Frigidaire PLMVZ169HC User Manual - Page 14

OPERATING INSTRUCTIONS Special Features 3. BEEF OR PORK DINNER Sweet and Sour Pork with Rice Place in a 3 quart casserole: 1 cup rice 2 cups pineapple juice 1/4 cup apricot/peach sauce, sweet and sour sauce or duck sauce 2 tablespoons soy sauce 1 tablespoon fresh ginger, minced Stir well and cover. Touch Dinner Items 4 times and touch START. At pause, stir well and add: 1/4 cup honey 1 1/4 pounds boneless, lean, pork loin, cut into thin strips 1 can (20 ounces) pineapple cubes, drained 3 cups fresh or frozen stir-fry vegetables (pea pods, celery, water chestnuts, carrots, peppers, etc.) Recover. Touch START. At end, garnish with toasted almonds. Beef with Broccoli and Rice Place in a 3 quart casserole: 1 cup white rice 3 tablespoons Teriyaki sauce 1 tablespoon Hoisin sauce 2 1/2 cups beef broth Stir well and cover. Touch Dinner Items 4 times and touch START. At pause, stir well and add: 1 1/4 pounds beef top round, sliced thin against the grain (1/4" thick) 4 scallions, diced 4 cups broccoli florets 1 large onion, sliced very thinly Recover. Touch START. 4. SEAFOOD DINNER Creamy Seafood Pasta Place in a 3 quart casserole: 8 - 9 ounces fresh tortellini 2 cups water Stir well and cover. Touch Dinner Items 5 times and touch START. At pause, stir well and add: 1 jar (17 ounces) creamy Alfredo sauce or 1 3/4 cups of medium, white cheese sauce 1 1/4 pounds combination raw shellfish, fresh or thawed (shrimp, bay scallops, crabmeat) 3 cups mixed, fresh vegetables (sliced mushrooms, thinly julienned carrots, green beans) Recover. Touch START. At end, garnish with: 1/3 cup grated Parmesan cheese Greek Fusilli with Eggplant and Shrimp Place in a 3 quart casserole: 2 cloves garlic, minced 1 large onion, thinly sliced 1 jar (28 ounces) marinara sauce 1 cup water or dry white wine 2 cups (6 ounces) tricolor pasta 1 medium eggplant (approximately one pound), peeled and cut into large cubes Stir well and cover. Touch Dinner Items 5 times and touch START. At pause, stir well and add: 1 1/4 pounds raw shrimp (fresh or thawed), peeled and deveined Recover. Touch START. At end, top with: 3/4 -1 cup crumbled feta cheese 5. VEGETARIAN DINNER Garden Au Gratin Place in a 3 quart casserole: 1 1/2 pounds baking potatoes, cut into eighths, thinly sliced 1 can (14.5 ounces) diced tomatoes 1 tablespoon minced garlic 1 teaspoon thyme leaves Stir well and cover. Touch Dinner Items 6 times and touch START. At pause, stir well and add: 1 bag (16 ounces) frozen pepper stir fry mix or 4 cups thinly sliced fresh peppers and onions 3 cups thinly sliced summer squash or combination of broccoli, cauliflower and squash Recover. Touch START. At end, stir completely and garnish with: 6 ounces shredded Cheddar cheese Orzo with Sun-Dried Tomatoes and Artichokes Place in a 3 quart casserole: 1 cup orzo or other tiny shaped pasta 3 1/2 cups vegetable or chicken broth 1/4 cup pesto sauce (fresh or reconstituted from dry) 1/2 cup small pieces of sundried tomatoes 1 tablespoon minced garlic 1 tablespoon Italian seasoning Stir well and cover. Touch Dinner Items 6 times and touch START. At pause, stir well and add: 3 cups chopped green, red, orange or yellow peppers 1 onion, thinly sliced 1 can (14 ounces) artichoke hearts, drained and quartered 1 can (3 ounces) pitted, ripe olives, drained and halved Recover. Touch START. At end, stir and garnish top with: 1/2 cup freshly shredded Parmesan cheese 1/4 cup pine nuts E 14