S P E C I A L F E A T U R E S
BREAKFAST/LUNCH/DINNER
BREAKFAST/ LUNCH/ DINNER will automatically compute the correct cooking time and microwave power level for foods shown in the following charts.
•Suppose you want to use BREAKFAST to reheat 3 regular size fresh muffins.
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1 |
| BREAKFAST |
| SELECT |
| NUMBER |
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| FOOD |
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Touch BREAKFAST pad.
2 | 2 | HEAT | ROLLS/ |
FRESH | MUFFINS |
Touch number 2 for | ENTER |
| OF ROLLS |
fresh rolls/muffins. |
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NUMBER |
| MUFFINS | |
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3 | 3 | 3 ROLLS | PRESS |
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| MUFFINS | START |
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4 |
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| START |
| .20 |
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| TOUCH ON |
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| TURNTABLE OFF COOK |
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| Touch START/TOUCH ON pad. |
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| After cooking, the display will | END |
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NOTE:
1.BREAKFAST/LUNCH/ DINNER can be programmed with More or Less Time Adjustment. See page 17. More or less food than the quantity listed in the charts should be cooked following the guidelines in any microwave cookbook.
2.Each food has a cooking hint. Touch CUSTOM HELP after step 2 above.
3.Should you attempt to enter more or less than the allowed amount, an error message will appear in the display.
BREAKFAST CHART
| F O O D | A M O U N T | P R O C E D U R E |
1. | Coffee/tea | 1 - 4 | Use this setting to heat COLD TAP WATER to a temperature somewhat |
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| cups | below the boiling point. Stir liquid briskly before and after heating to avoid |
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| “eruption”. Then add the instant coffee or tea bag. Stir again. |
2. | Rolls/muffins, fresh | 1 - 8 | Use this setting to warm rolls, muffins, biscuits, bagels etc. Large items |
3. | Rolls/muffins, frozen | 1 - 8 | should be considered as 2 or 3 regular size. Arrange on plate with paper |
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| towel; cover with another towel. |
4. Hot cereal | 1 - 6 |
| servings |
Use individual packets or bulk cereal in your favorite variety: oatmeal, oat bran, cream of wheat, farina or wheatena.
Follow package directions for the correct amount of water or milk. To pre- vent boilovers, it is very important to choose a large container because microwave cooking of cereal causes high boiling. Stir half way through when preparing 3 or more servings. Stir after cooking.
5. Scrambled eggs | 1 - 9 |
| eggs |
For each egg, use 1 teaspoon of butter or margarine and 1 tablespoon of milk. Place butter or margarine in dish, measuring cup or casserole large enough for the egg mixture to expand. Mix egg and milk together. Pour onto butter or margarine in dish. Place in oven and program. When audible signals are heard, stir egg mixture moving the cooked portion to the center of the dish and uncooked portion to the outside. After cooking, stir and let stand, covered, until set.
Note that eggs will be slightly undercooked when removed from the oven.
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