0.25 - 1.0 lb | |
Soften Ice Cream | Pint, Quart, | |
| Half Gallon | |
* It is not necessary to enter quantity or weight.
Pasta, Grains |
| Amount |
|
| |
White Rice* | 0.5 - 2.0 cups | |
Brown Rice* | 0.5 - 2.0 cups | |
Fresh Pasta | 8 | - 9 oz |
Dry Pasta | 2 | - 8 oz |
Breakfast Foods |
| Amount |
|
|
|
Scrambled Eggs | 1 | - 9 eggs |
Bacon | 2 | - 6 slices |
Hot Cereal | 1 | - 4 servings |
Frozen Breakfast Foods* | 1 | (3 - 6 oz) |
Note:
•You can adjust doneness with More / Less Time Adjustment. See page 28.
•More or less than the quantity listed in the chart should be cooked following the guidelines in any microwave book.
•The final cooking result will vary according to the food condition (e.g. initial temperature, shape, quality, covering). Check food for temperature after cooking. If additional time is needed, continue to cook manually.
Recipes for one dish dinners (Recipes serve 4)
Spicy Couscous
1 lb lean ground beef
141/2 oz can diced tomatoes
1 c tomato sauce
1 medium onion, chopped
1/4 c chopped green pepper
1/2 c couscous
1 clove garlic, minced
1 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano leaves
3/4 c raisins
Garnish: yogurt and chopped fresh parsley
Seafood Pasta
8 - 9 oz fresh tortellini
11/2 c water
11/2 c creamy Alfredo sauce
1 lb raw shellfish like shrimp, scallops, crab
2 c thinly sliced fresh vegetables like carrots, mushrooms, green beans
Garnish: 1/4 c grated Parmesan cheese
Salsa Chicken
11/4 oz dry taco seasoning
1 lb boneless chicken breast thin strips
6 oz pkg yellow rice mix with seasoning packet
2 c hot water
2 c frozen peas
1/2 c canned corn
1/2 c apricot preserves
141/2 oz can diced tomatoes
Vegetarian Orzo
3/4 c orzo
21/2 c vegetable bouillon
2 tbsp pesto sauce
1/3 c small pieces of sundried tomatoes
2 tsp minced garlic
2 tsp Italian seasoning
2 c chopped green, red, orange & yellow peppers
1 medium onion, thinly sliced
14 oz can artichoke hearts, drain & quarter
3 oz pitted ripe olives, cut in half Garnish:
1/3 c Parmesan cheese, freshly grated
2 tbsp pinenuts
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