Sharp Carousel R-320H Instrukcja obsługi - Strona 14
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S P E C I A L F E A T U R E S
SENSOR COOK CHART (continued)
F O O D
6. Rice
7. Chicken Breast
SENSOR COOK RECIPES
Mexican Seasoned Potatoes
4
medium baking potatoes (8 ounces each)
1/4 cup olive oil
1
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
3
tablespoons margarine or butter
2
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.
1.5 cups
.5 - 1.5 lb
Cover with vented plastic wrap. When oven stops, turn over. Shield
with small, flat pieces of aluminum 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.
P R O C E D U R E
Rice
Water
.5 cup
1 cup
1 cup
2 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
1
tablespoon cornstarch
4
baking apples (about 1 1/2 pounds),
peeled and sliced into 8 pieces each
3
tablespoons chopped green pistachios
12
Size of casserole
1.5 quart
2 quart
2.5 or 3 quart
3 quart or larger
Makes 6 to 8 servings
Makes 6 to 8 servings