Sensor Cooking | 29 |
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Sensor Cooking Guide
FOOD | AMOUNT | PROCEDURE |
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Baked Potatoes | Pierce. Place on | |
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| wrap in aluminum foil and let stand 5 to 10 minutes. |
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Ground Meat | Use this setting to cook ground beef or turkey as patties or in a casserole to be | |
| (115 | added to other ingredients. Place patties on a |
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| with wax paper. Place ground meat in a casserole and cover with wax paper or |
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| vented plastic wrap. When oven stops, turn patties over or stir meat in casse- |
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| role dish to break up large pieces. Cover and touch QUICK ON/START. After |
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| cooking, let stand, covered for 2 to 3 minutes. |
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Poultry, Boneless | Use boneless breast of chicken or turkey. Cover with vented plastic wrap. | |
| (230 | Touch POULTRY, number 1 and QUICK ON/START. When oven stops, |
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| rearrange. Cover and touch QUICK ON/START. After cooking, let stand, |
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| covered, 3 to 5 minutes. Poultry should be 160°F (70°C). |
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Poultry, | Arrange pieces with meatiest portions toward outside of glass dish or | |
| (230 | |
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| 2 and QUICK ON/START. After cooking, let stand, covered, 3 to 5 minutes. |
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| Dark meat should be 180°F (80°C) and white meat should be 170°F (75°C). |
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Fish and Seafood | Arrange in ring around shallow glass dish (roll fillet with edges underneath). | |
| (115 | Cover with vented plastic wrap. After cooking, let stand, covered for 3 minutes. |
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Frozen Entrees | 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 | |
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| package from outer wrapping and follow package directions for covering. After |
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| cooking, let stand, covered for 1 to 3 minutes. |
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Frozen Snacks | 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 | |
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| removing from the oven as snack may be very hot. |
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Frozen Vegetables | Add no water. Cover with lid or plastic wrap. After cooking, stir and let stand, | |
| (115 | covered for 3 minutes. |
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