Sharp R-430D Sensor Cooking Chart Continued, Sensor Cooking Recipes, S E N S O R C O O K I N G

S E N S O R C O O K I N G

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 to 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 2 and Start/Touch On pads. After
				cooking, let stand, covered, 3 to 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 to 3 minutes.
Frozen snacks	3	- 8	oz	Use for frozen French fries, cheese sticks, appetizers etc.
				Remove 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: R-430D	.25	- 1.25 lb		Add no water. Cover with lid or plastic wrap. After cooking, stir
R-530D	.25	- 1.5	lb	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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