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Open oven door or touch STOP/CLEAR pad. The time of day will appear in the display. SENSOR COOK CHART FOOD AMOUNT PROCEDURE 1. Baked potatoes 1 - 6 medium 2. Frozen vegetables 1 - 6 cups 3. Fresh vegetables - soft Broccoli Brussels sprouts Cabbage Cauliflower (flowerets) Cauliflower (whole) Spinach Zucchini Baked apples 0.25 - 2.0 lb 0.25 - 2.0 lb 0.25 - 2.0 lb 0.25 - 2.0 lb 1 medium 0.25 - 1.0 lb 0.25 - 2.0 lb 2 - 4 medium 4. Fresh vegetables - hard Carrots, sliced Corn on the cob Green beans Winter squash: diced halves 0.25 - 1.5 lb 2 - 4 pcs 0.25 - 1.5 lb 0.25 - 1.5 lb 1 - 2 5. Frozen entrees 6 - 17 oz 6. Hot dogs 1 - 4 servings 7. Bacon 2 - 6 slices 8. Fish, seafood 0.25 - 2.0 lb Pierce. Place on paper-towel-lined turntable. After cooking, remove from oven, wrap in aluminum foil and let stand 5 to 10 minutes. Cover with lid or plastic wrap. After cooking, stir and let stand 3 minutes, covered. Wash and place in casserole. Add no water if vegetables have just been washed. Cover with lid for tender vegetables. Use plastic wrap for tender-crisp vegetables. Stir before standing, if possible. After cooking, let stand, covered, 2 to 5 minutes. Place in casserole. Add 1-4 tbsp water. Cover with lid for tender vegetables. Use plastic wrap cover for tender-crisp vegetables. Stir before standing, if possible. After cooking, let stand, covered, 2 to 5 minutes. Use for frozen convenience food. 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. Place hot dog in bun and wrap in paper towel or paper napkin. Place bacon on paper plate, lined with paper towel. Bacon should not extend over the rim of plate. Cover with paper towel. Arrange in ring around shallow glass dish (roll fillet with edges underneath). Cover with vented plastic wrap. After cooking, let stand, covered, 3 minutes. 16 MICROWAVE FEATURES SENSOR COOK 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 1 carton (3 ounces) orange flavored gelatin 1 Combine cranberries, water and sugar in a 2-quart casserole. Cover with wax paper. Microwave using SENSOR COOK for Fresh Vegetables-soft. Drain cranberries and reserve liquid. 2 Add 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. 3 Add 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. Curry Vegetable Chowder Makes 4 servings 6 slices bacon 3/4 teaspoon salt 1 can (10 3/4 ounces) chicken broth 1/2 teaspoon curry powder 3 medium potatoes, finely diced (about 2 cup) 1/8 teaspoon pepper 2 carrots, shredded (about 1 cup) 1 can (12 ounces) evaporated milk 1 small onion, chopped (about 1/2 cup) 2 tablespoons chopped fresh parsley 1 Layer 2 paper towels on a microwave-safe plate. Arrange bacon on the towels. Cover with another paper towel. Microwave using SENSOR COOK for Bacon. Crumble and reserve bacon. 2 Combine chicken broth, vegetables and seasonings in 4-quart casserole. Cover with vented plastic wrap. Microwave using SENSOR COOK for Baked potatoes. Vegetables should be tender. 3 Stir in evaporated milk. Re-cover with vented plastic wrap. Microwave using SENSOR REHEAT Less. Stir in parsley. Let stand, covered, 5 minutes. 4 Top each serving with crumbled bacon. Glazed Apple Slices Makes 6 to 8 servings 1/4 cup brown sugar 3/4 cup orange juice 3 tablespoons margarine or butter 1 tablespoon cornstarch 2 tablespoons apricot preserves 4 baking apples (about 1 1/2 pounds), peeled and 1/2 teaspoon ground nutmeg sliced into 8 pieces each 1/4 teaspoon salt 3 tablespoons chopped green pistachios 1/2 cup sugar 1 Combine brown sugar, margarine and apricot preserves in a small bowl. Microwave at HIGH (100%) until margarine melts and preserves soften, 45 seconds to 1 minute. Stir in nutmeg, salt, sugar, orange juice and cornstarch. Microwave at HIGH (100%) until thickened, 4 to 6 minutes, stirring several times. 2 Arrange apple slices in a large microwave serving dish. Spread hot sauce over apples. Cover well with vented plastic wrap. Microwave using SENSOR COOK for Fresh vegetables-soft. Allow to cool 5 minutes before serving. 3 Sprinkle with pistachios. Serve alone or over vanilla ice cream or sponge cake. 17 MICROWAVE FEATURES SENSOR COOK RECIPES (CONTINUED) Mexican Seasoned Potatoes Makes 6 to 8 servings 4 medium baking potatoes (8 ounces each) 1/2 teaspoon oregano leaves 1/4 cup olive oil 1/4 teaspoon ground cumin 1 tablespoon instant minced onion 1/2 teaspoon salt 1/2 teaspoon chili powder 1 Cut each potato lengthwise into 4 equal wedges. Place potato wedges into...
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