Stimmen - 4, Durchschnittliche Bewertung: 4.5
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Anleitung Zusammenfassung
Doing so will cause inaccurate cooking since the steam from food is no longer contained within the oven cavity. Once the timer begins to count down, the oven door may be opened to stir, turn, shield, rearrange, mix or add foods. AFTER Reheating / Cooking: All foods should have a covered stand time. -12- To Cook Fresh Vegetables Weights given in the chart are weights after peeling, trimming, etc. Prepare vegetables for cooking; cut slice or trim as directed in chart. Cook vegetables in covered casserole dish, except for whole, unpeeled vegetables. Whole, unpeeied vegetables, such as potatoes or eggplant, should be pierced before cooking and arranged on microwave-safe dish in the oven. Arrange potatoes in a circular pattern on the dish. TO COOK BY TIME: Cook according to the time recommended in the chart. Two-thirds of the way through cooking, stir, rearrange, and/or turn vegetables over. TO COOK BY SENSOR (GENIUS): Select category. When time appears in the Display Window, stir vegetables. After cooking, stir vegetables. Let stand, covered, 3 - 5 minutes. To Cook Frozen Vegetables Empty package of vegetables into glass container. Add 2 tablespoons of water. Cover dish with lid or with plastic wrap. Cook on Frozen Vegetables. For frozen vegetables in a pouch, pierce a hole in the pouch, place in a casserole dish, and cook on Frozen Vegetables. After cooking, stir. Let stand, covered, 3 minutes before serving. DO NOT cook frozen vegetables which contain any type of butter or sauce with a SENSOR COOK PAD. Never leave oven unattended when heating small amounts of foods such as one or two potatoes. Potatoes may catch fire if overcooked and cause severe damage to the oven and its surroundings. Vegetable Chart - Manual and Sensor Cooking Vegetable Amount Water Manual Cooking Sensor Cooking Category (Any Amount) Power Time (Mins.) Artichokes, 6 to 8 oz. ea., wrap in plastic wrap or place in covered dish. 1 2 2 tbsp. 1A cup Med. High 6-8 Fresh Vegetables Asparagus, 6-in spears V2 lb. (225 g) 2 tbsp. High 37a - 4% Fresh Vegetables Beans, green/wax, cut into 1 'k in. pieces. 1 lb. (450 g) 1A cup Med. High 9-11 Potato Beets 1 lb. (450 g) 7a cup High 17-19 Potato Broccoli, Flowerets 1 lb. (450 g) 7* cup or less High 57* - 6V2 Fresh Vegetables Brussels Sprouts 1 tub 10 oz. (300 g) 7< cup High 572 - 672 Potato Cabbage, wedges 1 lb. (450 g) 7< cup High 7-9 Fresh Vegetables Carrots, sliced 72 in. thick medium soft aldente 1 lb. (450 g) V* cup High 7-9 Fresh Vegetables (More / Less) Cauliflower, flowerets, whole 1 lb. (450 g) V* cup High 7-9 Fresh Vegetables Com, fresh on the cob (in husk) cook uncovered 1 ear 2 ears none High High 3-4 5-6 Fresh Vegetables Eggplant, (fresh cubed, or sliced) 1 lb. (450 g) '/* cup Med. High 6-8 Fresh Vegetables Spinach, leaf 1 lb. (450 g) 2 tbsp. High 6-7 Fresh Vegetables Okra 7* lb. (225 g) none High 372-472 Fresh Vegetables Potatoes, 6 to 8 oz. each Cook uncovered, turn over halfway through cooking time. Pierce skin several times with fork before cooking 1 2 3 4 none High 4-5 7-8 10-11 12-13 Potato Squash, Summer, sliced 7a in. thick (yellow, zucchini, etc.) 1 lb. (450 g) none High 7-8 Fresh Vegetables Squash, Winter, Cut in half, scoop out seeds, wrap in plastic wrap. 1 lb. (450 g) none Med. High 6-7 Potato Turnips 1 lb. (450 g) 7* cup High 9-11 Potato Rutabaga 1 lb. (450 g) y* cup High 13-15 Potato -13- ^ v*£r C'î; :f~ V?À>-^ ^ '^Pqy |||*W “* «>* - ■> *&< '\ A 'M-. Jx ^ v& *% * % 'V Directions for Roasting Poultry Season as desired, but sait only after cooking. Browning sauce mixed with equal parts of butter will enhance appearance. Poultry may be stuffed or unstuffed. Tie legs together wit cotton string. Whole chicken should be placed breast-side down on a microwave roasting rack set in a shallow casserole diish. Cover with plastic wrap. During cooking it may be necessary to shield legs, wings and breast bone to prevent overcooking. Wooden toothpicks can be used to hold foil in place. If large amount of juice accumulates in the bottom of the dish, drain juices. Reserve for making gravy. After cooking, check the temperature of large chickens and turkeys with a meat thermometer. Check the temperature in both thigh muscles. If the thermometer touches bone, the reading may be inaccurate. DO NOT use a conventional thermometer in the oven when cooking by microwave. Use only a microwave-safe thermometer. To Cook Chicken Parts: Arrange pieces skin-side up, with meatier portions toward edge of dish. Cover with plastic wrap. Poultry is cooked when juices are clear. If there is a slight pink color in the juice, return poultry parts to the oven and cook one or two minutes longer, or Cook by SENSOR. Press: ' 7. ' Chidten Pieces \_/ (optional) To Cook Whole Poultry: Use the recommended power level. Use the recommended minutes per pound to calculate the time, or Cook by SENSOR Press: ' a ' Whole Chicken (optional) ' More/Less -► Start ...