Viking VMOS Use and Care Manual - Page 20

Cooking 15 MINUTE DINNERS AND PRESET RECIPES 15 Minute Dinners and Preset Recipes each offer five simple-to-prepare but great tasting meals. Follow the specific directions on the Recipe Card and in the Interactive Display. • Suppose you want to use 15 Minute Dinners to cook Saucy Chicken. PROCEDURE 1. Touch 15 Minute Dinners pad. DISPLAY SEE LABEL SELECT RECIPE NUMBER 2. Select desired 15 Minute Dinners setting by touching desired number pad. SEE RECIPE CARD PRESS START (Ex: Touch number 1 pad to select Saucy Chicken.) PROCEDURE DISPLAY Follow the Recipe Card for ingredients and instructions. Touch Start/Touch On pad. 3. When the microwave oven stops, the display will show the instruction number on the Recipe Card. CHECK RECIPE INSTRUCTIONS 2 PRESS START Follow the instructions on the Recipe Card. Touch Start/Touch On pad. 4. At end, the display will show the instruction number on the Recipe Card. Follow the instructions on the Recipe Card. CHECK RECIPE INSTRUCTIONS 3 Operation 15 MINUTE DINNERS (RECIPES SERVE 6) 1. SAUCY CHICKEN 1 Place in a 3-quart casserole: 1 tablespoon oil ½ pound mushrooms, sliced 1 onion, chopped 1 tablespoon minced garlic Stir well and cover. Touch 15 Minute Dinners, number 1 to select SAUCY CHICKEN and then touch Start/ Touch On. 2 Blend together: 8 ounces reduced fat cream cheese, softened ¼ 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. Recover. Touch Start/Touch On. 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 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 15 Minute Dinners, number 2 to select HAWAIIAN PORK and then touch Start/ Touch On. 2 Combine well in a large bowl: 1 cup peach or apricot preserves ¼ cup barbecue sauce 2 tablespoons soy sauce 2 tablespoons cornstarch 1 cup coarsely chopped onions At pause, add preserves/barbecue sauce mixture and stir together well. Re-cover. Touch Start/Touch On. 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/Touch On. 4 At end, stir again. Serve on cooked rice. E 20