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 satisfactory

 

 

 

 

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. 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

- 1.5

lb

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

 

 

 

 

and let stand, covered, for 3 minutes.

SENSOR COOKING RECIPES

Cranberry Fluff

 

Makes 6 to 8 servings

2

cups fresh cranberries

1/2

pint whipping cream, whipped or

1

cup water

1

carton (8 ounces) non-dairy whipped topping

3/4

cup sugar

 

 

1carton (3 ounces) orange flavored gelatin

1Combine cranberries, water and sugar in a 2-quart casserole. Cover with wax paper. Microwave using Sensor reheat Less. Drain cranberries and reserve liquid.

2Add enough hot water to reserved liquid to make 2 cups. Stir the gelatin into hot liquid until it dissolves. Cover with wax paper. Microwave using Sensor reheat Less.

3Add berries and cool. Refrigerate until thickened. Fold whipped cream into cooled cranberry mixture. Spoon into serving dishes and garnish with extra whipped cream. Refrigerate until ready to serve.

15