DCS MO24SS - 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/
TOUCH START pad. START
TOUCH START
Follow the Recipe
Card for ingredients
and instructions.
Follow the
instructions on the
Recipe Card.
PRESS
START
At end, the display will show the instruction
number on the Recipe Card.
Follow the
instructions 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.
Touch START/
TOUCH START pad. START
TOUCH START
DINNER
MENU
Other Cooking Features
2.DCS MO24SS / B268 10/31/2001, 4:25 PM 18