Sharp R-1610 Sensor Cooking Chart Continued, Sensor Cooking Recipes, F O O D, A M O U N T, Rice

S P E C I A L F E A T U R E S

SENSOR COOKING CHART (CONTINUED)

F O O D	A M O U N T					P R O C E D U R E
Ground meat	.25	- 2.0	lb	Use this setting to cook ground beef or turkey as patties or in a
				casserole to be added to other ingredients. Place patties on a
				microwave-safe rack and cover with wax paper. Place ground meat
				in a casserole and cover with wax paper or plastic wrap. When oven
				stops, turn patties over or stir meat in casserole to break up large
				pieces. Re-cover and touch START/Touch On. After cooking, let
				stand, covered, for 2 to 3 minutes.
Rice	.5	- 2.0	cups	Place rice into a deep casserole and add double quantity of water.
				Cover with lid or plastic wrap. After cooking, stir, cover and let stand
				3 to 5 minutes or until all liquid has been absorbed.
					Rice	Water	Size of casserole
					.5 cup	1 cup	1.5 quart
					1 cup	2 cups	2 quart
					1.5 cups	3 cups	2.5 or 3 quart
					2 cups	4 cups	3 quart or larger
Poultry: Boneless	.5	- 2.0	lb	Use boneless breast of chicken or turkey. Cover with vented
				plastic wrap. Touch Poultry, number 1 and START/Touch On pads.
				When oven stops, rearrange. Re-cover and touch START/Touch
				On pad. After cooking, let stand, covered, 3-5 minutes. Poultry
				should be 160° F.
With bone	.5	- 3.0	lb	Arrange pieces with meatiest portions toward outside of glass
				dish or microwave-safe rack. Cover with vented plastic wrap.
				Touch Poultry, number 2 and START/Touch On pads. After cook-
				ing, let stand, covered, 3-5 minutes. Dark meat should be 180° F
				and white meat should be 170° F.
Fish/seafood	.25	- 2.0	lb	Arrange in ring around shallow glass dish (roll fillet with edges
				underneath). Cover with vented plastic wrap. After cooking, let
				stand, covered for 3 minutes.

SENSOR COOKING RECIPES

Herb-and-Cheese Chicken Breasts			Makes 8 servings
1	8-ounce package cream cheese, softened	1	garlic clove, minced
2	tablespoons milk	4	whole chicken breasts with skin and bone
2	green onions, minced	1/2	cup dried bread crumbs
1	tablespoon minced parsley	1	teaspoon paprika
1/2	teaspoon thyme leaves	3	tablespoons butter or margarine, melted

1In a small bowl, combine cream cheese, milk, green onions, parsley, thyme, and garlic.

2Push fingers between skin and meat of each chicken breast to form a pocket. Spread an equal amount of cream cheese mixture in each pocket.

3On waxed paper, combine bread crumbs and paprika. Dip chicken breasts into melted butter, then roll in sea- soned bread crumbs to coat.

4In 8-inch x 8-inch, baking dish, place chicken and cover with plastic wrap. Microwave using Poultry (with bone).

5Serve chicken with rice.

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