Sharp Carousel R-319F Bedieningshandleiding - Pagina 14

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S P E C I A L F E A T U R E S

SENSOR COOK (continued)

F O O D

Rice

Chicken Breast

SENSOR COOK RECIPES

Mexican Seasoned Potatoes

medium baking potatoes (8 ounces each)

1/4 cup olive oil

tablespoon instant minced onion

1/2 teaspoon chili powder

1 Cut each potato lengthwise into 4 equal wedges. Place potato wedges into 10-inch square casserole. Toss

potatoes with oil to coat well.

2 In small bowl, combine remaining ingredients. Sprinkle over potatoes.

3 Cover potatoes with wax paper. Microwave using BAKED POTATOES setting. Rearrange potatoes when time

appears on display. Let stand, covered, 5 minutes.

Glazed Apple Slices

1/4 cup brown sugar

tablespoons margarine or butter

tablespoons apricot preserves

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

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 FRESH VEGETABLES: Soft. Allow to cool 5 minutes before serving.

3 Sprinkle with pistachios. Serve alone or over vanilla ice cream or sponge cake.

A M O U N T

.5 - 2.0 cups

Place rice into a deep casserole and add double quantity of water.

Cover with lid or plastic wrap. After cooking, stir, cover and let

stand 3 to 5 minutes or until all liquid has been absorbed.

.5 - 1.5 lb

Cover with vented plastic wrap. Touch CHICKEN BREAST pad.

When oven stops, turn over. Shield with small, flat pieces of alumi-

num foil any areas that are cooking too rapidly. Re-cover and touch

START pad. After cooking, let stand, covered, 3-5 minutes. Chicken

should be 160 F.

Rice

Water

.5 cup

1 cup

2 cups

1.5 cups

3 cups

2 cups

4 cups

1/2 teaspoon oregano leaves

1/4 teaspoon ground cumin

1/2 teaspoon salt

3/4 cup orange juice

tablespoon cornstarch

baking apples (about 1 1/2 pounds),

peeled and sliced into 8 pieces each

tablespoons chopped green pistachios

P R O C E D U R E

Size of casserole

1.5 quart

2 quart

2.5 or 3 quart

3 quart or larger

Makes 6 to 8 servings