Breakfast Chart
FOOD | AMOUNT | PROCEDURE |
1. Scrambled 1 - 9 eggs | For each egg, use 1 teaspoon of butter or mar- | |
Eggs |
| garine and 1 tablespoon of milk. Place butter or |
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| margarine in dish, measuring cup or casserole |
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| large enough for the egg to expand. Mix egg |
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| and milk together. Pour onto butter or margarine |
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| in dish. Place in microwave oven and program. |
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| When audible signals are heard, stir egg mixture |
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| moving the cooked portion to the center of the |
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| dish and uncooked portion to the outside. After |
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| cooking, stir and let stand, covered, until set. Note |
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| that eggs will be slightly undercooked when |
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| removed from the microwave oven. |
2. Bacon | 2 - 6 slices | Place bacon on paper plate, lined with paper |
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| towel. Bacon should not extend over the rim of |
plate. Cover with another paper towel. Allow ba- con to stand a few minutes after removing from the microwave oven to complete the cooking.
3.Hot Cereal 1 - 6 servings Use individual packets or bulk cereal in your fa- vorite variety: oatmeal, oat bran, cream of wheat, farina or wheatena.
Follow package directions for the correct amount of water or milk. To prevent boil overs, it is very important to choose a large container because microwave cooking of cereal causes high boiling. If the microwave oven stops, stir and touch Start/ Touch On. After cooking, stir and let stand, covered, for 2 minutes.
4. Rolls & | Use this pad to warm rolls, muffins, biscuits, |
Muffins | bagels etc. Large items should be considered as |
| 2 or 3 regular size. Arrange on plate, cover with |
| paper towel. |
Fresh | 1 - 10 pieces To warm fresh rolls and muffins, touch Breakfast, |
| number 4 pad, and touch number 1 pad. Then |
| enter desired quantity and touch Start/Touch On |
| pad. For refrigerated rolls or muffins, it may be |
| necessary to double the entered amount to |
| ensure the proper serving temperature. For |
| example, enter quantity of 2 for 1 refrigerated |
| muffin. |
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