Sharp R-1610 R-1610 , R-1611 , R-1612 Microwave Operation Manual - Page 16

SPECIAL FEATURES SENSOR COOKING CHART (CONTINUED) FOOD Ground meat AMOUNT .25 - 2.0 lb PROCEDURE Use this setting to cook ground beef or turkey as patties or in a casserole to be added to other ingredients. Place patties on a microwave-safe rack and cover with wax paper. Place ground meat in a casserole and cover with wax paper or plastic wrap. When oven stops, turn patties over or stir meat in casserole to break up large pieces. Re-cover and touch START/Touch On. After cooking, let stand, covered, for 2 to 3 minutes. Rice .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. Rice Water Size of casserole .5 cup 1 cup 1.5 cups 2 cups 1 cup 2 cups 3 cups 4 cups 1.5 quart 2 quart 2.5 or 3 quart 3 quart or larger Poultry: Boneless .5 - 2.0 lb With bone .5 - 3.0 lb Fish/seafood .25 - 2.0 lb Use boneless breast of chicken or turkey. Cover with vented plastic wrap. Touch Poultry, number 1 and START/Touch On pads. When oven stops, rearrange. Re-cover and touch START/Touch On pad. After cooking, let stand, covered, 3-5 minutes. Poultry should be 160°F. Arrange pieces with meatiest portions toward outside of glass dish or microwave-safe rack. Cover with vented plastic wrap. Touch Poultry, number 2 and START/Touch On pads. After cooking, let stand, covered, 3-5 minutes. Dark meat should be 180°F and white meat should be 170°F. Arrange in ring around shallow glass dish (roll fillet with edges underneath). Cover with vented plastic wrap. After cooking, let stand, covered for 3 minutes. SENSOR COOKING RECIPES Herb-and-Cheese Chicken Breasts Makes 8 servings 1 8-ounce package cream cheese, softened 2 tablespoons milk 2 green onions, minced 1 tablespoon minced parsley 1/2 teaspoon thyme leaves 1 garlic clove, minced 4 whole chicken breasts with skin and bone 1/2 cup dried bread crumbs 1 teaspoon paprika 3 tablespoons butter or margarine, melted 1 In a small bowl, combine cream cheese, milk, green onions, parsley, thyme, and garlic. 2 Push fingers between skin and meat of each chicken breast to form a pocket. Spread an equal amount of cream cheese mixture in each pocket. 3 On waxed paper, combine bread crumbs and paprika. Dip chicken breasts into melted butter, then roll in sea- soned bread crumbs to coat. 4 In 8-inch x 8-inch, baking dish, place chicken and cover with plastic wrap. Microwave using Poultry (with bone). 5 Serve chicken with rice. 14