Kenmore 565.60584 - Manual (Page 22)

itsm/Amount Menu Course Special Notes
Asparagus,
Broccoli, Brussels
sprouts, Cabbage,
Cauliflower,
Mushrooms, Onion,
Spinach, Zucchini
4 oz. - 2 lbs
FRESH
VEGETABLE
SOFT
Carrots, Green
beans, Potato,
Squash
4 oz. • 2 lbs
trOCZCMJ r r\t ûrî
VEGETABLE
HARD
Wash. Prepare and cut into slices, cubes,
wedges, or julienne strips for fresh vegetables.
The best container for cooking vegetables is a
^ /2 to 2 quart microwave-safe casserole.
Add 1 -4tbs. water and coverwithplasticwrap or
casserole lid.
Stir vegetables once after pause prompt scroll
across the display. Let stand for 3 - 5 minutes
before serving.
Beans, Broccoli,
Carrots, Corn,
Cauliflower, Peas,
Spinach, ora
mixture of these.
4 oz. - 2 lbs
FROZEN
VEGETABLE
Chicken breast
Chicken legs
1 piece (6 - 8 oz.)
6 oz. - 2 lbs.
CHICKEN
PIECES
Chicken should be completely thawed before
cooking. Arrange pieces skin side down in
microwave-safe pie plate.
If desired, brush chicken with lemon juice, or
barbecue sauce, or honey-soy glaze, etc.
Cover lightly with plastic wrap. Turn and
rearrange once after pause prompt scroll across
the display. Let stand for 3 to 5 minutes after
cooking.
Long-grain white
rice
1-4 servings
C ¡2 - 2 cups rice)
Cook with water and salt in a microwave-safe
casserole. Cover with casserole ltd.
Use microwave-safe casserole.
Chicken broth may be substituted for the water
and said
RICE
Rice
V2 cup
1 cup
1 V2 cups
2 cups
Water
1 cup
(250 mL)
1%cup
(425 mL)
2 ''/2 cups
(625 mL)
3 V2 cups
(875 mL)
Salt
V4 tsp.
(1 mL)
V2 tsp.
(2mL)
% tsp.
(4 mL)
1 tsp.
(5mL)
Container
Size
1 ^ 2 quart
2 quart
3 quart
3 quart