Viking VMOS201SS Use and Care Manual - Page 21

Sensor Options Chart (continued) FOOD AMOUNT Fresh Vegetables: Soft Broccoli .25 - 2.0 lb Brussels sprouts .25 - 2.0 lb Cabbage .25 - 2.0 lb Cauliflower (flowerets) .25 - 2.0 lb Cauliflower (whole) 1 med. Spinach .25 - 1.0 lb Zucchini .25 - 2.0 lb Baked apples 2 - 4 med. PROCEDURE Wash and place in casserole. Add no water if vegetables have just been washed. Cover with lid for tender vegetables. Use plastic wrap for tender-crisp vegetables. Touch Fresh Vegetables, number 1 and Start/ Touch On. Fresh vegetables: Hard Carrots, sliced .25 - 1.5 lb Corn on the cob 2 - 4 Green beans .25 - 1.5 lb Winter squash: diced .25 - 1.5 lb halves 1 - 2 Place in casserole. Add 1-4 tbsp water. Cover with lid for tender vegetables. Use plastic wrap cover for tender-crisp vegetables. Touch Fresh Vegetables, number 2 and Start/Touch On. Rice .5 - 2.0 cups Place rice into a deep casserole dish 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 dish .5 cup 1 cup 1.5 quart 1 cup 2 cups 2 quart 1.5 cups 3 cups 2.5 or 3 quart 2 cups 4 cups 3 quart or larger Baked Potatoes 1 - 8 med. Pierce. Place on paper-towel-lined turntable. After cooking, remove from microwave oven, wrap in aluminum foil and let stand 5 to 10 minutes. 21