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

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.

Bone-in

.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 2and 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.

Frozen entrees

6

- 17

oz

Use this pad for frozen convenience foods. It will give satisfac-

 

 

 

 

tory results for most brands. You may wish to try several and

 

 

 

 

choose your favorite. Remove package from outer wrapping and

 

 

 

 

follow package directions for covering. After cooking, Iet stand,

 

 

 

 

covered, for 1 - 3 minutes.

Frozen snacks

3

- 8

oz

Use for frozen French fries, cheese sticks, appetizers etc. Re-

 

 

 

 

move from outer package. Follow package directions for how to

 

 

 

 

wrap or cover. Be careful when removing from the oven as snack

 

 

 

 

may be very hot.

Frozen vegetables

.25

- 1.25 lb

Add no water. Cover with lid or plastic wrap. After cooking, stir

 

 

 

 

and 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 (bone-in).

5Serve chicken with rice.

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Image 15
Sharp R-430CS manual Sensor Cooking Recipes, White meat should be 170 F, Covered, for 1 3 minutes, May be very hot

R-430CS specifications

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