Fisher & Paykel MO-24SS - Manual (Page 19)

18
1. SAUCY CHICKEN
dINNER MENU RECIPES
(RECIPES SERVE 6)
DINNER MENU and QUICK RECIPES each offer five
simple-to-prepare but great tasting meals. Follow the
specific directions on the Recipe Card and in the Inter-
active Display.
• Suppose you want to use DINNER MENU to cook
Saucy Chicken.
dINNER MENU ANd QUICK RECIPES
PRESS
STaRT
SEE
RECIPE
CaRD
P R O C E D U R E D I S P L A Y
1
Touch dINNER
MENU pad.
2
SaUCY
CHICKEN
SEE
LaBEL
Select desired DINNER MENU setting by
touching desired number pad. (Ex: Touch
number 1 pad to select Saucy Chicken.)
SELECT
RECIPE
NUMBER
1
4 When the oven stops, the display will show
the instruction number on the Recipe Card.
CHECK
RECIPE
INSTRUC-
TIONS 2
5
CHECK
RECIPE
INSTRUC-
TIONS 3
3
Touch StARt pad.
Follow the Recipe
Card for ingredients
and instructions.
Follow the instruc-
tions on the Recipe
Card.
PRESS
STaRT
At end, the display will show the instruction
number on the Recipe Card.
Follow the instruc-
tions on the Recipe
Card.
1. place in a 3 quart casserole:
1 tablespoon oil
1 /
2
pound mushrooms, sliced
1 onion, chopped
1 tablespoon minced garlic
Stir well and cover. Touch dINNER MENU, number 1
to select SAUCY ChICKEN and then touch StARt.
2. Blend together:
8 ounces reduced fat cream cheese, softened
1 /
4
cup milk
Stir into the cream cheese mixture:
1 10-ounce package of frozen peas
2 cups cooked thinly sliced chicken breast
Salt and pepper to taste
At pause, drain liquid from mushrooms, etc. Add cream
cheese/peas/chicken mixture and stir together.
Re-cover. Touch StARt.
3. At end, stir in 1 cup shredded Monterey Jack cheese.
Serve on top of baked potatoes or cooked pasta.
2. HAwAIIAN PORK
1. place in a 3 quart casserole:
1 tablespoon oil
1 pound boneless pork loin, cut into 1-inch strips,
seasoned with salt and pepper
Stir well and cover. Touch dINNER MENU, number 2
to select hAWAIIAN pORK and then touch StARt.
2. Combine well in a large bowl:
1 cup peach or apricot preserves
1 /
4
cup barbecue sauce
2 tablespoons soy sauce
2 tablespoons cornstarch
1 cup coarsely chopped onions
At pause, add preserves/barbecue mixture and stir
together well.
Re-cover. Touch StARt.
3. At pause, add:
1 8-ounce can sliced water chestnuts, drained
1 green pepper, seeded and cut into 2-inch thin
strips
1 red pepper, seeded and cut into 2-inch thin strips
1 20-ounce can pineapple chunks, drained
Stir to combine. Re-cover. Touch StARt.
4. At end, stir again.
Serve on cooked rice.
dINNER
MENU
StARt
StARt Touch StARt pad.
Other Cooking Features