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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Sharp R-1610, R-1611, R-1612 manual Sensor Cooking Recipes, Rice Water Size of casserole, Makes 8 servings
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