Amana Microwave Oven RBG635T User Manual

Microwave Oven

Use and Care

Manual

RW635T

RL635T

RBG635T

Attention: Keeptheseinstructionsforfuturereference.

If the oven changes ownership, be sure this manual

accompanies oven.

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Model Identification

Please read this Use and Care Manual thoroughly. This manual provides proper maintenance

information. Any questions, call the Consumer Affairs Department at 1-800-843-0304 inside U.S.A.

and 1-319-622-5511 if outside U.S.A.

Complete enclosed registration card and promptly return. If registration card is missing, call the

Consumer Affairs Department.

When contacting Amana, provide product information. Locate product information on the nameplate.

Record the following information:

Model Number:

Manufacturing Number:

Serial or S/N Number:

Date of purchase:

Dealer’s name and address:

Keep a copy of sales receipt for future reference.

Locate an authorized servicer by calling 1-800-NATLSVC (628-5782) inside U.S.A. and 319-622-5511

outside U.S.A. Warranty service must be performed by an authorized servicer. Amana also

recommends contacting an authorized servicer if service is required after warranty expires.

Amana offers a complete line of appliances...refrigerators, freezers, ranges, cooktops, wall ovens,

dishwashers, washers and dryers. Amana also manufactures a complete selection of high efficiency

gas furnaces plus both central and room air conditioners. When buying one of these products,

choose Amana quality appliances.

Special Features of Your New Amana Microwave Oven

• Removable Turntable

• 1000 Watts of Cooking Power

• 1.2 cu.ft. Capacity

• Built-In Capability

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IMPORTANT SAFETY INSTRUCTION

Recognize this symbol as a SAFETY message

WARNING

WHEN USING ELECTRICAL APPLIANCES, BASIC SAFETY PRECAUTIONS SHOULD BE

FOLLOWED TO REDUCE THE RISK OF BURNS, ELECTRICAL SHOCK, FIRE, INJURY

TO PERSONS, OR EXPOSURE TO EXCESSIVE MICROWAVE ENERGY:

1. READ all instructions before using the

7. As with any appliance, CLOSE SUPERVISION

is necessary when used by CHILDREN.

appliance.

2. READ AND FOLLOW the specific

“PRECAUTIONS TO AVOID POSSIBLE

EXPOSURE TO EXCESSIVE MICROWAVE

ENERGY” found on page 5.

8. DO NOT operate this appliance if it has a

damaged cord or plug, if it is not working

properly, or if it has been damaged or dropped.

9. This appliance should be serviced ONLY by

qualified service personnel. Contact nearest

authorized service facility for examination,

repair or adjustment.

3. This appliance MUST BE GROUNDED.

Connect only to properly grounded outlet. See

“GROUNDING INSTRUCTIONS” on page 6.

4. Install or locate this appliance ONLY in

accordance with the provided installation

instructions.

10. DO NOT cover or block any openings on the

appliance.

11. DO NOT store this appliance outdoors. DO

NOT use this product near water -- for

example, near a kitchen sink, in a wet

basement, or near a swimming pool, and the

like.

5. Some products such as whole eggs and sealed

containers -- for example, closed glass jars --

may explode and SHOULD NOT be HEATED

in this oven.

6. Use this appliance ONLY for its intended use

as described in this manual. Do not use

corrosive chemicals or vapors in this appliance.

This type of oven is specifically designed to

heat or cook. It is not designed for industrial or

laboratory use.

12. DO NOT immerse cord or plug in water.

13. Keep cord AWAY from HEATED surfaces.

14. DO NOT let cord hang over edge of table or

counter.

15. See door cleaning instructions on page 56.

TO REDUCE THE RISK OF FIRE IN THE OVEN CAVITY:

a. DO NOT overcook food. Carefully attend appliance if paper, plastic, or other combustible materials are

placed inside the oven to facilitate cooking.

b. Remove wire twist-ties from paper or plastic bags before placing bag in oven.

c. If materials inside the oven should ignite, keep oven door closed, turn oven off, and disconnect the power

cord, or shut off power at the fuse or circuit breaker panel.

IF THE DOOR IS OPENED THE FIRE MAY SPREAD!

d. DO NOT use the cavity for storage purposes. DO NOT leave paper products, cooking utensils, or food in

the cavity when not in use.

THIS APPLIANCE MUST BE SERVICED ONLY BY QUALIFIED SERVICE PERSONNEL. CONTACT YOUR

NEAREST AUTHORIZED SERVICE FACILITY FOR EXAMINATION, REPAIR OR ADJUSTMENT.

SAVE THESE INSTRUCTIONS

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PRECAUTIONS TO AVOID

POSSIBLE EXPOSURE TO EXCESSIVE

MICROWAVE ENERGY

(a) DO NOT attempt to operate this oven with

the door open since open-door operation can

result in harmful exposure to microwave

energy. It is important not to defeat or

tamper with the safety interlocks.

(b) DO NOT place any object between the oven

front face and the door or allow soil or

cleaner residue to accumulate on sealing

surfaces.

It is particularly important that the oven door

close properly and that there is no damage

to the: (1) door (bent), (2) hinges and

latches (broken or loosened), (3) door seals

and sealing surfaces.

(d) The oven should NOT be adjusted or

repaired by anyone except properly

qualified service personnel.

Caution

9. All uncooked foods should be heated to a

final internal temperature of at least 165°F.

Some foods require higher temperatures.

These recommended temperatures kill most

food borne, disease causing organisms.

Some common visual signs that indicate the

cooking temperature has been reached:

• Food steams throughout, not just around

edges.

To avoid personal injury or property damage,

observe the following:

1. Always press STOP/RESET before

programming oven.

2. Do not deep fat fry in oven. Fat could

overheat and be hazardous to handle.

3. Do not cook or reheat eggs in shell or with

an unbroken yolk. Pressure may build up

and erupt. Pierce yolk with a fork or knife

before cooking. Do not reheat previously

cooked eggs in the microwave oven unless

finely chopped or scrambled.

4. Pierce skin of potatoes, tomatoes, or other

foods with a "skin" before cooking in

microwave oven. This allows steam to

escape during cooking.

• Center bottom of dish is very hot to the

touch.

10. When popping microwave popcorn place

popcorn bag on turntable inside oven. Do

not place popcorn bag on oven floor.

11. If using a microwave popcorn popper, use

according to manufacturer's instructions. Do

not continue to heat after popping has

stopped. Popcorn will scorch or burn. Do

not leave oven unattended.

12. Use only popcorn in packages designed and

labeled for microwave use. Pop according

to package directions, beginning with the

minimum amount of time recommended.

Use caution when handling hot popcorn

bag.

5. Remove excess fat from meats and

poultry to prevent splattering.

6. Do not heat baby bottles in microwave oven.

7. Do not home can in microwave oven. Home

canning is generally done with metal lids.

Since metal lids reflect heat, product may

not be heated uniformly to 212°F or above.

Food could deteriorate. USDA extension

specialists do not recommend home canning

in microwave ovens.

8. Briskly stir or pour liquids before heating to

prevent spontaneous boiling or eruption. Do

not overheat. If air is not mixed into a liquid,

liquid can erupt in oven or after removal

from oven.

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16. Do not use regular cooking thermometers in

oven. Most cooking thermometers contain

mercury and may cause “arcing”,

malfunction, and/or damage to oven.

17. Metal or ceramic accessories which are

designed to absorb microwave energy to

provide heat may be used with caution. Test

device before use (See "Utensil Check Test"

on page 17). Read and follow

13. Microwave convenience foods are often

packaged in specially designed packaging.

Special plates, lids, containers, or other

unique packaging materials may be used.

Susceptor packing material (a thin,

metalized plastic film) is frequently used to

help brown and crispen foods such as

microwave pizzas, french fries, or fish

sticks. Be sure to follow food package

instructions carefully. Contact convenience

food manufacturer with questions

manufacturer's instructions provided with the

accessory. Contact accessory manufacturer

with questions concerning these

concerning these products. Amana

accessories. Amana Refrigeration, Inc.,

does not endorse any brand of accessory.

18. Never use newspapers in oven since paper

may ignite.

19. Pierce or open plastic bags (and other

airtight containers) before heating in

microwave oven. This allows steam to

escape during cooking.

20. Containers may become hot and pot

holders may be needed.

21. Closely supervise any use by children.

Make sure they can read instructions and

reach controls. Never allow them to lean or

swing on oven door.

Refrigeration, Inc., does not endorse

any brand of microwave convenience foods,

or any type of microwave food packaging.

14. To place large casserole dish in microwave,

remove turntable and turntable support.

Place plug, located in turntable support, into

hole in oven floor (see diagram on page 56).

After removing casserole from oven, place

plug back into turntable support and insert

turntable support back into hole in oven

floor. Place turntable on turntable support.

15. Do not operate microwave oven empty.

This could damage the oven.

Electrical Requirements

GROUNDING INSTRUCTIONS

DO NOT UNDER ANY

WARNING -- IMPROPER USE OF THE GROUNDING PLUG

CAN RESULT IN A RISK OF ELECTRIC SHOCK OR DEATH.

CIRCUMSTANCES CUT OR

REMOVE THE ROUND

GROUNDING PRONG FROM THE

PLUG OR BEND THE POWER

PRONGS TO FIT A RECEPTACLE

OTHER THAN THE ONE SHOWN

FOR YOUR OVEN. SUCH ABUSE

OF THE PLUG CAN RESULT IN

ELECTRICAL SHOCK OR

OVERHEATING.

This appliance MUST be grounded. In the event of an electrical short

circuit, grounding reduces the risk of electric shock by providing an

escape wire for the electric current. This appliance is equipped with

a cord having a grounding wire with a grounding plug. The plug must

be plugged into an outlet that is properly installed and grounded. DO

NOT use a two-prong adapter.

Consult a qualified electrician or servicer if the grounding instructions

are not completely understood, or if doubt exists as to whether the

appliance is properly grounded.

Do not use an extension cord. If the product power cord is too short,

have a qualified electrician install a three-slot receptacle. This oven

should be plugged into a separate 60 hertz circuit with the electrical

rating as shown in the appropriate drawing at left. When a microwave

oven is on a circuit with other appliances, an increase in cooking times

may be required and fuses can be blown.

120V-15AMP

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Power Supply Cord

A short power supply cord is provided to reduce risks of becoming entangled in or tripping over a longer

cord.

• Longer cord sets or extension cords are available and may be used if care is exercised in their use.

• If a long cord or extension cord is used, (1) the marked electrical rating of the cord set or extension cord

should be at least as great as the electrical rating of the appliance, (2) the extension cord must be a

grounding type 3 wire cord, and (3) the longer cord should be arranged so that it will not drape over the

countertop or tabletop where it can be pulled on by children or tripped over accidentally.

Microwave Power

Models RW635T, RL635T and RBG635T deliver 1000 watts, based on IEC 705 test method, of microwave

power to the oven cavity.

Radio Interference

Microwave oven operation may cause interference to radio, TV, or similar equipment. To reduce or eliminate

interference:

• Clean door and sealing surfaces of oven. See "Care and Cleaning" instructions on page 56.

• Place the radio, TV, etc. away from oven.

• Use properly installed antenna on radio, TV, etc. to obtain stronger signal reception.

Installation

Oven Placement

Unpacking Oven

Do not build oven in with sides, top or bottom airflow

restricted. Oven must have sufficient airflow around

it. Air flows around electric components. At least

one inch of clearance is required at top and sides of

oven to provide proper ventilation. With restricted

air flow oven will not operate properly and life of

electrical parts shortens.

• Inspect microwave oven for damage such as dents

in door or dents inside oven cavity.

• Reportanydentsorbreakagetosourceof purchase

immediately. Do not attempt to use damaged oven.

• Remove all packing and printed materials from oven

interior.

• Remove turntable from foam pad, located at bottom

of carton.

• If oven has been stored in extremely cold area, wait

a few hours before plugging in.

Built-In Capability

To build-in, use only Amana "RS" trim kit. Trim kit

will have a label identifying which oven models may

be used.

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Usage

Oven Signal

Oven features an entry signal and end-of-cycle signal

programmed at factory. Signal can be deactivated.

Entry signal sounds whenever a pad is pressed. It

confirms oven has read and accepted instruction.

End-of-cycle signal sounds at end of cooking time.

Option Option Function

Number

OP:10

Prevents signal from sounding when a

pad is pressed.

OP:11* Allows signal to sound when a pad is

pressed.

To cancel entry signal or end-of-cycle signal

1. Press and hold MEMORY SET for five seconds.

"OP:10" or "OP:11" displays. See chart at right

for definition of signal options.

2. To change signal option, press 0 to deactivate

entry signal. Press 1 to activate entry signal.

3. Press MEMORY SET. "OP:20" or "OP:21"

displays. Change signal option for end-of-

cycle signal, if desired.

OP:20

Prevents end-of-cycle signal from

sounding when heating time is over.

OP:21* Allows signal to sound at end of

heating time and timer cycle.

*As shipped from factory.

4. Advance to next signal option by pressing

MEMORY SET.

5. To exit signal option mode, press STOP/RESET

once.

Oven Operation

E. Check operations of interlock systems. The

START and STOP/RESET pads turn oven on

and off. Microwave energy is generated only

when door is closed, cooking time is set, and

START is pressed. In addition, oven has

interlock switches to assure no microwave

energy is generated when door is open. To

check or remove food before cooking time is

elapsed, either press STOP/RESET or open

oven door to turn oven off.

A. Oven light comes on when door is opened

and also when oven is operating.

B. Rotawave^®System beams microwave energy

directly to food in uniform pattern for even

cooking results.

C. • Turntable will randomly rotate clockwise or

counter-clockwise, determined by turntable

stop position.

• When defrosting or cooking (especially large

items, such as poultry), verify turntable rotates

freely.

To check operation of START, STOP/RESET and

interlock switches:

D. Set the Clock

1. Press CLOCK. "CLOCK" displays.

2. Enter time of day. For example, 10:35 (a.m.

or p.m.) press number pads 1,0,3,5.

3. Press CLOCK again. Clock is set. If oven

power is interrupted all programming

instructions erase. When power is

reconnected, dashes appear in display.

Reset clock as indicated above.

1. Place a glass of water in oven. Close

door.

2. Press TIME ENTRY.

3. Press 5,0 (50 seconds).

4. Press START. Oven should operate and

oven light should come on.

5. Press STOP/RESET. Oven and oven

light should shut off immediately.

6. Open oven door fully. Oven light should

come on when door is opened.

7. Press STOP/RESET.

If under any of the preceding conditions oven does

not operate as stated, do not use it. See "Factory

Service Centers" section on back page.

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Control Panel

Readout display--Normally shows

time of day.

·Shows remaining time

when cooking by time or using

timer.

MINIMEAL--Programmed to heat

one 7 1/2-8 1/2 ounce single

serving meal for one minute.

SOUP--Programmed to heat a

10 1/2-11 ounce serving of soup

for one minute, 45 seconds.

POTATO--Programmed to cook

one 6-7 ounce baking potato for

three minutes.

HOT DRINK--Programmed to heat

one cup of liquid for one minute,

15 seconds.

POPCORN--Programmed to pop

one 3.5 ounce package of

microwave popcorn for two

minutes, 30 seconds.

TIME ENTRY--Use when

changing preset time for each

preprogrammed food pad or to

program time not in oven memory.

ACCU-THAW^™--Programs oven to

defrost food by time.

COOKMATIC ^®LEVEL--Programs

cooking power level lower than full

power.

MEMORY SET--Use to change

preset time of each reprogrammed

pad.

CLOCK--Sets time of day.

TIMER--Use to time a separate

task.

PIZZA--Programmed to heat one

serving pizza for two minutes, 45

seconds.

STOP/RESET--

·Press once to stop oven when

operating.

·Press twice to cancel

programming.

LOCK--

Note: MINIMEAL, SOUP, and

HOT DRINK pads calculate times

to heat one to four individual

servings. Potato pad calculates

times to heat one to eight

potatoes.

·Programs oven to lock key pads

so pads cannot be used.

START--Starts oven operation.

NUMBERS--

·Press after time entry when

programming oven to heat by

time.

REHEAT 1--Programmed to

heat for ten seconds.

REHEAT 2--Programmed to

heat for 30 seconds.

To Cancel Mistake

·If oven is not operating, press

STOP/RESET to cancel all

programming.

·If oven is operating, press

STOP/RESET once to stop

oven. Press a second time to

cancel all programming.

REHEAT 3--Programmed to heat

for one minute, 30 seconds.

FROZEN VEGETABLE PAD--

Programmed to heat a 9-10 ounce

package of frozen vegetables for

four minutes.

Error Signal

Oven sounds an error signal when

incorrect pads are pressed

attempting to:

·program a Cookmatic^®level with

Accu-Thaw^™

.·enter or exit lock mode and

incorrect sequence of

digits is entered.

·enter invalid clock time.

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Preprogrammed Food Pads (Usage instructions page 11)

Time

min.:sec.

Pad#

Pad

Uses

Instructions

REHEAT

:10

:30

Reheat cinnamon roll, soften butter.

Reheat pizza slice, cook scrambled egg.

Reheat plate of food or cheese spread.

Cooks a 9-10 ounce package of frozen

vegetables to serving temperature.

REHEAT

1:30

4:00

FROZEN VEG.

Empty contents of package into

casserole dish. Heat, covered.

To reprogram pad to cook other package sizes:

Stir halfway through. If heating vegetables

in a pouch, pierce pouch before heating.

Package Size

4-5 ounces

Time

2:00-2:30

2:00-3:00

4:30-6:00

9:00-11:00

6-8 ounces

12-16 ounces

28-32 ounces

MINIMEALS

1:00

Heats a 7 1/2-8 1/2 ounce (room temperature)

minimeal (microwave cup) to serving temperature.

Heat up to four meals at once.*

Prepare minimeal for heating per package

instructions. Stir soups before heating to

prevent boil-overs. Stir before serving.

To reprogram pad to heat other sizes:

Package Size

10 1/2 ounces

Time

1:35-1:50

SOUP

1:45

3:00

Cooks a 10 1/2-11 ounce can of soup to

serving temperature. Heat one to four individual

servings at once.*

Stir soup or pour from can into serving bowl

before heating to prevent boil-overs.

Cover with vented plastic wrap.

POTATO

Cooks a 6-7 ounce baking potato.

Cook one to 8 potatoes at once.* To

reprogram the pad to cook other sizes

of potatoes:

Pierce skin of potato with fork for steam

escape. Place in oven on microwave-safe

paper towel. Turn over halfway through. Let

stand 2 minutes before serving. If cooking

more than one potato, arrange in circular

pattern on microwave-safe paper towel.

Weight

Time

5-6 ounces

9-10 ounces

11-12 ounces

2:45-3:00

3:15-3:30

3:30-4:00

HOT DRINK

POPCORN

1:15

2:30

Heats room temperature 6-8 ounce drink.

To prevent boil-overs when heating cocoa,

heat water before adding cocoa.

Heat one to four individual servings at once.*

Designed to pop most 3.5 ounce packages of microwave

popcorn. To program for different size bags of popcorn:

Follow package directions for popping.

Place popcorn bag on glass turntable.

Do not place popcorn bag on oven floor.

Weight

Time

1.5-1.75 ounce

7 ounce

1:50-2:10

4:20-4:35

2:45

Cooks single serving 7" round or 4 1/2"

Prepare pizza for cooking per package

instructions. Turn quarter turn halfway

through cooking time.

PIZZA

deep dish pizza or 7"x3"x3 1/2" french bread pizza.

For best results, choose pizzas with packaging

that enhances crispness and browning.

*To cook multiple items, press preprogrammed pad until desired quantity is reached.

1 0

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Preprogrammed Food Pads

1. Place food in oven. Close door.

4. Press START. Oven operates and time counts

down. "MICRO" and "POWER" display.

5. Oven stops and signals at end of cooking

time.

2. Press STOP/RESET to clear display.

3. Press desired preprogrammed pad.

Preprogrammed time and "MICRO" display.

Note: When any of the multiple food pads are

pressed, MINIMEAL, SOUP, POTATO, or HOT

DRINK, "1" and two letters representing the pad

name display. For example, if 5 is selected,

"LU", for lunch, displays.

Note: To stop oven, press STOP/RESET once.

To clear display, press STOP/RESET twice.

Preprogrammed Food Pads / Cooking Multiple Food Items

MINIMEAL, SOUP, and HOT DRINK pads

calculate times to heat one to four individual

servings. POTATO pad calculates times to heat one

to eight potatoes.

Number and two letters representing pad name

display. For example, to heat three individual

bowls of soup, press SOUP three times. "3" and

"SP" display.

1. Place food in oven. Close door.

4. Press START. Oven operates and time counts

down. "MICRO" and "POWER" display.

5. Oven stops and signals at end of cooking

time.

2. Press STOP/RESET to clear display.

3. Press MINIMEAL, SOUP, POTATO, or HOT

DRINK pad until desired quantity is reached.

Note: To stop oven, press STOP/RESET once.

To clear display, press STOP/RESET twice.

Full Power Cooking

1. Place food in oven. Close door.

2. Press STOP/RESET to clear display.

3. Press TIME ENTRY.

4. Press numbers for cooking time. Numbers

selected appear in display.

5. Press START and oven operates. "MICRO" and

"POWER" display indicating oven is cooking.

6. Oven stops and signals at end of cooking

time.

Note: To cancel programming, press STOP/

RESET once and return to step 3.

Cookmatic Power Level Cooking

Oven has ten power levels. When no power level is

selected, oven operates at full power.

1. Place food in oven. Close door.

2. Press STOP/RESET to clear display.

3. Press TIME ENTRY.

4. Enter numbers for cooking time. Time appears

in display.

5. Press COOKMATIC LEVEL. Power level

displays.

6. Press number for desired Cookmatic power

level. Number displays. For example, to

cook at power level eight, press 8, which is 80

percent power.

7. Press START. Oven operates. "MICRO" and

power level selected display. Microwave power

cycles on and off, as indicated by "POWER"

flashing on and off.

8. To change power level, press STOP/RESET

once to stop oven. Press COOKMATIC LEVEL

and then new power level.

9. Oven stops and signals at end of cooking time.

Independent Timer

1. Press TIMER. "TIMER" displays.

2. Enter digits for amount of time desired.

3. Press TIMER. Display counts down and shows

"TIMER" indicating timer function is being used.

4. Oven signals when time is elapsed.

Note: To erase time from display before time

elapses:

1. Press TIMER.

2. Press 0. "0" displays.

3. Press TIMER. Time of day displays.

1 1

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™

Accu-Thaw Defrosting by Time

Accu-Thaw pulses microwave energy on and off at

various power levels for optimal defrosting results.

During the "on" periods, food exterior is heated.

During the "off" periods, heat conducts to food

interior, allowing uniform defrosting with little or no

cooking on exterior.

1. Place frozen food in oven. Close door. If food is

inside plastic bag, slit bag to allow steam to

escape.

2. Press STOP/RESET to clear display.

3. Press ACCU-THAW. "0" and "DEFR" display.

4. Enter desired defrosting time. Start with short

amounts of time and increase as needed.

5. Press START. Oven operates. "DEFR" displays

indicating oven is programmed to defrost.

Microwave power cycles on and off, as indicated

by "POWER" flashing on and off.

Note: Defrost foods completely for even cooking

results.

6. Oven stops and signals at end of defrosting

time.

Accu-Thaw Defrosting Guide

Use this guide when using Accu-Thaw to defrost foods. When defrosting and heating frozen convenience

foods, follow package instructions. This defrosting chart instructs on defrosting by time.

Frozen Beverages:

Frozen juice concentrate can be placed directly in serving pitcher and heated in microwave oven. Be certain

pitcher is microwave-safe and fits inside microwave oven.

FROZEN BEVERAGES DEFROSTING CHART

Type of

Carton or

Can Size

Defrosting

Time

Utensils

Special Instructions

Beverage

Frozen Juice

Concentrate

Place frozen juice concentrate in

utensil. After defrosting, stir until

mixture is melted and smooth.

1-quart casserole or

glass measure

30 sec. to

1 min., 15 sec.

6 oz. can

12 oz. can

16 oz. can

Same as above.

2-quart casserole or 1 min., 30 sec.

glass measure

to 2 min.

1 min., 30 sec. Same as above.

glass measure

2 min., 30 sec.

Frozen Non-Dairy

Creamer

Open carton. Defrost according to

time and setting, or until defrosted.

Shake or stir occasionally during

defrosting time.

1 pint carton

Defrost in carton

8 to 10 min.

Frozen Fruit:

1. Place fruit in utensil recommended on chart. Cover fruit with glass lid or plastic wrap.

2. Defrost, according to time recommended on chart. Stir fruit halfway through the defrost time to

break fruit apart and rearrange.

FROZEN FRUIT DEFROSTING CHART

PACKAGE SIZE

UTENSIL

DEFROSTING TIME

10 oz.

20 oz.

1-quart casserole

3 to 5 min.

1 1/2-quart casserole

1 2

8 to 10 min.

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Frozen Cakes and Pies:

1. Remove cake from container, if metal. Place cake on plastic rack or paper plate. Cover with microwave-safe

paper towel. If frosted, do not cover.

2. Defrost, according to time recommended on chart. Do not melt frosting.

3. Place cooked frozen pie in glass pie plate. Do not cover. Defrost, according to time recommended on chart.

FROZEN CAKES AND PIES DEFROSTING CHART

TYPE

SIZE

DEFROSTING TIME

Cake

1 min., 30 sec.

to 3 min.

12 to 14 oz.

2 min., 30 sec. to

3 min., 30 sec.

16 to 18 oz.

10 to 11 oz.

Pound Cake

Pie

2 to 3 min.

8-inch

(20 to 30 oz.)

6 to 11 min.

9-inch

(30 to 40 oz.)

10 to 15 min.

Main Dishes:

1. Select defrosting instructions according to dish size. Cover dish with glass lid or plastic wrap.

2. Defrost according to times recommended on chart.

3. Stir and break apart 2 to 3 times during defrost time.

MAIN DISH DEFROSTING AND COOKING CHART

COOKING TIME ON

DEFROSTING TIME

(HOURS:MINUTES)

DISH

FULL POWER

(MINUTES)

1 quart

1-1/2 quart

2 quart

:15 - :20

:18 - :25

:28 - :32

:45 - :60

3 to 5

4 to 6

5 to 7

5 to 8

3 quart

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Frozen Fish, Seafood, and Small Meat:

1. Turn food over halfway through defrost time unless otherwise noted.

2. Place seafood in utility dish. Cover dish loosely with plastic wrap or waxed paper.

3. Let seafood stand for a short period of time before cooking to ensure it is totally defrosted. Hold larger

seafood pieces under cold running water, if necessary, to finish defrosting process, or to separate

fillets.

4. Food does not need to be turned (quarter turn) halfway through cooking time in turntable models.

FROZEN FISH, SEAFOOD, AND SMALL MEAT DEFROSTING CHART

Weight

(ounces)

Defrosting Time

(minutes)

Food

Special Instructions

Fish and Seafood

Crab claws or

legs

Rearrange crab halfway through

defrosting time.

10 to 12

4 to 5

Stir crab halfway through

defrosting time.

Crab meat

Fillets --

flounder, cod,

sole, etc.

Turn fillets over halfway through

defrosting time.

9 to 12

Wrap lobster in plastic wrap or

waxed paper. Turn over halfway

through cooking time.

Lobster tail

9 to 12

9 to 11

Rearrange halfway through

defrosting time.

Shrimp

Small Meat

Bacon

Turn over and turn quarter turn

halfway through defrosting time.

3 to 5

6 to 9

6 to 10

4 to 7

Turn over and turn quarter turn

halfway through defrosting time.

Bratwurst

Chops

Turn over and turn quarter turn

halfway through defrosting time.

Turn over and turn quarter turn

halfway through defrosting time.

Frankfurters

Break apart and remove

defrosted portions halfway

through defrosting time.

Ground meat,

bulk

6 to 8

Arrange meat in circle.

Turn over halfway through

defrosting time.

Ground meat,

patties

Break apart and remove

defrosted portions halfway

through defrosting time.

Sausage

Steaks

3 to 5

6 to 9

Turn over and turn quarter turn

halfway through defrosting time.

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Frozen Roast:

1. Place meat in utility dish and cover with plastic wrap or place in heavy-duty plastic roasting bag in

utility dish.

2. Defrost according to time recommended on chart.

3. Use longer defrost times listed on chart for thicker cuts of meat.

4. Larger roasts may need standing time before cooking to allow completion of defrosting process.

FROZEN ROAST DEFROSTING CHART

Defrosting Time

Weight

Special Instructions

(minutes/pound)

Under 3 pounds

6 to 10

Turn roast over halfway through defrost time.

Turn roast over after five minutes and halfway

through remaining defrost time. Let stand to finish

defrosting.

3 to 6 pounds

6 to 10

Cooking Program

Defrost and cook food with one set of instructions.

Items may be cooked at full power or selected

Cookmatic^®power level.

Accu-Thaw^™Defrost by Time, then Cook

1. Place food in oven. Close door. If food is inside

plastic bag, slit bag to allow steam to escape.

2. Press STOP/RESET to clear display.

3. Press ACCU-THAW. "0" and "DEFR" display.

4. Enter desired defrosting time.

5. Press TIME ENTRY. "MICRO" and "0" display.

6. Enter desired cooking time. Cooking time

displays.

8. Press number for desired Cookmatic power

level. Number appears in display. For example,

to cook at power level four, press 4 which is 40

percent power.

9. Press START. Oven operates beginning with

calculated defrost time. "DEFR" displays.

"POWER" flashes as microwave energy cycles

on and off. After defrost program is complete,

oven begins cooking food for programmed

cooking time.

7. To cook at a Cookmatic power level other than

full power, press COOKMATIC LEVEL.

10. Oven stops and signals when cooking

time is complete.

Instant Replay

Instant replay allows review of oven programming.

1. Press CLOCK to display time of day.

2. Press CLOCK again to display remaining

cooking time.

3. Press TIMER to display remaining time on timer.

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Changing Preprogrammed Food Pads

Preprogrammed food pads cook specified amounts

of food to serving temperature (see page 10). To

reprogram pads:

1. Press STOP/RESET to clear display.

2. Press MEMORY SET. "P" displays.

3. Press pad number 0-9 to change. Current

heating time, Cookmatic^®level, and "MICRO"

display.

4. Press TIME ENTRY. "0" displays.

5. Enter new heating time. New time appears in

display.

8. Press MEMORY SET to lock new instructions

into preprogrammed pad. "P" displays. Note: If

cooking time and/or Cookmatic power level is

changed on multiple program pad, the change is

for one serving. Oven calculates change for

multiple servings. For example, if time is

changed to cook one potato from 3:30 to 3:00,

oven calculates time to cook eight potatoes.

9. To change other preprogrammed pads, return to

step 3.

Note: When reprogramming one of the

multiple program pads (MINIMEAL, SOUP,

POTATO, or HOT DRINK) enter cooking time for

one serving. Oven calculates time for cooking

multiple servings.

10. To exit this mode, press STOP/RESET. Time of

day displays.

6. To cook on a power level other than full power,

press COOKMATIC LEVEL. "COOK LEVEL"

displays.

7. Enter desired Cookmatic power level.

Lockout and Custom Lock

Use to prevent accidental programming or starting of

oven. Lockout disables all key pads. Custom lock

disables all key pads except one preprogrammed

pad. For example, to access only the popcorn pad,

the custom lock feature would disable the other

pads from operating, allowing only the popcorn pad

to operate.

Programming Custom Lock:

Programming Lockout:

1. Press LOCK. "0" displays.

2. Press 2,4,6,8.

2. Press 1,3,5,7.

3. Press preprogrammed pad to be left on (not

locked off). For example, to access the popcorn

pad or pad 9 only, press 9. "9" displays.

4. Press LOCK. "LOC" displays, then time of day,

pad number programmed in step 3 ("9" from

example), and "READY" display indicating pad 9

is ready for use. If pad other than accessible

pad is pressed, "LOC" displays for a second.

3. Press LOCK. "LOC" displays, then time of day

and "L" (indicating lockout is on) display. If a

pad is pressed while in lockout mode "LOC"

displays for a second.

Removing Lockout Programming:

1. Press LOCK. "0" displays.

2. Enter 1,3,5,7.

3. Press LOCK. Time of day displays.

Removing Custom Lock Programming:

1. Press LOCK. "0" displays.

2. Press 2,4,6,8. "READY" displays.

3. Press LOCK. Time of day displays.

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Microwave Cooking

Food Placement

Browning

Allow space between foods for proper cooking results.

For best results, arrange thickest, or hardest to cook

portion of foods toward outside of dish. Place smaller,

easier to cook portion toward center.

Some foods prepared in microwave will not brown the

sameasifdoneinconventionaloven. Thisisparticularly

true for baked goods, such as breads and cakes.

Shielding

Reheating

Porous, thin and protruding portions of large food

items, such as poultry drumsticks, can be covered with

thin strips of foil to prevent overcooking.

When reheating food, cover dish loosely with plastic

wrap. Heat at full power. Reheat porous items such as

breads and cakes for a minimum amount of time. Stir

soups, sauces and beverages vigorously before

reheating.

Piercing

Defrosting

Membranes or tight skins on foods, such as egg yolks,

potatoes, tomatoes, and acorn squash, must be

pierced. Piercing allows steam to escape during

cooking.

It is important that most foods, especially meats, be

totally defrosted before cooking. To determine foods

are totally defrosted, insert sharp knife in center of

food, check for remaining ice crystals. Turn large food

items over during defrosting, for best results.

Microwave Utensils

Microwave Usable utensils include glass, glass-

ceramic, natural fiber cloth, non-recycled paper,

plastic and wood.

Unusable utensils include aluminum foil, grocery

bags, lead crystal, metal, metallic trimmed china,

newspapers, and recycled paper.

Utensil Check Test

Use the following test to check utensils for microwave

safeness:

1. Place glass measuring cup of water next to

empty dish to be tested in unit.

2. Heat on full power for one minute.

3. Check temperature of dish and water.

If dish remains cool and water is hot, dish is

microwave safe. If dish is slightly warm, use for

short term cooking only. If dish is hot and water is

cool, do not use. Dish remains cool if not

absorbing microwaves and microwaves are being

absorbed by water. Dish becomes hot if absorbing

microwaves.

Microwave Cooking Principles

Decrease cooking times when:

Foods are high in fat and sugar.

Foods are porous.

Increase cooking times when:

Foods are thick and dense.

Foods are frozen or refrigerator temperature.

Food volume increases.

Foods are flat, thin or prepared in shallow pan.

To prevent excess moisture

When cooking foods in a microwave oven, a considerable amount of steam/water vapor can be generated and

accumulate on foods and inside of oven. This is caused by hot moist air from food coming in contact with cool

surfaces inside oven. Use the following procedures to help reduce moisture buildup.

1. Cover foods before cooking in microwave.

2. Cover potatoes and fresh vegetables with a

microwave-safe paper towel before cooking to

help absorb excess moisture. Remove paper

towel immediately after cooking to prevent

vegetables from reabsorbing moisture.

3. Open microwave door immediately after cooking to

reduce moisture inside oven.

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Heating and Reheating Chart

Heating

Time

Cookmatic

Power Level

Item

Amount

Special Instructions

Bread (defrosting)

1 loaf (1 lb.)

3½ to 4½ min.

Leave in plastic wrapper.

Remove metal twist. Loosen

end.

Butter or margarine (melting) 2 to 3 tablespoons

20 to 35 sec.

30 to 45 sec.

Full Power (10)

¼ cup

½ cup

45 sec. to 1¼ min.

15 to 30 sec.

(softening)

Cheese (softening)

½ cup

1 (5 oz.) jar

6½ to 7 oz.

45 sec. to 1½ min.

Chicken, cooked (2 pieces)

Chocolate, morsels (melting)

Full Power (10)

Cover with plastic wrap* or

microwave-safe paper towel.

6 oz.

12 oz.

1 oz.

30 sec. to 1½ min.

45 sec. to 1½ min.

Full Power (10)

Stir halfway through heating

time.

Stir halfway through heating

time.

squares (melting)

Stir halfway through heating

time.

Coffee or tea

1 cup

3 oz.

1 to 2 min.

30 sec. to 1½ min.

45 sec. to 2 min.

1½ to 3 min.

Full Power (10)

Cream Cheese (softening)

8 oz.

Dinner plate, with meat,

potato and vegetable

(reheating)

1 plate

Full Power (10)

Cover with waxed paper or

plastic wrap*.

Frankfurter

30 to 45 sec.

Full Power (10)

Wrap with napkin or plastic

wrap*. Place in bun last 10

sec. of heating time.

Ice Cream (softening)

Meat patty

½ gallon

1 (4 oz.)

2 to 4 min.

Loosen package. Be careful

not to melt it.

25 to 45 sec.

Full Power (10)

Cover with waxed paper or

microwave-safe paper towel.

Milk (hot)

1 cup

45 sec. to 1½ min.

15 to 30 sec.

Full Power (10)

Pie, fruit (4-inch)

1 slice

Cover with napkin or plastic

wrap*.

Roll, dinner

breakfast

Soup

1 roll

5 to 10 sec.

10 to 15 sec.

1 to 2½ min.

Full Power (10)

Cover with napkin.

1 (8oz.) serving

Cover with waxed paper or

plastic wrap*.

Stir halfway through heating

time.

Vegetables, canned

1 (16 oz. can)

1½ to 2½ min.

Full Power (10)

Cover with glass lid or plastic

wrap*.

Water (hot)

1 cup

45 sec. to 1½ min.

1½ to 2 min.

Full Power (10)

(boiling)

*Use heavy-duty plastic wrap

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Microwave Cooking Guide

Appetizers and Snacks Cooking Guidelines

1. Save time by using only one dish for both

heating and serving. Be certain dishes are

microwave safe.

2. Arrange appetizers in a single layer when

heating, for best results. In most cases, cover

with waxed paper or microwave safe paper

towel to prevent splattering. Stir dips before

serving.

3. Whenever possible, prepare appetizers

ahead and quickly heat when ready to serve.

Freeze meatballs ahead, if desired. Quickly

defrost and heat when needed.

6. Shellfish may be heated directly in the shell,

since shells allow microwaves to transmit

through them. Shells make attractive serving

dishes.

7. Freshen stale or soggy potato chips, crackers,

or other snacks in microwave oven. Heat on full

power for 15 to 45 seconds, or until heated

through. They become more crisp as they cool.

8. Blocks of cheese can be heated for serving.

Heat for 10 to 20 seconds on power level 4.

9. Most appetizers, such as canapes or dips, can

be heated on full power.

10. For best results, reheat baked pizza on a paper

plate, napkin, or microwave-safe paper towel,

on a plastic or ceramic rack, or in a preheated

browning skillet or pizza crisping utensil.

4. Do not place spreads on crackers until ready

to heat to prevent sogginess.

5. Use only popcorn in packages designed and

labeled for microwave use. Pop according to

manufacturer's instructions. (See

"Precautions" page 4)

Spicy Meatball Appetizers

Yield: 50 meatballs

Meatballs:

1. For meatballs: Combine all meatball

ingredients in a large bowl. Mix well. Form into

1-inch diameter balls. Divide evenly between 2,

9 x 2-inch round dishes. Cover with waxed

paper.

2. For each dish: Cook, covered, on full power for

3 to 5 minutes, or until beef is no longer pink.

Drain.

2 lbs. ground beef

1 cup herb seasoned croutons

1 (10 3/4 oz.) can French onion soup

1 egg, slightly beaten

2 teaspoons monosodium glutamate

Sauce:

3. For sauce: Combine catsup, barbecue sauce

and currant jelly in medium bowl. Divide sauce

and pour over meatballs, stirring until well

coated. Heat on full power for 2 to 4 minutes,

or until heated through.

1 cup hot catsup

1 cup barbecue sauce

1 (10 oz.) jar currant jelly (about 1 cup)

Crunchy Nibble Mix

Yield: 10 to 12 servings

1/2 cup butter or margarine

2 teaspoons Worcestershire sauce

1 teaspoon onion salt

1. Place butter in 2-cup glass measure. Heat on

full power for 30 seconds to 1 minute, or until

melted. Add Worcestershire sauce, salts, and

garlic powder. Mix well. Set aside.

1/2 teaspoon celery salt

1/4 teaspoon garlic powder

6 cups popped popcorn

2 cups toasted wheat cereal squares

2 cups pretzel sticks

2. Combine popcorn, cereal, pretzels, and nuts in

4-quart casserole. Pour butter mixture over all.

Toss until well-coated.

3. Heat on full power for 3 to 5 minutes, or until

heated through. Mix thoroughly 2 to 3 times

during heating. Cool. Store in airtight container.

1 cup mixed nuts

1 cup salted cocktail peanuts

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Hot Pecan Dip

Yield: About 2 cups

1 cup water

1. Combine water and dried beef in 1-quart

casserole. Cook, covered, on full power for 2 1/

2 to 4 minutes or until boiling. Drain.

2. Add remaining ingredients. Blend well. Heat,

covered, on full power for 2 1/2 to 4 minutes, or

until heated through. Stir halfway through

heating time.

4 to 5 ozs. dried beef, chopped

1 (8 oz.) pkg. cream cheese, cubed

1/2 cup dairy sour cream

1/3 cup chopped pecans

1/4 cup grated Parmesan cheese

1/4 cup mayonnaise

2 tablespoons chopped green pepper

1 tablespoon chopped pimento

1/2 teaspoon garlic powder

1/2 teaspoon dill weed

1/4 teaspoon hot pepper sauce

Marinated Vegetables

Yield: 4 servings

1 cup julienne strip carrots

1 tablespoon water

1 1/2 cups broccoli flowerets

1 cup cauliflower flowerets

1 cup sliced zucchini

1 small Bermuda onion, sliced and separated into

rings

1. Place carrots and water in 1 1/2 quart

casserole. Cook, covered, on full power for 45

seconds to 1 1/2 minutes, or until warmed.

2. Add broccoli and cauliflower. Cook, covered,

on full power for 45 seconds to 1 1/2 minutes,

or until vegetables are barely tender. Drain.

3. Add zucchini and onion. Pour dressing over

vegetables. Stir to coat. Cover and refrigerate

for at least 8 hours before serving.

3/4 cup Italian salad dressing

Pizza Fondue

Yield: 1 quart

1 lb. ground beef

2/3 cup chopped onion

2 (8 oz. each) cans pizza sauce with cheese

3/4 teaspoon leaf oregano

1/4 teaspoon garlic powder

1 cup shredded Mozzarella cheese

2 (5 oz.) jars sharp pasteurized process cheese

spread

1. Combine ground beef and onion in casserole.

Cook, covered, on full power for 3 to 5 minutes,

or until meat is no longer pink. Stir halfway

through cooking time.

2. Blend together pizza sauce, oregano, and garlic

powder. Add to meat mixture. Cook on full

power for 2 to 4 minutes, or until bubbling.

3. Stir in Mozzarella cheese and cheese spread.

Heat on full power for 3 to 4 minutes or until

cheese melts and is no longer stringy. Stir

occasionally during heating time. Serve hot

with French bread cubes or chips.

French bread cubes or chips

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Fiesta Nacho Dip

Yield: About 4 cups

1 lb. ground beef

2 tablespoons instant minced onion

1 (8 oz.) bottle hot taco sauce (about 3/4 cup)

1 (4 oz.) can chopped green chilies

1 (16 oz.) can refried beans

1(8 oz.) carton guacamole dip or dairy sour cream

2 cups shredded Cheddar cheese

1. Combine ground beef and onion in 1 1/2-quart

casserole. Cook, covered, on full power for 3 to

5 minutes, or until beef is no longer pink. Stir

halfway through cooking time. Drain. Stir in

taco sauce and chilies. Set aside.

2. Spread beans on 12-inch round glass platter.

Spread meat mixture over beans. Heat on full

power for 4 to 6 minutes, or until heated

through.

3. Spread guacamole dip over meat. Sprinkle with

cheese evenly over top. Heat on full power for

30 seconds to 1 minute, or until cheese begins

to melt. Serve warm.

Micro-tip: Garnish with shredded lettuce,

chopped tomatoes, tortilla chips, guacamole

sauce, sour cream, and snipped green onion

tops, if desired. Serve as dip with tortilla chips.

Beverages Heating Guidelines

1. Hot tap water boils faster than cold.

Refrigerator-temperature beverages require a

longer heating or reheating time than room-

temperature beverages. Adjust times

accordingly.

2. If heating several individual servings, consider

heating in a pitcher, rather than in individual

cups. Try defrosting juice in a serving dish.

3. To avoid boil-overs, only fill a cup 2/3 to 3/4 full.

Most coffee cups are 6-ounce cups.

4. Always stir a beverage vigorously before

reheating.

5. Milk should not be allowed to boil. Heat milk

until it is just warmed. If desired, add

marshmallows to a cup of hot chocolate halfway

through heating time. Marshmallows will melt

just the right amount.

When reheating coffee and tea, for best taste,

do not allow to boil. Most reheated beverages

taste better when reheated to almost boiling.

7. Always add instant coffee or tea to hot water to

avoid bitter flavor and boil-overs. Water will not

boil over as easily as premixed coffee and tea.

Instant Hot chocolate Mix

Yield: 1 gallon mix

10 2/3 cups nonfat dry milk (enough to make 8

quarts of milk)

1. Combine all ingredients, except water, in large

mixing bowl. (Mix may be stored in airtight 1-

gallon container.)

1/2 cup (or 6 oz. jar) powdered nondairy coffee

creamer

1/2 cup confectioners' sugar

1 lb. quick chocolate flavored mix

Water

2. Place 1/4 cup mixture in serving mug. Fill with

water. Stir to blend. Heat on full power for 1 to

1 1/2 minutes, or until heated through.

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Cafe Bavarian Mint

1. Combine all ingredients, except water, in small

mixing bowl. (Mix may be stored in airtight

container.)

Yield: 14 (6 oz.) servings

1/4 cup powdered nondairy coffee creamer

1/4 cup sugar

2. Place 1 tablespoon mixture in serving mug. Fill

with water. Stir to blend. Heat on full power for

1 to 1 1/2 minutes, or until heated through.

1/4 cup instant coffee

2 tablespoons cocoa

5 hard candy peppermints, crushed

Water

Hot Egg Nog

Yield: 4 servings

1 quart milk

4 egg yolks

1. Place milk in casserole. Heat on full power for

6 to 8 minutes, or until heated through. Stir

halfway through heating time.

1/2 cup sugar

2. Beat egg yolks with sugar and spices in small

bowl. Stir one cup hot milk into egg mixture

and then gradually blend all of egg mixture into

milk.

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon vanilla

3. Heat on full power for 2 to 3 1/2 minutes, or

until warmed. Stir halfway through cooking

time. Stir in vanilla.

Orange Wassail

Yield: 10 (6 oz.) servings

1 1/2 quarts orange juice

2 cups cranberry juice

2 tablespoons honey

6 whole cloves

1. Combine all ingredients in 3-quart casserole.

Cook, covered, on full power for 14 to 19

minutes, or until boiling. Stir halfway through

cooking time. Continue cooking, covered, on

Cook Level 3 for 10 minutes, or until mixture

has simmered and flavors are blended.

2. Remove spices and serve hot.

1 (2-inch) cinnamon stick

Soups and Stews Cooking Guidelines

1. Soups and stews are quickly heated in the

microwave oven. Soups can be heated directly

in serving bowls or mugs, so there are fewer

dishes to wash.

2. Many soups are prepared on full power with

good results. The fast cooking speed allows

soups and stews to maintain a "fresh" flavor.

Soups can be simmered on Cook Level 3 to

blend flavors.

4. Use a container which is considerably larger

than the amount of soup or stew being heated

to avoid boil-overs.

5. Cook soups and stews, covered, as

recommended in recipes for faster, more even

cooking. Cover with a glass lid or heavy-duty

plastic wrap, since these types of coverings are

the most water-vapor-proof. Pierce plastic wrap

slightly before heating. Carefully remove

coverings from soups and stews to avoid steam

burns.

3. Vegetables and meat can be precooked before

adding to soups and stews to shorten the

heating time.

6. When reheating soups or stews, stir the liquid

vigorously or pour from a container into serving

bowls or casserole before reheating.

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Corn and Potato Chowder

Yield: 8 to 10 servings

1/2 lb. bacon

1 cup chopped onion

5 cups peeled and cubed potatoes

1/3 cup water

1. Cut bacon into small pieces. Combine bacon

and onion in 3-quart casserole. Cook, covered,

on full power for 6 to 9 minutes, or until bacon

is thoroughly cooked and onion is tender. Stir

halfway through cooking time. Drain.

1 (16 oz.) can cream-style corn

2 1/2 cups milk

1/2 teaspoon salt

2. Add potatoes and water. Cook, covered, on full

power for 11 to 13 minutes, or until potatoes

are tender. Stir twice during cooking time.

3. Add remaining ingredients. Heat, covered, on

full power for 3 to 6 minutes, or until heated

through. Do not boil. Stir halfway through

heating time.

1/4 teaspoon pepper

Chili Con Carne

Yield: 4 to 6 servings

1 lb. ground beef

1. Combine ground beef, onion, and green pepper

in casserole. Cook, covered, on full power for 3

to 5 minutes, or until vegetables are tender and

beef is no longer pink. Stir halfway through

cooking time. Drain.

2. Blend in remaining ingredients. Cook on full

power for 7 to 10 minutes, or until heated

through. Stir halfway through cooking time.

Remove bay leaf.

1 cup chopped onion

1/2 cup chopped green pepper

1 (16 oz.) can tomatoes, with liquid

1 (8 oz.) can tomato sauce

1/3 cup catsup

1 (16 oz.) can chili beans

1 tablespoon Worcestershire sauce

2 to 3 teaspoons chili powder

1 bay leaf

Micro-tip: Amount of chili powder can be

increased or decreased, as desired.

1/2 teaspoon salt

1/4 teaspoon oregano

1/8 teaspoon pepper

Sandwiches Cooking Guidelines

4. Whenever possible, heat the sandwich filling

before spreading it inside the bun or on other

bread. Then heat the entire sandwich, until the

bun is just warmed.

5. Sandwiches having a "thin" layer of filling will

heat faster than sandwiches with thicker fillings.

When heating meat sandwiches, use thin,

rather than thick, slices of meat.

1. Sandwiches are generally heated on full power.

2. Sandwiches should be placed on a microwave-

safe paper towel, or on a plastic or ceramic rack

during heating to prevent the bottoms from

becoming soggy.

3. To heat sandwiches in buns, bagels, or

croissants, heat the bottom half of the bread

and filling. Add the top of the bread during the

last 10 to 30 seconds of heating time.

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Hot Browns

Yield: 4 servings

1. Place butter and onion in casserole. Cook,

covered, on full power for 1 to 3 minutes, or

until onion is tender.

2. Stir in flour and seasonings. Blend to smooth

paste. Blend in milk gradually, stirring

constantly. Cook on full power for 5 to 8

minutes or until thickened and bubbling. Stir 2

to 3 times during cooking time.

1/3 cup butter or margarine

1/4 cup finely chopped onion

1/3 cup all-purpose flour

1 teaspoon finely chopped parsley

1/2 teaspoon salt

Dash cayenne pepper

Dash nutmeg

3 cups milk

2 egg yolks

1/2 cup grated Parmesan cheese

1 cup whipping cream

8 slices toasted bread, cut diagonally

8 slices turkey

3. Stir about 3/4 cup of hot mixture into egg yolks,

stirring constantly. Return egg mixture to

casserole.

4. Stir in cheese and whipping cream. Cook on

full power for 1 to 2 minutes, or until thickened.

Stir with the wire whisk often during cooking

time.

4 slices bacon, cooked and crumbled

5. Arrange four diagonal pieces toasted bread on

serving platter. Place two slices turkey on

bread. Pour 1 cup sauce over top. Sprinkle

with crumbled bacon. Heat on full power for 30

seconds to 1 minute, or until heated through.

Repeat with remaining ingredients.

Hot Chicken Salad Sandwiches

Yield: 8 sandwiches

1 cup diced, cooked chicken

2/3 cup diced celery

1/2 cup cubed Cheddar cheese

1/4 cup mayonnaise

1. Combine all ingredients, except buns, in

medium bowl.

2. Spoon one-eighth of chicken salad onto bottom

half of each bun. Arrange four open-faced

sandwiches on plastic rack.

1/2 teaspoon lemon juice

1/8 teaspoon salt

8 hamburger buns

3. Heat on full power for 1 to 2 1/2 minutes, or

until heated through and cheese is melted.

Place tops of buns on sandwiches after 45

seconds of heating time. Repeat with

remaining sandwiches.

Barbecued Beef Sandwiches

Yield: 6 to 8 servings

1 cup catsup

1. Combine all ingredients, except beef, in 1 1/2-

quart casserole. Blend well.

2. Add beef. Stir until well-coated. Heat, covered,

on full power for 3 to 6 minutes, or until boiling.

Continue heating, covered, on Cook Level 3 for

8 minutes, or until flavors are blended.

Micro-tip: Serve in whole wheat pita bread or

bun, if desired.

1/4 cup brown sugar, firmly packed

1 tablespoon Worcestershire sauce

1/2 teaspoon chili powder

1/2 teaspoon liquid smoke

1/4 teaspoon onion powder

1/8 teaspoon instant minced garlic

2 to 3 drops hot pepper sauce

3 cups thinly sliced or shredded cooked beef

(about 1 lb.)

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Meat Cooking Guidelines

4. Excess fat may be trimmed from meat before

cooking to decrease the amount of

1. Meats weighing 3 pounds or more will brown by

themselves "naturally" in the microwave oven.

Large cuts of meat become very hot during

cooking and require a longer cooking time than

do smaller cuts of meat. A long cooking time

and heat are required for browning.

2. For more browning on small cuts of meat, such

as steaks, chops and meat patties, use a

browning dish or bottled browning sauce.

3. Because salt can cause the surface of meat to

become dehydrated and tough, it is best to salt

meats only after cooking, or just before serving.

If, however, the meat is just one ingredient in a

main dish, or the meat is covered by a sauce,

you may add salt to the sauce or main dish.

accumulated meat juices and to reduce

splattering during cooking.

5. For the best cooking results, turn most large

meats over halfway through the cooking time.

6. Remember that meats continue to cook during

standing time. Remove meats from microwave

oven when they reach 5°F to 10°F lower than

the desired end doneness.

Item

Total Cooking Time

Cookmatic Power Level

Method

LESS TENDER

Beef Roasts (Rump,

Pot, Chuck or Sirloin

Tip Roasts)

13 to 18 min./lb.

Place meat in heavy-duty plastic roasting bag. Place

in a dish. Add 1/2 cup of water or favorite meat

sauce. Close the bag loosely. Secure with a string.

Turn the roast over 2 to 3 times during the cooking

time. Let stand in the bag for 10 to 15 minutes before

serving.

TENDER

(Rare 140°F)

1st - 3 min./lb

2nd - 6 to 9 min./lb.

Beef Roasts (Standing

and Rolled Rib

Roasts)

Place meat on plastic rack in a dish. Cover with

waxed paper. Turn large cuts of meat over halfway

through the cooking time.

(Medium 160°)

1st - 3 min./lb.

2nd - 9 to 10 min./lb.

(Well 170°F)

1st - 3 min./lb.

2nd - 11 to 13 min./lb.

Ground Beef (Bulk)

3 to 4 min./lb.

Full Power (10)

Place in a dish, cover. Stir halfway through cooking

time. Drain.

Ground Beef Patties

2 patties (4 oz. each)

4 patties (4 oz. each)

Place on a plastic rack or preheat in a browning dish

according to manufacturer’s instructions. Cook

covered. Turn meat over halfway through cooking

time.

1 to 3½ min.

2 to 5 min.

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Item

Total Cooking Time Cookmatic Power Level

Method

Veal Roasts

(Rib and Loin Roasts)

(Rare 140°F)

1st - 3 min./lb.

2nd - 6 to 9 min./lb.

Place meat on a plastic rack in a dish. Cover

with waxed paper. Turn large cuts of meat

over halfway through the cooking time.

(Medium 160°F)

1st - 3 min./lb.

2nd - 9 to 11 min./lb.

(Well 170°F)

1st - 3 min./lb.

2nd - 11 to 13

min./lb.

Boneless Pork Roast

(top loin, loin blade, loin

sirloin, shoulder blade

Boston roast) 3 - 3½ lbs

15 to 17 min./lb.

Place in a heavy-duty plastic roasting bag.

Place in a dish. Sprinkle with seasoning, if

desired. Close the bag loosely, securing with

a string. Turn roast over halfway through the

cooking time. Let stand, covered, for 10

minutes after the cooking time.

Bone-In Pork Roasts

(loin center roasts,

shoulder blade

13 to 15 min./lb.

Place in a heavy-duty plastic roasting bag.

Place in a dish. Sprinkle with seasoning, if

desired. Close the bag loosely, securing with

a string. Turn roast over halfway through the

cooking time. Let stand, covered, for 10

minutes after the cooking time.

Boston roasts)

Pork Loin Country Style Ribs

3 - 3½ lb.s

7 to 9 min./lb.

Place ribs in a heavy-duty plastic roasting

bag. Place in a dish. Add 1 cup of water.

Close bag loosely, securing with a string.

Invert or turn ribs halfway through cooking

time.

Ham Pre-cooked

12 to 17 min./lb.

Place fat-side-down on a plastic rack in a

dish. Cover with heavy-duty plastic wrap.

Turn over 2 to 3 times during the cooking

time.

(boneless, bone-in,

picnic, canned hams)

Bacon

Arrange slices on a plastic rack or paper

towel lined plate. Cover with microwave-safe

paper towel. Bacon may be layered between

microwave-safe paper towels. Cook until

browned and crisp.

2 slices

4 slices

6 slices

8 slices

45 sec. to 2 min.

1 to 3 min.

Full Power (10)

2 to 4 min.

4 to 6 min.

Frankfurter

Place on a plate or plastic rack. Pierce

skins(s) with a fork or knife. Cover with a

microwave-safe paper towel. Frankfurters

may be placed on buns during the last 10 to

20 seconds of the cooking time.

25 to 40 sec.

30 to 60 sec.

1 min. to

1 min., 30 sec

1 min., 45 sec. to

3 min.

Full Power (10)

Lamb Roast

(Shoulder Roast and Legs)

(Rare 140°F)

1st - 3 min./lb.

2nd - 5 to 8 min./lb.

Place meat on plastic rack in a dish. Cover

with waxed paper. Turn large cuts of meat

over halfway through the cooking time.

(Medium 160°)

1st - 3 min./lb.

2nd - 8 to 10 min./lb.

(Well 170°)

1st - 3 min./lb.

2nd - 10 to 12

min./lb.

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Beef Strips and Tomatoes

Yield: 5 servings

1 (1 lb.) flank steak

1/3 cup soy sauce

1/3 cup dry white wine

1 teaspoon sugar

2 tablespoons cornstarch

1 medium onion, sliced

2 cups sliced fresh mushrooms

1/2 green pepper, sliced

1 pint cherry tomatoes (halved, if desired)

1. Slice steak into thin strips, diagonally across

grain. Place in dish. Combine soy sauce, wine,

and sugar. Pour over meat. Mix lightly to coat

evenly. Marinate for 1 to 2 hours in refrigerator.

2. Stir in cornstarch, onion, mushrooms, and

green pepper.

3. Cook meat mixture, covered, on full power for 5

minutes. Stir halfway through cooking time.

Continue cooking on Cook Level 2 for 13 to 18

minutes, or until meat is cooked and sauce is

thickened. Stir halfway through cooking time.

4. Pierce or halve tomatoes and add. Heat,

covered, on full power for 1 to 2 minutes, or

until tomatoes are heated.

Swiss Steak

Yield: 6 servings

1 (3 lb.) pot roast

Half clove garlic

2 to 3 tablespoons all-purpose flour

1 (14 1/2 oz. to 16 oz.) can tomatoes, cut-up

1 cup chopped carrots

1 cup chopped celery

1/2 cup chopped onion

1/2 teaspoon salt

1. Rub meat with garlic. Pound flour into meat.

2. Place remaining ingredients in 3-quart

casserole. Cook, covered, on Cook Level 2 for

1 to 1 1/2 hours, or until meat is tender. Turn

meat over halfway through cooking time.

Micro-tip: To thicken sauce, mix 1 tablespoon

cornstarch with 1 tablespoon water. Add to

meat juices. Cook on full power for 1 minute, or

until thickened.

1/4 teaspoon pepper

Porcupine Meatballs

Yield: 6 to 8 servings

1 1/2 lbs. ground beef

1 cup cooked rice

1. Combine first 8 ingredients and form into

meatballs, 2-inches in diameter. Arrange on

plastic rack in dish. Cover with waxed paper.

Cook, covered, on full power for 5 to 7 minutes,

or until thoroughly cooked. Drain. Remove

rack and place meatballs in utility dish.

2. Mix together tomato sauce, sugar, oregano,

pepper, and garlic. Pour over meatballs. Cover

with waxed paper. Cook, covered, on full

power for 3 to 5 minutes, or until heated

through and bubbling. Sprinkle with Parmesan

cheese before serving, if desired.

1 egg, beaten

1/2 cup dry bread crumbs

1/2 cup minced onion

2 tablespoons catsup

1/2 teaspoon salt

1/4 teaspoon pepper

1 (15 oz.) can tomato sauce

1 teaspoon sugar

1/2 teaspoon leaf oregano

1/2 teaspoon pepper

1/8 teaspoon instant minced garlic

Grated Parmesan cheese (optional)

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Beef Stroganoff

Yield: 4 servings

1. Combine butter, onion and garlic in dish. Cook,

covered, on full power for 1 to 2 1/2 minutes, or

until onion is tender.

2. Trim excess fat from meat. Cut meat into thin

bite-size strips. Add meat to casserole. Cook,

covered, on full power for 3 minutes. Stir

halfway through cooking time. Continue

cooking, covered, on Cook Level 2 for 7 to 10

minutes, or until meat is cooked.

1 tablespoon butter or margarine

1/3 cup finely chopped onion

1 clove garlic, minced

1 lb. sirloin steak, 1/2-inch thick

1 (10 3/4 oz.) can cream of mushroom soup

1 (4 oz.) can sliced mushrooms, drained

2 tablespoons catsup

1 cup dairy sour cream

3. Stir in soup, mushrooms, and catsup. Heat,

covered, on full power for 45 seconds to 2

minutes, or until heated through.

4. Stir in sour cream. Heat, covered, on full power

for 1 to 2 1/2 minutes, or until sour cream is

heated through.

Micro-tip: May be served over cooked noodles

or rice.

Mexican Pizza

Yield: 1, 14-inch pizza

Crust:

1 (1/4 oz.) pkg. active dry yeast

3/4 cup warm water (105° F to

115° F)

2 1/2 to 3 cups biscuit baking mix

All-purpose flour

1 (4 oz.) can chopped green chilies, drained and

divided

1. For crust: Dissolve yeast in warm water in

medium mixing bowl. Stir in biscuit baking mix

to make soft dough. Add half of chopped

chilies. Turn out onto floured board. Sprinkle

flour over dough and knead until smooth, about

20 times. Let dough rest for 5 minutes.

2. Sprinkle greased, 12-inch glass platter or pizza

plate with cornmeal. Press dough onto platter,

leaving slightly raised edges. Pierce with fork.

Sprinkle with paprika, if desired. Cook on Cook

Level 5 for 9 to 10 1/2 minutes, or until crust is

firm and no longer doughy. Turn quarter-turn

halfway through cooking time.

2 tablespoons cornmeal

Paprika (optional)

Topping:

1 (10 1/2 oz.) can jalapeño bean dip

1/2 lb. ground beef, cooked and drained

1 (8 oz.) can pizza sauce

3. Combine remaining chilies, bean dip, beef,

pizza sauce, chili powder, and hot pepper

sauce in large bowl. Spread over dough.

4. Sprinkle cheeses over top. Arrange green

pepper, tomato, and mushrooms over cheese.

Heat on full power for 6 to 8 minutes, or until

heated through.

2 teaspoons chili powder

1/4 teaspoon hot pepper sauce

1 cup shredded Cheddar cheese

1 cup shredded Monterey Jack cheese

1 small green pepper, diced

1 small tomato, diced

1 (4 oz.) can sliced mushrooms, drained

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Veal Scallopini

Yield: 4 servings

1. Combine onion, mushrooms, and 1 tablespoon

oil in 1-quart casserole. Cook, covered, on full

power for 1 1/2 to 4 minutes, or until union is

tender.

2. Stir in flour, salt, and pepper. Blend in sauce

and water. Cook, covered, on full power for

1 1/2 to 4 minutes, or until thickened and

bubbling.

3. Preheat large browning skillet according to

manufacturer's instructions. Add 1 tablespoon

oil, veal, and garlic. Cook on full power for 1

minute. Turn veal over. Continue cooking on

full power for 2 minutes.

1/2 medium onion, sliced

1 (4 oz.) can mushrooms, drained

2 tablespoons vegetable oil, divided

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/8 teaspoon pepper

1 (8 oz.) can tomato sauce

1/2 cup water

1 lb. veal, thinly sliced, cut into serving pieces

1 clove garlic, minced

4. Pour sauce over browned veal. Cook, covered,

on Cook Level 3 for 3 to 6 minutes, or until veal

is cooked and tender.

Smoky Ham and Bean Bake

Yield: 8 to 10 servings

1. Drain beans, reserving 1/2 cup liquid. Combine

all ingredients in 4-quart casserole, including

reserved bean liquid. Stir well.

2. Cook, covered, on full power for 13 to 18

minutes, or until boiling. Stir. Continue

cooking, covered, on Cook Level 3 for 30

minutes, or until flavors are blended. Stir twice

during cooking time.

1 (16 oz.) can navy beans

1 (16 oz.) can kidney beans

1 (16 oz.) can large lima beans

1 (16 oz.) can Great Northern beans

1 lb. precooked ham, cubed

1 green pepper, chopped

1/2 cup chopped onion

1 1/2 cups catsup

1/2 cup bean liquid or water

1/4 cup brown sugar, firmly packed

1 teaspoon Worcestershire sauce

1/2 teaspoon garlic powder

1/2 teaspoon dry mustard

1/2 teaspoon liquid smoke

1/8 teaspoon hot pepper sauce

Taco Salad

1. Place ground beef in 1 1/2-quart casserole.

Cook on full power for 3 to 4 1/2 minutes, or

until beef is no longer pink. Stir halfway

through cooking time. Drain.

Yield: 4 to 6 servings

1 lb. ground beef

1(8 oz.) can tomato sauce

1/4 cup water

2. Stir in tomato sauce, water, and seasonings.

Cook, covered, on full power for 2 to 4 minutes,

or until simmering.

3. Tear lettuce and place in large serving bowl.

Add tomatoes, cheese, and 2 cups corn chips.

Toss.

1 (1 1/4 oz.) pkg. taco seasoning mix

1 head lettuce

2 tomatoes, cut in wedges

1 cup shredded Cheddar cheese

2 1/2 cups corn or tortilla chips, slightly crushed, if

desired

4. Add beef mixture. Toss again. Top with

remaining corn chips. Serve immediately.

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Oriental Pork

Yield: 4 to 6 servings

1 (1 lb.) pork tenderloin

3 tablespoons soy sauce

1. Trim fat from pork. Cut pork into bite-size

pieces. Combine pork, soy sauce, cornstarch,

and bouillon in dish.

2. Cook, covered, on Cook Level 5 for 7 to 9

minutes, or until pork is thoroughly cooked and

is no longer pink.

3. Add remaining ingredients. Cook, covered, on

full power for 2 to 4 minutes, or until vegetables

are cooked as desired. Stir halfway through

cooking time.

1 tablespoon cornstarch

1 teaspoon instant chicken flavored bouillon

1 (6 oz.) pkg. frozen pea pods

1 (8 oz.) can bamboo shoots, drained

1 (8 oz.) can water chestnuts, drained and sliced

1/2 cup sliced green pepper

1/2 cup sliced green onion

Micro-tip: This dish may be served over rice, if

desired.

Poultry Cooking Guidelines

1. Remove metal clamps from poultry and tie legs

with a string, if desired, before cooking.

2. Small poultry items can be cooked on a plastic

rack in a dish or on a plastic meat tray.

3. Poultry weighing 3 pounds or more will brown

by itself "naturally" in the microwave oven.

4. Seasoned coating mixes and paprika will

improve the color of poultry. Try making a

paste of 1 tablespoon paprika and 2

7. When cooking whole poultry, begin by cooking

breast-side-down. When the poultry is turned

over, cooking can be completed breast-side-up

for a browner finished appearance.

8. Pierce the skin of poultry before placing it in the

microwave oven, to prevent popping.

9. After the poultry has started to brown, the wing

tips, narrow part of the legs, and the high point

of the breast bone can be covered with small

thin strips of foil. This is called "shielding". The

small amount of foil will slow the cooking of

these areas and prevent them from dehydrating

and overcooking.

10. Large poultry items, such as large turkeys, may

need to be turned over several times during

cooking, for more even cooking.

tablespoons of shortening. Rub this paste over

poultry for a reddish-brown color.

5. Do not salt poultry until just before serving,

since salt will dehydrate the surface of poultry,

making it tough. Salt may be added to a sauce,

that covers the poultry, before cooking .

6. Begin cooking chicken pieces skin-side-down.

Turn the pieces over halfway through cooking

time in most recipes.

Item

Total Cooking Time

Cookmatic Power Level

Method

Whole Chicken, Turkey,

Duck, Cornish Hen

(170 °F Dark Meat)

(180°F White Meat)

3½ to 4½ min./lb.

Full Power (10)

Place in heavy-duty roasting bag, in dish. If

desired, use plastic rack in dish. Close the bag

loosely, securing with a string. Turn over

several times during the cooking time. Allow to

stand 10 -15 minutes before carving.

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Sausage- Apple Stuffing

Yield: Stuffing for a 12 to 16 lb. turkey

1 lb. pork sausage

1 cup chopped onion

1 cup chopped celery

1 medium apple, chopped

1/2 cup butter or margarine, melted

1 tablespoon parsley flakes

1 teaspoon poultry seasoning

1 teaspoon ground sage

1. Crumble sausage in 4-quart casserole. Stir in

onion and celery. Cook, covered, on full power

for 3 to 6 minutes, or until sausage is thoroughly

cooked and no longer pink. Stir halfway through

cooking time. Drain.

2. Stir in apple, melted margarine, and seasonings.

When slightly cooled, stir in egg.

3. Gradually stir in bread cubes. Pour chicken broth

over all and toss to moisten. Stuff bird.

Micro-tip:

1/2 teaspoon salt

-Variations: Add 1 to 2 cups chopped, cooked

neck and giblets or 2(6 oz. each) cans sliced

mushrooms, drained.

-To dry the bread in the microwave oven, spread

half of the slices, one or two deep, on plastic rack.

Heat on full power for 30 seconds to 2 minutes, or

until hot. Spread out on paper towels to cool.

Repeat with remaining bread. Allow to stand 30

to 60 minutes.

1/2 teaspoon pepper

1 egg, slightly-beaten

10 cups dry whole wheat or white bread cubes

(about 1, 1 lb. loaf)

3/4 cup chicken broth or chicken flavored bouillon

- To cook dressing separately, add 1/4 to 1/2 cup

more broth. Cook, covered, on full power for 5 to

7 minutes, or until heated through. Let stand,

covered, for 5 to 10 minutes.

Chicken Enchilada Bake

Yield: 4 to 6 servings

1 tablespoon butter or margarine, melted

1/2 cup chopped onion

1 (10 3/4 oz.) can cream of chicken soup

1 cup dairy sour cream

1. Place butter and onion in 1-quart casserole.

Cook, covered, on full power for 1 to 3 minutes, or

until tender. Stir in soup, sour cream, coriander,

and cumin. Mix well. Set aside.

2. Layer one third of tortillas, chicken, chilies, soup

mixture, Cheddar cheese, and Monterey jack

cheese in 3-quart casserole. Repeat layers twice

with remaining ingredients, reserving cheese for

last layer.

3. Cover loosely with heavy-duty plastic wrap. Heat,

covered, on full power for 9 to 12 minutes, or until

heated through. Sprinkle remaining cheese over

top. Cover, and let stand for 5 minutes before

serving.

1/4 teaspoon coriander

1/4 teaspoon cumin

12 tortillas, each cut into bite-size pieces

2 to 3 cups cooked, cubed, chicken

2 (4 oz. each) cans green chilies, chopped,

drained

8 oz. shredded Cheddar cheese (about 2 cups)

8 oz. shredded Monterey Jack cheese (about 2

cups)

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Chicken-Sweet Potato Pie

Yield: 6 servings

1/2 cup chopped onion

1. Combine onion and frozen mixed vegetables in

dish. Cook, covered, on full power for 5 to 7

minutes, or until onion is tender and vegetables

are done. Stir in soup, chicken, mushrooms,

and 1/4 teaspoon salt. Set aside.

2. Combine sweet potatoes, melted butter, egg,

1/4 teaspoon salt, and spices in mixing bowl.

Mash. Line 9-inch pie plate with potato mixture,

building up edges 1/2-inch higher than plate.

3. Spoon chicken mixture into sweet potato crust.

Cover with heavy-duty plastic wrap. Heat,

covered, on full-Power for 5 to 8 1/2 minutes, or

until heated through.

1 (10 oz.) pkg. frozen mixed vegetables

1 (10 3/4 oz.) can cream of mushroom soup

2 cups diced, cooked chicken

1 (4 oz.) can sliced mushrooms, drained

1/4 teaspoon salt

1(18 oz.) can vacuum packed sweet potatoes

2 tablespoons butter or margarine, melted

1 egg

1/4 teaspoon salt

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon allspice

Chicken and Wild Rice Bake

Yield: 6 servings

1 (6 oz.) pkg. quick-cooking long grain and wild

rice mix

1 (10 3/4 oz.) can cream of mushroom soup

1/2 cup milk

1/2 cup diced celery

1. Combine rice mix, seasonings from packet,

soup, milk and celery in 4-quart casserole.

Arrange chicken over top of rice mix.

2. Cook, covered, on full power for 10 to 15

minutes, or until chicken is done and rice is

tender.

1 (3 lb.) fryer, cut up

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Fish and Seafood Cooking Guidelines

1. In most cases, fish should be defrosted, before

cooking, unless otherwise stated in recipe.

2. Cook most fish and seafood, covered, on full

power. The use of coverings decreases

cooking times and helps keep fish moist.

3. Cook fish until it flakes easily with a fork and is

opaque and firm. Always cook fish and

seafood for a minimum amount of time. Allow 5

minutes, covered, standing time to allow for

cooking to be completed.

4. Always cook fish last when preparing an entire

meal, since it doesn't reheat as well as some

foods and can overcook during reheating.

5. Shellfish can be cooked in shell.

Item

Total Cooking Time

Cookmatic Power Level

Full Power (10)

Method

Fish, Fillets

2½ to 5 min./lb.

Arrange in a dish on plastic rack. Brush

with melted butter or lemon, if desired.

Cover with plastic wrap or waxed paper.

Rearrange and turn over halfway through

cooking time. Fish is done when it turns

opaque in color and flakes near the

center of the fillet. Let stand, covered, 5

minutes before serving.

Fish, Steaks

4 to 7 min./lb.

Arrange in dish on plastic rack. Brush

with melted butter or lemon, if desired.

Cover with plastic wrap or waxed paper.

Rearrange and turn over halfway through

cooking time. Fish is done when it turns

opaque in color and flakes near the

center of the steak. Let stand, covered, 5

minutes before serving.

Scallops

3 to 6 min./lb.

5 to 7 min.

Arrange in a single layer in a baking dish.

Cover with vented plastic wrap. Stir and

rearrange halfway through cooking time.

Scallops are done when they are opaque.

Let stand 5 minutes before serving.

Shrimp

Arrange in a single layer in a baking dish.

Cover with vented plastic wrap. Stir and

rearrange halfway through cooking time.

Shrimp are done when they are opaque.

Let stand 5 minutes before serving.

Lobster Tails

Slit or remove the membrane (soft shell)

on the underside of the tail. Arrange in a

baking dish, shell-side down. Brush with

melted butter, if desired. Cover with

plastic wrap. Lobster is done when it is

firm and opaque. Let stand 5 minutes

before serving.

(2 - 8 oz. each)

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Shrimp Newburg

Yield: 4 servings

1. Place butter in 1-quart casserole. Blend in flour

and salt to form smooth paste. Gradually blend

in milk. Cook, covered, on Full power for 1 1/2

to 3 1/2 minutes, or until thickened and bubbling.

Stir 2 to 3 times during cooking time.

2 tablespoons butter or margarine, melted

3 tablespoons all-purpose flour

1/4 teaspoon salt

1 cup milk

1/4 cup heavy cream

1 tablespoon sherry

1 egg yolk

Dash cayenne pepper

1 teaspoon prepared mustard

1 (4 oz.) can sliced mushrooms, drained

Dash garlic salt

2. Stir cream, sherry, egg yolk, pepper, and

mustard into sauce. Blend thoroughly. Fold in

mushrooms, garlic, salt, and shrimp. Heat,

covered, on Full power for 1 1/2 to 3 1/2

minutes, or until heated through. Stir halfway

through cooking time.

Micro-tip: May be served over puff pastry shells.

8 oz. cooked shrimp, cut in bite-size pieces

Shrimp Creole

Yield: 6 to 8 servings

1 cup chopped onion

1 cup chopped celery

3/4 cup chopped green pepper

2 tablespoons all-purpose flour

1 (14 1/2 oz.) can tomatoes

1 teaspoon sugar

5 to 6 drops hot pepper sauce

1 bay leaf

1/4 teaspoon salt

1. Combine onion, celery and green pepper in

1-1/2 quart casserole. Cook, covered, on Full

power for 3 to 5 minutes, or until vegetables are

tender. Stir halfway through cooking time.

2. Sprinkle vegetables with flour. Stir to blend. Mix

in tomatoes. Cook, covered, on Full power for 2

to 4 minutes, or until thickened and bubbling.

Stir halfway through cooking time.

3. Blend in remaining ingredients. Cook, covered,

on Full power for 3 to 5 minutes, or until shrimp

are pink and fully cooked. Stir twice during

cooking time. Remove bay leaf before serving.

Micro-tip: May be served over cooked rice.

1/8 teaspoon pepper

1 lb. shrimp, peeled and cleaned

Fancy Fish for One

Yield: One serving

1. Place all ingredients, except fish and paprika, in

a 9 x 5 x 2-inch loaf dish. Cover loosely with

heavy-duty plastic wrap. Cook, covered, on Full

power for 2 to 4 minutes, or until vegetables are

crisp-tender. Drain and reserve liquid.

2. Arrange fish over top. Pour reserved liquid over

fish. Sprinkle with paprika. Cover loosely with

heavy-duty plastic wrap. Cook, covered, on Full

power for 1 to 3 minutes, or until fish flakes

easily with fork.

1 cup sliced mushrooms

1/2 cup sliced carrots

1/2 cup sliced celery

1 tablespoon lemon juice

1 tablespoon butter or margarine

1/2 teaspoon parsley flakes

1/8 teaspoon Italian seasoning

Salt

Pepper

1/2 lb. orange roughy or any fillets

Paprika

Micro-tip: Garnish with lemon slices and

additional parsley, if desired.

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Springtime Sole

Yield: 4 servings

1 lb. sole fillets

1/4 teaspoon leaf thyme

1 (10 oz.) pkg. frozen asparagus cuts or 3/4 lb. fresh

asparagus cuts, cooked and well-drained

1/2 cup plain yogurt

1. Place fillets in 1 1/2-quart utility dish. Sprinkle

with thyme. Cover loosely with heavy-duty

plastic wrap. Cook, covered, on full power for 1

to 3 minutes, or until fish flakes easily with fork.

Drain.

2. Layer asparagus evenly over fillets.

3. Combine yogurt with dressing mix. Spoon

evenly over asparagus. Heat on full power for

1 1/2 to 2 1/2 minutes, or until sauce is heated

through.

1 teaspoon buttermilk salad dressing mix

Tuna Stroganoff

Yield: 4 servings

1. Combine tuna, soup, and mushrooms in 1 1/2-

quart casserole.

2 (6 1/2 to 7 oz. each) cans tuna, drained

1 (10 3/4 oz.) can cream of mushroom soup

1 (3 or 4 oz.) can sliced mushrooms, with liquid

1/2 cup dairy sour cream

1 tablespoon chopped parsley (optional)

Cooked noodles or rice

2. Heat on full power for 4 to 6 minutes, or until

mixture is heated through and bubbling. Stir

twice during heating time. Stir in sour cream.

Garnish with parsley, if desired. Serve over

noodles or rice, as desired.

Salmon Quiche

Yield: 6 servings

1. Lightly mix salmon, olives, and parsley. Place

in 9-inch baked pie crust. Top with cheese.

2. Combine eggs, light cream, salt and onion

powder in medium bowl. Pour over salmon

mixture. Cook on Cook Level 4 for 10 to 15

minutes, or until knife inserted in center comes

out clean. Turn quarter-turn halfway through

cooking time.

1, 9-inch baked pie crust

2 cups cooked and boned salmon chunks, or

1 (16 oz.) can salmon, drained

1/2 cup sliced ripe olives

1 tablespoon snipped parsley

1 cup shredded Cheddar cheese

3 eggs

3/4 cup light cream or 3/4 cup evaporated milk

1/4 teaspoon salt

1/4 teaspoon onion powder

* Turn quarter-turn halfway through cooking time

(non-turntable models, only).

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Egg Cooking Guidelines

1. Egg recipes, such as casseroles, quiches and

puffy omelets are prepared on Cook Level 4.

2. Plain eggs, such as scrambled and poached,

are cooked on full power.

4. Before poaching eggs, gently pierce or puncture

the yolk membrane to prevent the yolk from

erupting during cooking. Remove eggs while

they are still moist and slightly underdone. Let

them stand, covered, a few minutes to complete

the cooking process.

3. Do not hard-cook eggs or boil eggs in the

shell in a microwave oven. Yolks cook faster

than whites and the rapid heat generated

through microwave cooking expands the air

inside the shell, causing it to burst. Do not

reheat eggs which have been prepared

conventionally or in the microwave oven

unless they are finely chopped or scrambled

before heating. Pressure can build up in

reheated eggs and cause them to burst.

Denver Casserole

Yield: 5 to 6 servings

1 medium tomato, chopped

8 slices bacon, cooked and crumbled

1/4 cup chopped green pepper

1/4 cup chopped pimentos

6 eggs

1. Combine tomato, bacon, green pepper, and

pimentos in 1 1/2-quart casserole. Mix together

eggs, milk, mayonnaise, and salt in medium bowl.

Pour over tomato mixture. Mix well.

2. Cook on Cook Level 4 for 10 to 15 minutes, or

until knife inserted in center comes out clean.*

Stir halfway through cooking time.

1/3 cup milk

1/2 cup mayonnaise or salad dressing

1/4 teaspoon salt

* Turn quarter-turn halfway through cooking time

(non-turntable models, only).

Item

Total Cooking Time

Cookmatic Power Level

Amount of Water

Method

Poached

Eggs

Place water in a glass measure. Cover loosely with

heavy-duty plastic wrap. Cook, covered, on Full

Power for 2 to 3 minutes, or until water boils. Stir

water vigorously after the cooking time.

30 sec. to 1 min., 15 sec.

1 to 2 min.

1 min., 15 sec. to 2½ min

Full Power (10)

1 cup

1 ½ cup

Break egg(s) into 1½ -quart bowl. Be sure to use a

bowl with steep sides, so the water will be deep

enough to cover the eggs.

Pierce the yolk(s) with a toothpick, knife or fork.

Pour boiling water slowly over the egg(s). One

tablespoon of vinegar can be added to the water to

help the egg(s) hold its (their) shape. Cover loosely

with heavy-duty plastic wrap.

Cook, covered, until done as desired. Allow to

stand in the water up to 5 minutes after cooking to

desired doneness, if necessary. Remove the eggs

with a slotted spoon. Season with salt and pepper,

if desired.

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Wheat Crusted Quiche

Yield: 6 servings

3/4 cup wheat germ

3/4 cup all-purpose flour

1/4 teaspoon salt

1/3 cup shortening

1. Combine wheat germ, flour, and salt in small

bowl. Cut in shortening. Stir in water. Press

dough firmly against bottom and sides of 9-inch

pie plate. Pierce bottom and sides with fork.

Cook on Full power for 45 seconds to 2

minutes, or until cooked but still slightly moist.

2. Sprinkle bacon, cheese, and onion on crust.

3. Beat together eggs, evaporated milk, and

seasonings until well-blended. Pour into shell.

Cook on Cook Level 4 for 10 to 14 minutes, or

until knife inserted in center comes out clean.*

3 to 4 tablespoons cold water

9 to 10 slices (1/2 lb.) bacon, cooked and crumbled

3/4 cup shredded Swiss cheese

1/4 cup minced onion

4 eggs

1 cup evaporated milk

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

* Turn quarter-turn halfway through cooking time

(non-turntable models, only).

Pasta and Rice Cooking Guidelines

1. Use hot tap water. It will boil faster than cold.

2. The amount of oil in the water, is important

when cooking pasta and rice, as it helps to

keep the water from boiling over.

3. Cook pasta and rice in a covered dish, for faster

cooking. Glass lids or heavy-duty plastic wrap

are the best coverings to use since they are the

most water-vapor-proof.

4. Use a large enough dish so water completely

covers pasta and rice.

5. Pasta can be reheated quickly in the microwave

oven. Pasta should be reheated on Full power

in a covered casserole. For a large quantity,

add 1 to 2 tablespoons liquid before reheating.

Stir once or twice during reheating.

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Vegetable

Oil

Salt

(Optional)

Total

Cooking Time

Item

Hot Water

Power Level

Method

Rice, Long

2 cups

1 tsp.

½ tsp.

15 to 24 min.

Full Power

Place water, oil, and salt in

Grain, (1 cup)

Yield: 3 cups

(10) for first 3-quart casserole. Heat,

3½ - 7½ min., covered on Full Power for 3 to 6

Level 3 for

minutes, or until water boils.

last 12 to 17 Add rice. Cook, covered, on Full

minutes.

Power for 45 seconds to 1½

minutes, or until boiling.

Continue cooking, covered, on

Cook Level 3 for 12 to 17 min.,

or until rice is tender.

Egg Noodles, 2

cups

4 cups

6 cups

2 tbsp.

1 tsp.

10½ to 21 min.

Full Power

Place hot water and salt in

(10) for first 3-quart casserole. Heat on Full

5½ - 12½ Power 5 to 11 minutes or until

min., Level 3 boiling. Stir in pasta and oil.

for last 5 to 8 Cook, covered, on Full Power for

minutes.

45 seconds to 2 minutes.

Reduce to Cook Level 3 and

cook for 5 to 8 minutes. Pasta

is done when it is tender. Allow

to stand 5 minutes, covered, to

finish cooking. Drain and rinse

with hot tap water.

Macaroni, 2 cups

2 tbsp.

1 tsp.

10½ to 21 min.

Full Power

Place hot water and salt in

(10) for first 3-quart casserole. Heat on Full

5½ - 12½ Power 5 to 11 minutes or until

min., Level 3 boiling. Stir in pasta and oil.

for last 5 to 8 Cook, covered, on Full Power for

minutes.

1½ - 3½ minutes. Reduce to

Cook Level 4 and cook for 5 to 8

minutes. Pasta is done when

tender. Allow to stand 5

minutes, covered, to finish

cooking. Drain and rinse with

hot tap water.

Spaghetti,

2 tbsp.

1 tsp.

17 to 29 min.

Full Power

Place hot water and salt in

Fettuccini, 8 oz.

(10) for first 4-quart casserole. Heat on Full

12 - 22 min., Power for 10 to 18 minutes or

Level 3 for

last 5 to 7

minutes.

until boiling. Stir in pasta and

oil. Cook, covered, on Full

Power for 2 to 4 minutes.

Reduce to Cook Level 3 and

cook for 5 to 7 minutes. Pasta

is done when it is tender. Allow

to stand 5 minutes, covered, to

finish cooking. Drain and rinse

with hot tap water.

NOTE: To cook microwave convenience rice and pasta, follow package instructions and shorten cooking time.

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Macaroni and Cheese

Yield: 4 to 6 servings

1. Place flour in 1 1/2-quart casserole. Gradually

blend in 2 cups milk, mixing well. Stir in

macaroni, butter and pepper. Cook, covered,

on full power for 3 to 5 minutes, or until boiling.

Continue cooking, covered, on Cook Level 3 for

7 to 9 minutes, or until macaroni is tender. Stir

2 to 3 times during cooking time.

2. Stir in cheese and 1/4 cup milk. Cook on full

power for 30 seconds to 1 minute, or until

cheese is melted. Stir halfway through cooking

time.

2 tablespoons all-purpose flour

2 cups milk

1 1/4 cups uncooked macaroni

2 tablespoons butter or margarine

1/4 teaspoon pepper

1 1/2 cups shredded American process cheese

1/4 cup milk

Micro-tip: For creamier macaroni, blend

additional 1/4 to 1/2 cup milk into macaroni at

end of cooking time.

All-At-Once-Spaghetti

Yield: 6 servings

1 lb. ground beef

1 cup chopped onion

1/2 teaspoon salt

1/4 teaspoon pepper

2 (8 oz. each) cans tomato sauce

1 1/2 cups water

1/2 teaspoon ground oregano

1/2 teaspoon basil

1/4 lb. uncooked spaghetti, broken in half

Grated Parmesan cheese

1. Place ground beef and onion in dish. Cook,

covered, on full power for 3 to 5 minutes, or

until beef is no longer pink and onion is tender.

Stir halfway through cooking time. Drain.

2. Add salt, pepper, tomato sauce, water,

oregano, basil and spaghetti. Cook, covered,

on full power for 4 to 6 minutes, or until boiling.

Continue cooking, covered, on Cook Level 3 for

14 to 16 minutes, or until spaghetti is tender.

Stir twice during cooking time. Sprinkle with

Parmesan cheese, as desired.

Fettuccini Alfredo

Yield: 4 (1 cup) servings

1/2 lb. fettuccini cooked and drained

1 cup light cream (half and half)

1/2 cup dairy sour cream

1/4 cup butter or margarine

1/4 cup chopped green onions

1/8 teaspoon garlic powder

1/2 cup grated Parmesan cheese

1. Place hot, cooked fettuccini in dish

2. Stir in light cream, sour cream, butter, green

onion, and garlic powder. Heat on Full power

for 3 to 5 minutes, or until heated through.

3. Stir in Parmesan cheese. Serve immediately.

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Cereal Cooking Guidelines

1. Cereals can be simply prepared in the

microwave oven in individual serving bowls.

2. Large cereal bowls or casserole dishes are

best-suited for cooking cereals in the

microwave oven. With large bowls, there is less

chance for cereal to spill over into the

microwave oven cavity. Stirring during the

cooking time will help to prevent boil overs and

lumping.

3. Use hot tap water, since it will boil faster than

cold.

4. Let each cereal stand, covered, for about 5

minutes before serving, if necessary, for all

water to be absorbed. Stir before serving.

Granola

Yield: 5 cups

3 cups quick-cooking or old fashioned rolled oats

1/3 cup wheat germ

1/3 cup shredded coconut

1/3 cup sliced almonds

1/3 cup all-bran cereal

1/3 cup brown sugar, firmly packed

1 teaspoon cinnamon

1/3 cup butter or margarine, melted

1/4 cup honey

1. Place rolled oats in 8-inch square dish. Heat on

Full power for 30 seconds to 1 1/2 minutes, or

until warmed. Stir twice during heating time.

2. Add remaining ingredients to rolled oats. Stir

ingredients together, until mixture is well-

coated. Heat on Full power for 3 to 6 minutes,

or until well-heated. Stir twice during heating

time. Press mixture firmly against bottom of

dish. Allow to cool. Break apart. Store in

tightly covered container in refrigerator.

1 teaspoon vanilla

Micro-tip: May be served with milk.

Salt

(Optional)

Amount

Cereal

Item

Dish Size

Hot Water

Method

Grits

(Instant)

1 serving)

1-cup glass

measure

½ cup

0.8 oz. pkg. Place water in glass measure. Cook on Full

Power for 30 seconds to 1½ minutes, or until

water boils. Stir in instant grits.

Cream of Wheat

(5 servings)

2-quart

casserole

3½ cups

3¼ cups

½ teaspoon

¾ cup

Place water and salt in casserole. Cook,

covered, on Full Power for 5 to 8 minutes, or

until water boils. Stir in cereal. Cook on Full

Power for 30 seconds to 1½ minutes, or until

boiling. Continue cooking on Cook Level 3 for 2

to 3 minutes, until cereal is cooked as desired.

Stir occasionally during cooking time.

Hot Malted Wheat

Cereal

(Quick-Cooking)

(4 servings)

2-quart

casserole

½ teaspoon

2/3 cup

Place water and salt in casserole. Cook, covered

on Full Power for 5 to 8 minutes, or until water

boils. Stir in cereal. Cook on Full Power for 30

seconds to 1½ minutes, or until boiling.

Continue cooking on Cook Level 3 for 1 to 2

minutes, until cereal is cooked as desired. Stir

occasionally during cooking time.

Oatmeal

(Quick-Cooking

(4 to 6 servings)

2-quart

casserole

3 cups

4 cups

¾ teaspoon

½ teaspoon

1½ cups

2 cups

Place water and salt in casserole. Cook,

covered, on Full Power for 5 to 8 minutes, or

until water boils. Stir in cereal. Cook on Full

Power for 30 seconds to 1½ minutes, or until

cooked as desired. Stir as needed to prevent boil

over.

Oatmeal

(Old-Fashioned)

(4 to 6 servings)

3-quart

casserole

Place water and salt in casserole. Cook,

covered, on Full Power for 6 to 9 minutes, or

until water boils. Stir in cereal. Cook on Full

Power for 1 to 3 minutes, or until boiling.

Continue cooking on Cook Level 3 for 3½ to 4½

minutes until cooked as desired. Stir as needed

to prevent boil over.

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Vegetable Cooking Guidelines

3. There is no need to defrost frozen vegetables

before cooking.

4. Always keep vegetables covered to hold steam

in after cooking.

1. Add frozen vegetables to casserole. Cook,

covered, on full power according to the time

recommended on the chart, or until cooked as

desired.

5. With vegetables frozen in a solid brick, stir to

break apart halfway through cooking time.

6. To cook vegetables in microwave convenience

packaging, follow package instructions.

2. When cooking vegetables frozen in plastic

cooking pouch, make one or two 1-inch slits on

the top of the pouch to allow for steam to

escape. Place pouch in casserole.

Cooking Time on Full

Power for 1 lb. Vegetables

Fresh Vegetables

Method

Asparagus

Eggplant

Mushrooms

Spinach

3 to 5 min.

4 to 6 min.

Place vegetables and 2 to 4 tablespoons water or butter

in a casserole. Use more water or butter for large

amounts of vegetables, as desired, and for fibrous

vegetables, such as green beans and broccoli. Pierce

whole vegetables with skins, such as potatoes and

acorn squash.

Broccoli

Brussel Sprouts

Cabbage

Corn-on-the-Cob*

Green Beans

Okra

Carrots

Pea Pods

Cauliflower

Zucchini

Cook, covered, on Full Power according to the time

recommended on the chart. Stir or rearrange

vegetables halfway through the cooking time, if

necessary. Keep the vegetables covered until ready to

serve.

Acorn Squash

Artichokes

Baked Potatoes**

Beets

Potatoes

Parsnips

Rutabagas

Sweet Potatoes**

Turnips

4 to 6 min.

Boiled New Potatoes

MICRO TIPS:

*Cook in a covered utility dish or wrapped individually in

waxed paper.

**Pierce and arrange on microwave-safe paper towels.

Harvard Beets

Yield: 3 to 4 servings

1 tablespoon sugar

1 teaspoon cornstarch

1/8 teaspoon salt

1. Combine sugar, cornstarch, salt, orange juice,

and 1/4 cup beet liquid in 1-quart casserole.

Cook, covered, on Full power for 2 to 4

minutes, or until thickened. Stir halfway

through cooking time.

2 tablespoons orange juice

1 (16 oz.) can small whole or sliced beets, drained

(reserve 1/4 cup liquid)

2. Add beets. Stir lightly to coat. Heat covered,

on Full power for 1 to 3 minutes, or until heated

through.

Lemon-Buttered Broccoli

Yield: 6 to 8 servings

1. Place broccoli in dish. Cook, covered, on Full

power for 6 to 9 minutes, or until tender. Stir to

break apart halfway through cooking time.

Drain. Set aside.

2. Place butter in 1-cup glass measure. Heat on

Full power for 15 to 45 seconds, or until melted.

Add remaining ingredients, stirring well to blend.

Drizzle over broccoli.

2 (10 oz. each) pkgs. frozen broccoli spears

3 tablespoons butter or margarine

1 tablespoon lemon juice

1/4 teaspoon leaf oregano, crushed

1/4 teaspoon salt

1/8 teaspoon garlic powder

Dash pepper

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Potatoes au Gratin

1. Pierce potatoes and arrange on microwave-

safe paper towel in oven. Cook on Full power

for 8 to 12 minutes, or until done. Turn

potatoes over halfway through cooking time.

Set aside to cool.

2. Place butter in dish. Heat on Full power for 30

seconds to 1 minute, or until melted.

3. Sift in flour, chives, salt, dry mustard, and

pepper. Gradually stir in milk. Cook, covered,

on Full power for 3 to 6 minutes, or until

thickened. Stir occasionally during cooking

time.

Yield: 4 to 6 servings

4 medium potatoes

1/4 cup butter or margarine

1/4 cup all-purpose flour

2 teaspoons snipped chives

1 teaspoon salt

1/2 teaspoon dry mustard

1/8 teaspoon pepper

1 3/4 cups milk

1 cup shredded Cheddar cheese

4. Stir in cheese. Slice potatoes and add to

sauce. Heat, covered, on Full power for 1 1/2

to 3 1/2 minutes, or until cheese is melted and

potatoes are heated through.

Cheese-Scalloped Carrots

Yield: 6 to 8 servings

4 cups sliced carrots

1 tablespoon water

1/4 cup minced onion

1. Combine carrots and water in 1 1/2-quart

casserole. Cook, covered, on Full power for 5

to 8 minutes, or until tender-crisp. Drain and

remove carrots. Set aside.

2. Place onion and butter in 1 1/2-quart casserole.

Cook, covered, on Full power for 30 seconds to

2 minutes, or until tender.

3. Blend in flour, mustard, salt and pepper. Slowly

stir in milk. Cook, covered, on Full power for

1 1/2 to 3 1/2 minutes, or until thickened. Stir

several times during cooking time. Stir in

cheese until melted.

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

1/4 teaspoon dry mustard

1/4 teaspoon celery salt

Dash pepper

1 cup milk

1/4 lb. shredded Cheddar cheese

1/2 cup butter flavored cracker crumbs

4. Mix in carrots. Top with cracker crumbs. Heat

on Full power for 2 to 4 minutes, or until heated

through.

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Party Potatoes

Yield: 8 servings

8 to 10 medium potatoes, peeled and cut into

eighths

1. Place potatoes and water in 3-quart casserole.

Cook, covered, on Full power for 12 to 17

minutes, or until potatoes are tender. Stir

halfway through cooking time. Drain.

1/2 cup water

1 (8 oz.) pkg. cream cheese

1 (8 oz.) carton French onion dip

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 teaspoon garlic salt (optional)

Butter or margarine

2. Beat together cream cheese, onion dip, salt,

pepper, and garlic salt in large mixing bowl, until

well-blended. Add hot potatoes, one at a time,

beating until light and fluffy.

3. Spoon potatoes into 3-quart casserole. Dot

with butter, as desired. Heat, covered, on Full

power for 4 to 6 minutes, or until heated

through. Sprinkle with paprika, as desired,

before serving.

Paprika

Harvest Vegetable Platter

Yield: 6 to 8 servings

1 bunch fresh broccoli

1. Cut broccoli into pieces 2 1/2-inches long.

Break cauliflower into bite-size pieces.

1/2 medium head cauliflower

1 medium zucchini

1 to 2 medium summer squash

1 to 2 medium tomatoes

1/4 cup butter or margarine, melted

1/2 teaspoon garlic salt

Alternate pieces of broccoli and cauliflower

around outside edge of 12-inch platter.

2. Cut zucchini and summer squash into 1/4-inch

slices. Arrange in mound in center of platter.

Cover loosely with heavy-duty plastic wrap.

Cook, covered, on Full power for 5 to 7

minutes, or until vegetables are crisp-tender.

3. Cut tomatoes into wedges. Arrange over other

vegetables. Drizzle melted butter over

1/2 teaspoon Italian seasoning

Grated Parmesan cheese

vegetables. Sprinkle with garlic salt, Italian

seasoning, and Parmesan cheese. Heat on

Full power for 30 seconds to 1 1/2 minutes, or

until tomatoes are warmed.

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Sauces, Jams and Relishes Cooking Guidelines

1. Use the size container recommended in recipes

to avoid boil-overs.

2. Sauces can be cooked directly in glass

measures, for convenience. A glass measure

should not be more than half-filled to avoid boil-

overs.

4. Stir sauces during cooking, as recommended in

recipe. Stirring prevents lumping. Less stirring

is required in microwave cooking of sauces than

in conventional cooking.

5. When adding an ingredient such as pectin to a

hot mixture, stir it in gradually.

6. The jellying point of jam or jelly is reached when

a cool metal spoon, inserted into the hot

mixture, is tilted and the syrup divides into two

distinct drops that run together and sheet from

edge of spoon.

7. Jams, jellies, or preserves should be poured

into sterilized jars and sealed with paraffin and

stored in refrigerator.

3. Cover sauces, jams, or relishes as

recommended in the recipes. Use a glass lid or

heavy-duty plastic wrap. Remove these

coverings away from self to avoid steam burns.

Keep hot pads near. Sugar mixtures can

become hot during cooking.

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

½ teaspoon salt

1 cup milk

1. Place butter in 1-quart casserole. Heat on Full Power for

15 to 45 seconds, or until melted.

2. Stir in flour and salt. Blend to smooth paste. Blend in

milk gradually, stiring constantly.

White Sauce

and Variations

(original recipe)

Yield: 1 cup

3. Cook, covered, on Full Power for 1½ to 3½ minutes, or

until thickened. Stir 3 to 4 times during cooking time.

MICRO-TIP: This recipe makes a medium sauce.

Variations:

1 tablespoon butter or margarine

1 tablespoon all-purpose flour

Decrease these amounts of butter and flour from original

recipe.

Thin White Sauce

Thick White Sauce

Cheese Sauce

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

Add these additional amounts to butter and flour in original

recipe.

¾ cup shredded sharp Cheddar cheese

Dash cayenne pepper

Stir cheese into cooked sauce in original recipe, until

cheese is melted. Stir in cayenne pepper.

½ teaspoon dill weed

Add to flour in original recipe.

Dill Sauce

1½ to 2 tablespoons prepared mustard

Add to cooked sauce in original recipe.

Mustard Sauce

Newberg Sauce

1 egg yolk

Add cooked sauce from original recipe gradually to egg

yolk. Stir in cream, sherry, and cayenne pepper. Return to

casserole. Heat, covered, on Full Power for 30 seconds to

2 minutes or until heated through.

1/4 cup heavy cream

1 tablespoon dry sherry

Dash cayenne pepper

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Hollandaise Sauce

Yield: 1/2 cup

1/3 cup butter or margarine

1 to 2 tablespoons lemon juice

2 egg yolks

1. Place butter in 1-quart casserole. Heat on Full

Power for 15 to 45 seconds, or until melted.

2. Stir in remaining ingredients. Beat with spoon

or wire whisk until well-mixed.

3. Cook, covered, on Full power for 30 to 60

seconds, or until thickened. Stir halfway

through cooking time.

1/4 teaspoon salt

1/4 teaspoon dry mustard

Dash hot pepper sauce

Applesauce

Yield: 3 to 4 cups

6 cups pared, cored, and quartered

cooking apples

2 to 3 cinnamon sticks

1/4 to 1/2 cup sugar

1. Combine apples and cinnamon sticks in 1 1/2-

quart casserole.

2. Cook, covered, on Full power for 5 to 8

minutes, or until apples are tender. Stir halfway

through cooking time. Remove cinnamon

sticks. Mash or put through sieve, if desired.

Stir in sugar.

Quick and Easy Grape Jelly

Yield: 5 cups

3 cups unsweetened grape juice

1 (1 3/4 oz.) box powdered fruit pectin

3 1/2 cups sugar

1. Combine grape juice and pectin in 5-quart

casserole. Cook, covered, on Full power for 6

to 10 minutes, or until boiling. Stir 2 to 3 times

during cooking time.

2. Stir sugar into grape mixture. Cook on Full

power for 6 to 9 minutes, or until mixture has

boiled hard for 1 minute. Stir 2 to 3 times

during cooking time. Pour into jars. Seal with

paraffin and refrigerate.

Spiced Pears

Yield: 1 1/2 quarts

2 cups boiling water

2/3 cup white vinegar

2 cups sugar

2 to 3 (2-inch) cinnamon sticks

2 (29 oz. each) cans Bartlett pears, drained

1. Combine water, vinegar, sugar, and cinnamon

sticks in 3-quart casserole. Cook, covered, on

Full power for 4 to 7 minutes, or until mixture

boils and sugar is dissolved. Stir halfway

through cooking time.

2. Add pears. Heat, covered, on Full power for 1

to 3 minutes, or until warmed. Pack into jars.

Add one stick cinnamon to each jar. Pour syrup

over pears. Refrigerate for 1 week before

using.

Micro-tip: Add red or green food coloring to

syrup before pouring over fruit, if desired.

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Bread Cooking Guidelines

4. Quick breads are usually fully cooked when

toothpick inserted in the center comes out

clean. Some breads will look slightly moist

when first removed from microwave oven. Look

through bottom of glass dish to see if bread is

fully cooked. Breads should stand 3 to 5

minutes after cooking.

5. When reheating baked breads, heat only for a

few seconds. Reheat only as much bread as

needed for each meal. Wrap bread in a

microwave-safe paper towel or napkin when

reheating to capture steam and help keep

bread moist.

1. Muffins, coffee cakes, quick breads, and yeast

breads are generally baked on Cook Level 7.

2. Breads will not brown in a microwave oven as

they do in a conventional oven. For color, use

toppings or ingredients which supply color.

Some examples include rye flour, whole wheat

flour, brown sugar, or dark spices, such as

cinnamon. In some recipes, there may seem to

be extra topping ingredients left over. Use all

ingredients, since the bread will expand during

cooking.

3. When cooking muffins, use 6 oz. glass custard

cups or 6-cupcake capacity plastic tray. Line

custard cups or plastic tray compartments with

paper liners. Fill liners with 2 tablespoons of

batter to avoid having the muffins rise over the

edges. Arrange custard cups in a circle, rather

than in rows. Remove muffins from custard

cups or plastic tray immediately, to avoid soggy

"bottoms".

Turn foods quarter-turn halfway through

cooking time (non-turntable models, only).

Item

Cooking Time

Cookmatic Power Level

Method

Muffins

(6)

1½ to 2½ min.

Prepare according to recipe or package directions.

Place 2 tablespoons of batter into each plastic muffin

cup lined with paper liners. Muffins are done when

tops spring back when lightly pressed. Remove

muffins from tray and place on cooling rack

immediately.

Coffee Cake

9" round from scratch

7 to 11 min.

3 to 5 min.

Prepare according to recipe or package directions.

Coffee cake is done when toothpick inserted in center

comes out clean.

Corn Bread

9" round

Prepare according to recipe or package directions.

Top may look glossy but will finish cooking after five

minutes standing time.

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Cranberry Muffins

Yield: About 2 dozen muffins

Topping:

1 teaspoon grated orange peel

1/4 cup sugar

2 teaspoons cinnamon

1/4 cup chopped nuts

Muffins:

2 cups all-purpose flour

1/2 cup sugar

1 tablespoon baking powder

1 cup milk

1/4 cup vegetable oil

1 egg, beaten

1 cup coarsely chopped cranberries

1/2 cup chopped nuts

2 teaspoons grated orange peel

1. For topping: Combine orange peel, sugar,

cinnamon, and chopped nuts in small bowl. Set

aside.

2. For muffins: Combine flour, sugar, and baking

powder in large mixing bowl. Combine milk, oil

and egg. Add to combined dry ingredients. Mix

until just blended. Fold in cranberries, nuts and

orange peel.

3. Spoon 2 tablespoons of batter into each cup in

plastic muffin tray (or 6, 6 oz. glass custard

cups) lined with paper liners. Arrange 6 muffins

in circle, in oven, if using custard cups.

4. Cook half-dozen on Cook Level 7 for 1 1/2 to

2 1/2 minutes, or until tops spring back when

lightly pressed with finger. Sprinkle with 1

teaspoon topping over muffins halfway through

cooking time. Remove muffins from tray or

custard cups and place on cooling rack

immediately. Repeat with remaining muffins.

Blueberry-Sour Cream Coffee Cake

Yield: 1, 9-inch round or 8-inch square, cake

Topping:

1/2 cup all-purpose flour

1/2 cup sugar

1 1/2 teaspoons cinnamon

3 tablespoons butter or margarine, softened

1/2 cup chopped nuts

Cake:

1/2 cup sugar

1/2 cup butter or margarine

1 egg

1/2 cup dairy sour cream

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 cup blueberries, fresh or frozen, thawed

1. For topping: Combine flour, sugar and

cinnamon in small bowl. Cut in butter or

margarine until crumbly. Stir in nuts. Set aside.

2. For cake: Cream sugar and butter in large

mixing bowl. Beat in egg and sour cream, until

smooth.

3. Combine flour, baking powder and baking soda

in small bowl. Add to creamed mixture, beating

until well-blended. Gently stir in blueberries.

4. Pour half of batter into greased 9 x 2-inch round

or 8 x 8 x 2-inch dish. Cook on Cook Level 7

for 7 to 11 minutes, or until toothpick inserted in

center comes out clean.* Sprinkle remaining

topping evenly over batter halfway through

cooking time.

* Turn quarter-turn halfway through cooking time

(non-turntable models, only).

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Caramel Pecan Sweet Rolls

Yield: 3 batches of about 1 dozen rolls each

2 cups warm water

2 (1/4 oz. each) pkgs. active dry yeast

1/3 cup sugar

1 tablespoon salt

1/3 cup vegetable oil

2 eggs, beaten

1. Place water in 1-quart mixing bowl. Heat on

Full power for 30 seconds to 1 minute, or until

temperature of 105° F to 115° F is reached.

Dissolve yeast in water. Stir in sugar and salt.

2. Blend in oil and eggs. Mix in flour, 2 cups at a

time. Scrape dough from sides of bowl to

center. Cover. Let stand for 20 minutes.

Knead dough until smooth and elastic, or about

5 minutes.

3. Turn dough out onto lightly floured board.

Divide dough into thirds. Roll each third into 5 x

12-inch rectangle,1/4-inch thick. Spread each

with butter, as desired. Sprinkle each with

mixture of sugar and cinnamon. Sprinkle

raisins on each, if desired. Roll each starting

with narrow sides. Cut each roll into dozen 3/4-

inch slices.

6 to 6 1/2 cups all-purpose flour

Butter or margarine, softened

1/2 cup sugar

1 tablespoon cinnamon

1/3 cup raisins (optional)

3/4 cup butter or margarine, divided

3/4 cup brown sugar, firmly packed, divided

3/4 cup pecan pieces, divided

4. Place 1/4 cup butter in 9 x 2-inch round dish.

Heat on Full power for 15 to 30 seconds, or

until melted. Stir in 1/4 cup brown sugar and

1/4 cup pecans. Place dozen rolls in dish.

Repeat with remaining two dozen rolls.

5. Let each dish of rolls rise and cook separately.

Place 2 cups of water in 2-cup glass measure in

rear corner of oven cavity. Let rise on Cook

Level 1 for 5 to 7 minutes. Let stand for 10

minutes, or until doubled.

6. Cook, on Cook Level 5 for 4 1/2 to 6 minutes, or

until top springs back when lightly pressed with

finger. Invert on serving platter. Repeat with

remaining rolls.

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Baked Goods and Desserts Cooking Guidelines

6. Cakes and bars are baked on Cook Level 5 or

Cook Level 7.

1. Circular and tube dishes provide best cooking

results. Arrange cupcakes in a circle, if baking

them in custard cups or use circular-shaped

cupcake trays.

2. A tube dish can be created by placing a 2 to 3-

inch diameter drinking glass in a 3 to 4-quart

casserole. Pour the cake batter around the

glass.

3. If desired, to turn layer cake out of dish and

onto a serving platter, grease the dish and line

the bottom with waxed paper before baking.

This will allow easy removal of the cake. Do not

use flour when greasing a dish since it will tend

to lump in bottom of dish. Avoid using spray-on

vegetable coating, as it makes cakes sticky.

4. When cooking microwave oven cakes,

decrease the amount of batter slightly. Dishes

should be about half-filled with batter. Excess

batter can be used for baking cupcakes.

5. Cook cake layers separately, one at a time.

The same dish may be used, if desired. Use a

fresh piece of waxed paper when cooking the

second layer.

7. Cakes and bars are done when tops spring

back when lightly pressed with a finger. Cakes

may appear slightly moist after cooking.

"Moisture" is not "raw" batter. This moisture will

disappear when cake stands for 3 to 5 minutes

after cooking. Remember this "carry-over

cooking" time.

8. Due to the short amount of cooking time,

microwave oven cooked cakes and bars will not

brown. When using frosting or toppings, the

lack of browning is not noticed. Confectioners'

sugar, a mixture of cinnamon and sugar, nuts or

coconut may be sprinkled over top of cake.

Sauces, fruit toppings, and fresh or frozen fruit

may be served over cake. Even pudding can

be used as a topping for cake.

Item

Cooking Time

Cookmatic Power Level

Method

Cake Layer

8" round

7 to 9 min.

Microwave one layer at a time.* Cake is done when top springs

back when touched lightly. Top may still appear moist but not

raw. Let stand for 5 minutes. Invert on a cooling rack. Cool

completely.

Cupcakes

2 to 3 min.

12 to 15 min.

4½ - 6 min.

1 to 3 min.

Prepare according to recipe or package directions. Place 2

tablespoons of batter into each cup of plastic cupcake tray lined

with paper liners.* Cupcakes are done when top springs back

when lightly pressed. Remove from tray and place on cooling

rack immediately.

Bundt Cake

Prepare according to recipe or package directions. Place in

greased bundt pan.* Cake is done when top springs back when

touched lightly. Top may still appear moist, but not raw. Let

stand 5 minutes. Invert on cooling rack. Cool completely.

Brownies

8" square

Prepare according to recipe or package directions.* Brownies are

done when top springs back when touched lightly. Top may still

appear moist but not raw. Let stand until cool.

Single Pie Crust

9" round

Full Power (10)

Prepare according to recipe or use thawed ready-made pie crust.

Cover with microwave-safe paper towel.* Pie crust is done when

dough is no longer moist. Cool. Fill with desired filling.

NOTE: To bake microwave convenience cakes, bars, desserts, etc., follow package instructions and decrease cooking time.

* Turn quarter-turn halfway through cooking time (non-turntable models, only).

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Cherry Cheesecake

Yield: 12 to 15 servings

1/2 cup butter or margarine

2 cups graham cracker crumbs

1/2 cup sugar

1/2 teaspoon cinnamon

3 (8 oz. each) pkgs. cream cheese, softened

5 eggs

1. Place butter in 3-quart utility dish. Heat on Full

power for 30 seconds to 1 1/2 minutes, or until

melted.

2. Blend in crumbs, sugar, and cinnamon. Press

mixture firmly against bottom and sides of dish.

Cook on Full power for 30 seconds to 1 1/2

minutes, or until firm. Turn half-turn halfway

through cooking time.*

1 cup sugar

3. Beat cream cheese until smooth. Beat in eggs,

one at a time. Mix in sugar and vanilla, until

smooth and creamy. Pour over crust. Cook on

Cook Level 4 for 20 to 30 minutes, or until knife

inserted in center comes out clean.*

1/2 teaspoon vanilla

2 1/2 cups dairy sour cream

1/3 cup sugar

1 1/2 teaspoons vanilla

1 (21 oz.) can cherry pie filling*

4. Combine sour cream, sugar, and vanilla. Blend

well. Pour mixture over cheesecake. Chill.

Top with cherry pie filling.

Micro-tip: cherry pie filling may be substituted

with glazed fresh fruit or other fruit pie fillings,

such as strawberry or blueberry.

Chocolate Malt Cake

Yield: 1, 9-inch 2-layer cake

Cake:

1. For cake: Line bottoms of 2, 9 x 2-inch round

dishes with waxed paper.

1 cup sugar

1/2 cup butter or margarine

1 cup vegetable oil

2. Cream together sugar and butter in large mixing

bowl, until fluffy. Gradually blend in oil.

3. Add eggs, one at a time. Beat well after each

addition. Blend in vanilla.

3 eggs

1 teaspoon vanilla

4. Mix together flour, malted milk powder, and

baking powder in medium mixing bowl. Add dry

ingredients alternately with milk. Beat well after

each addition.

5. Pour one-half of batter into dish. Cook on Cook

Level 5 for 6 1/2 to 8 1/2 minutes, or until top

springs back when lightly pressed with finger.*

Let stand 5 minutes. Invert on cooling rack.

Cool completely. Repeat with remaining layer.

6. For frosting: Combine all frosting ingredients in

large mixing bowl. Mix until well-blended. Fill

and frost cooled cake.

2 cups all-purpose flour

1 1/2 cup chocolate flavored malted milk powder

1 tablespoon baking powder

1 1/4 cups milk

Frosting:

1 (12 oz.) carton frozen non-dairy whipped topping,

thawed

1/2 cup chocolate flavored malted milk powder

1/4 cup cocoa

* Turn quarter-turn halfway through cooking time

(non-turntable models, only).

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Lemon Bars

Yield: 1 dozen bars

1/2 cup butter or margarine

1 1/2 cups all-purpose flour

1/4 cup confectioners' sugar

1 cup sugar

1. Place butter in 8 x 8 x 2-inch baking dish. Heat

on full power for 30 seconds to 1 1/2 minutes,

or until melted. Blend together melted butter,

1 1/2 cups flour and 1/4 cup confectioners'

sugar.

2. Cook on full power for 45 seconds to 1 1/2

minutes, or until crumbly. Stir 2 to 3 times

during cooking time. Press mixture firmly

against bottom of dish. Cook on full power for 1

to 2 minutes, or until slightly firm.

2 eggs

3 tablespoons lemon juice

2 tablespoons all-purpose flour

1 teaspoon grated lemon peel

3 to 4 tablespoons confectioners' sugar

3. Beat together sugar, eggs, lemon juice, 2

tablespoons flour, and grated lemon peel. Pour

over hot crust. Cook on Cook Level 4 for 8 to

11 minutes, or until center is firm.* Sprinkle

with 3 to 4 tablespoons confectioners' sugar.

Cool completely. Cut into squares.

Dutch Apple Cream Pie

Yield: 1, 9-inch pie

1 cup all-purpose flour

1/2 cup brown sugar, firmly-packed

1 teaspoon cinnamon

1/3 cup butter or margarine, softened

1/3 cup chopped nuts

1 cup dairy sour cream

3/4 cup sugar

1 egg, slightly-beaten

1. For topping: Combine 1 cup flour, brown sugar

and 1 teaspoon cinnamon. Cut in butter, until

mixture is crumbly. Stir in nuts. Set aside.

2. For filling: Combine sour cream, sugar, egg,

flour, and cinnamon. Stir in apples.

3. Add filling to baked pie crust. Cook on full

power for 7 to 9 minutes, or until apples are

tender. Sprinkle topping over pie, halfway

through cooking time.*

2 tablespoons all-purpose flour

1/2 teaspoon cinnamon

4 cups cored, peeled, and sliced apples

1, 9-inch baked pie crust

Rhubarb Custard Pie

Yield: 1, 9-inch pie

Filling:

1. For filling: Combine egg yolks, milk, and vanilla

in large bowl.

2. Mix together sugar, flour, salt, and nutmeg in

small bowl. Add to egg mixture.

4 egg yolks

3/4 cup milk

3. Spread rhubarb evenly in 9-inch baked pie

crust. Pour filling over rhubarb. Cook on Cook

Level 4 for 22 to 27 minutes, or until filling is

almost set.*

1 teaspoon vanilla

1 1/2 cups sugar

3 tablespoons all-purpose flour

Dash salt

4. For meringue: Beat egg whites with cream of

tartar, until foamy. Add sugar, 1 tablespoon at

a time, beating until egg whites are stiff.

Spread meringue over filling. Seal edges. Heat

on full power for 1 to 2 1/2 minutes, or until

meringue is set.

Dash nutmeg

3 cups diced rhubarb

1, 9-inch baked pie crust

Meringue:

4 egg whites

1/4 teaspoon cream of tartar

1/2 cup sugar

* Turn quarter-turn halfway through cooking time

(non-turntable models, only).

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Triple Treats

1. Cream 1/2 cup butter and brown sugar in large

mixing bowl. Add egg, 1/2 teaspoon vanilla,

and flour. Beat until fluffy. Spread evenly in

ungreased, 8 x 8 x 2-inch dish. Cook on Cook

Level 7 for 4 to 5 1/2 minutes, or until firm.*

Allow to cool.

Yield: 1 1/2 dozen bars

1/2 cup butter or margarine, softened

1/2 cup brown sugar, firmly packed

1 egg

1/2 teaspoon vanilla

1 cup all-purpose flour

2. Beat together 1 1/2 cups confectioners' sugar,

milk, 1 tablespoon butter, vanilla, and almond

extract, until creamy. Spread on cooled bottom

layer. Chill.

1 1/2 cups confectioners' sugar

2 tablespoons milk

1 tablespoon butter or margarine, softened

1/2 teaspoon vanilla

3. Place chocolate morsels in 1-cup glass

measure. Heat on full power for 20 to 45

seconds, or until melted. Stir well.

4. Cream confectioners' sugar and butter in small

bowl. Add chocolate to creamed mixture. Beat

until fluffy. Spread on white layer. Sprinkle

with nuts. Refrigerate. Cut into bars before

serving.

1/4 teaspoon almond extract

1/2 cup semi-sweet chocolate morsels

2/3 cup confectioners' sugar

1/2 cup butter or margarine, softened

1/4 cup slivered almonds or 1/4 cup chopped

walnuts

Lime Gelatin Delight Cake

Yield: 1, 9-inch round cake

1 (9 oz.) pkg. white cake mix

1/2 cup water

1 egg white

1 cup hot tap water

1 (3 oz.) pkg. lime flavored gelatin

1 (3 oz.) pkg. instant lemon flavored pudding mix

1 cup milk

1. Prepare cake according to package instructions

using 1/2 cup water and 1 egg white. Pour

batter into 9 x 2-inch round dish. Cook on Cook

Level 5 for 4 1/2 to 6 minutes, or until top

springs back when lightly pressed with finger.*

2. Place water in 2-cup glass measure. Heat on

full power for 1 1/2 to 2 1/2 minutes, or until

boiling. Stir in gelatin to dissolve.

3. Poke holes in cake with toothpick. Pour gelatin

over cake. Refrigerate for 1 hour.

1 cup nondairy whipped topping

4. For topping: Combine instant pudding mix and

milk in small bowl. Beat for 1 minute with

electric mixer. Fold in whipped topping.

Spread over cake. Chill.

Micro-tip: This is a good dessert for St.

Patrick's Day, or for other holidays. Use other

flavors of gelatin, if desired.

Rocky Road Cake

Yield: 1 cake

1. Combine cake mix and water in 9 x 2-inch

round dish. Mix according to package

instructions. Cook on Cook Level 5 for 5 to 7

minutes.*

2. Immediately after removing from oven, sprinkle

marshmallows evenly over top.

1(131/2oz.)pkg. chocolatefudgechipsnackcakemix

1 cup water

1 1/2 cups miniature marshmallows

1/2 cup semi-sweet chocolate morsels

1/4 cup crunchy-style peanut butter

3. Combine chocolate morsels and peanut butter

in 2-cup glass measure. Heat on full power for

45 seconds to 1 minute 15 seconds, or until

melted. Stir halfway through cooking time.

4. Drizzle well-blended chocolate mixture over

marshmallows. Cool.

* Turn quarter-turn halfway through cooking time

(non-turntable models, only).

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Pineapple Upside-Down Cake

Yield: 1, 9 x 2-inch cake

1. Place butter in 9 x 2-inch round dish. Heat on

Full power for 15 to 30 seconds, or until melted.

Sprinkle brown sugar over butter.

2 tablespoons butter or margarine

1/2 cup dark brown sugar, firmly packed

1 (8 oz.) can sliced pineapple, with liquid

2 maraschino cherries, halved (optional)

1/2 cup vegetable oil

2. Reserve 1/4 cup pineapple juice in 2-cup

measure. Arrange pineapple slices over butter-

brown sugar mixture. Invert maraschino cherry

half in center of each pineapple ring, if desired.

3. Add oil and eggs to reserved juice. Stir until

blended. Add liquid ingredients to cake mix in

large mixing bowl. Stir until well-blended.

Batter will be lumpy. Spread batter evenly over

pineapple rings. Cook on Cook Level 5 for 7 to

10 minutes, or until top springs back when

lightly pressed with finger.* Let stand for 10

minutes. Invert on serving platter.

2 eggs

1 (9 oz.) pkg. one layer yellow cake mix

Micro tip: Crushed pineapple may be

substituted for sliced.

Apple Crisp

Yield: 6 to 8 servings

1. Place apples in 8 x 8 x 2-inch dish. Sprinkle

with lemon juice, if desired.

2. Combine 1/4 cup sugar, 1/2 teaspoon

cinnamon, and 1 tablespoon flour in small bowl.

Toss with apples to coat.

6 cups cored, peeled, and sliced cooking apples

1 tablespoon lemon juice (optional)

1/4 cup sugar

1/2 teaspoon cinnamon

1 tablespoon all-purpose flour

1 cup all-purpose flour

1 cup quick-cooking, rolled oats

1/2 cup brown sugar, firmly packed

1 teaspoon cinnamon

3. Combine flour, oats, brown sugar, and

cinnamon in mixing bowl. Cut in butter, until

mixture is crumbly. Sprinkle over apples. Cook

on Full power for 5 to 7 minutes, or until apples

are tender.

1/2 cup butter or margarine, softened

Micro-tip: For less sweet Apple Crisp, omit

sugar in Step 2.

Thumbprint Cookies

Yield: 3 dozen

2/3 cup butter or margarine

1/3 cup sugar

1. Cream butter and sugar until fluffy in large

mixing bowl.

2. Stir in egg yolks, vanilla, and salt, beating well.

Gradually stir in flour. Mix well.

2 eggs, separated

3. Shape dough into 3/4-inch diameter balls. Dip

in slightly-beaten egg whites. Roll in pecans.

4. Line 12-inch glass platter or pizza plate with

waxed paper. Place 9 balls in circle around

edge and 3 balls in center of platter. Make

thumbprint in each.

1 teaspoon vanilla

1/4 teaspoon salt

1 3/4 cups sifted all-purpose flour

3/4 cup finely chopped pecans

1/2 cup preserves

5. Cook dozen on Cook Level 7 for 1 minute, 15

seconds to 2 minutes, or until firm but slightly

moist.* Allow cookies to cool slightly before

removing from waxed paper. Fill "thumbprints"

with preserves just before serving. Repeat with

remaining cookies.

Micro-tip: Cookies may be filled with pie filling

rather than preserves.

* Turn quarter-turn halfway through cooking time

(non-turntable models, only).

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Candy Cooking Guidelines

1. Candy becomes very hot during cooking.

Select a cooking utensil which will withstand hot

temperatures. Select a utensil which is large

enough to hold the candy during cooking to

avoid boil-overs. Use the recommended utensil

in the recipe. Generally, candy is cooked

uncovered for easy stirring.

2. If a candy thermometer is used when preparing

candies, do not leave thermometer in candy

while the microwave oven is operating, unless

the thermometer is especially designed for

microwave oven use.

Soft Ball: Candy syrup, when dropped into

very cold water, forms a soft ball which flattens

on removal from water.

Firm Ball: Candy syrup, when dropped into

very cold water, forms a firm ball which does

not flatten on removal from water.

Hard Ball: Candy syrup, when dropped into

very cold water, forms a hard ball which is hard

enough to hold its shape, yet elastic.

Soft Crack: Candy syrup when dropped into

very cold water, separates into threads which

are hard but not brittle.

3. In this cooking guide, candies are described as

being completely done when the following

stages are reached:

Hard crack: Candy syrup when dropped into

very cold water, separates into threads which

are hard and brittle.

4. Since candies do become quite hot during

cooking, be careful when removing them from

the microwave oven. Keep pot holders handy.

Peanut Brittle

1. Grease 2, 15 1/2 x 12-inch baking sheets.

2. Place sugar, corn syrup, and water in 3-quart

casserole. Cook on full power for 6 to 9

minutes, or until soft ball stage is reached.* Stir

occasionally during cooking time.

3. Stir in peanuts. Cook on full power for 7 to 11

minutes, or until hard crack stage is reached.*

4. Stir in butter and baking soda. Pour half of

candy onto each sheet, spreading to 1/4-inch

thickness. Cool. Break into pieces.

Yield: About 2 lbs.

2 cups sugar

1 cup light corn syrup

1/3 cup water

1 (16 oz.) pkg. salted peanuts

4 tablespoons butter or margarine

2 teaspoons baking soda

Micro-tip:

*The soft ball and hard crack stages are

described in "Candy Cooking Guidelines."

Coconut 'N' Cherry Fudge

Yield: 25 pieces

1 2/3 cups sugar

2/3 cup evaporated milk

1/2 cup butter

1. Combine sugar, evaporated milk, and butter in

3-quart casserole. Cook on full power for 6 to 9

minutes, or until soft ball stage is reached.* Stir

mixture 3 times during cooking time.

2. Beat in marshmallows, chocolate morsels, and

vanilla with wire whisk, until mixture is smooth

and creamy. Stir in coconut, nuts, and cherries.

Pour into greased, 8 x 8 x 2-inch dish.

2 cups miniature marshmallows

1 1/2 cups semi-sweet chocolate morsels

1 teaspoon vanilla

1/2 cup flake coconut

Micro-tip: *The soft ball stage is described in

"Candy Cooking Guidelines."

1/2 cup chopped nuts

1/3 cup chopped maraschino cherries

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Chocolate-Maple Bonbons

Yield: 2 1/2 to 3 dozen

1. Beat butter in large mixing bowl until fluffy.

Blend in confectioners' sugar and maple

flavoring. Add enough milk to make mixture

hold together. If necessary, knead mixture until

all combined. (Mixture should be very stiff.)

Mix in peanuts, if desired. Roll into 1/2 to 1-

inch balls. Place on waxed paper and chill for

1 hour, or until firm.

1/4 cup butter or margarine, softened

3 cups sifted confectioners' sugar

1 tablespoon maple flavoring

3 to 4 teaspoons milk

1/4 cup chopped peanuts (optional)

1 cup semi-sweet chocolate morsels

1 cup butterscotch morsels

2. Combine morsels, peanut butter, and paraffin in

1-quart casserole. Heat on full power for 1

minute, 45 seconds to 2 1/2 minutes, or until

melted. Stir several times during cooking time.

Stir until smooth. Dip maple balls in chocolate.

Let cool on waxed paper. Store in refrigerator.

Micro-tip: Use remaining chocolate as dip for

pound cake or fruit, or add peanuts to make

peanut clusters.

1/2 cup creamy-style peanut butter

1(2 1/2 x 3 x 1/2-inch) bar paraffin, grated

Almond Bark

Yield: 1 lb.

3/4 lb. white or dark chocolate*

2/3 cup toasted almonds**

1. Place chocolate in 1-quart casserole. Heat on

full power for 1 to 2 minutes, or until melted.

Stir occasionally during heating time.

2. Stir in almonds. Pour immediately onto waxed

paper or aluminum foil. Spread thinly. Cool for

approximately 1 hour. Break into pieces for

serving.

Micro-tips:

*1 (12 oz.) pkg. semi-sweet chocolate morsels

may be substituted for 3/4 lb. chocolate, if

desired.

**Pecans or crushed peppermint candies may

be substituted for almonds.

* Turn quarter-turn halfway through cooking

time (non-turntable models, only).

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Care and Cleaning

Interior, Exterior and Door

If walls and door of microwave oven become

splattered, wipe with paper towel or clean with mild

detergent in warm water using soft sponge or cloth.

Wring sponge or cloth to remove excess water

before wiping unit. If desired, boil a cup of water in

microwave oven to loosen soil before cleaning.

Before cleaning oven floor, remove turntable and

turntable support. Plug hole in oven floor (see

diagram below).

2. Shield snaps into lip in front of microwave oven

and three slots in back. To remove, place

thumbs into two indentations in front of shield.

Press lightly toward back and carefully lower

shield away from antenna.

3. Pull shield forward, out of back slots and out of

microwave oven.

4. Wash shield in warm soapy water.

5. Dry and replace.

• Do not use cleaners containing ammonia.

These could damage finish.

• Never pour water into microwave oven bottom.

• Do not use water pressure type cleaning

systems.

Important

• Do not wash splatter shield in dishwasher.

• Do not use abrasive cleaners.

Turntable

Wipe up spills immediately. Wipe with paper towel

or damp cloth. Remove turntable and turntable

support to clean more thoroughly. Place plug into

hole in oven floor (see diagram below). Wash

turntable and turntable support carefully in warm

sudsy water, rinse and dry thoroughly. Do not drop

glass turntable. When replacing turntable support,

support may need to be rotated one complete turn

to engage into drive mechanism.

Discharge Air Vents

There will be a slight buildup of cooking vapors

along discharge louvers in back of oven on right

side. Clean air vent with damp cloth and dry.

Splatter Shield

Splatter shield keeps top of microwave oven and

antenna from getting soiled. Remove soil from

shield with damp cloth. Remove splatter shield to

clean more thoroughly.

Important

Do not wash turntable support in dishwasher.

Important

When removing and replacing splatter shield, be

careful not to bend antenna.

1. Unplug oven before removing splatter shield to

stop antenna from rotating.

Replacing Oven Light Bulb

Caution

Important! Wear gloves to protect hands should

light bulb break. If hot, allow bulb to cool.

To change oven light bulb:

1. Remove access screw from and open access

cover on top left wall of oven exterior.

2. Remove bulb, being careful not to burn fingers

or break bulb.

To avoid electrical shock hazard

unplug power cord or open circuit

breaker to microwave oven before

replacing light bulb. After replacing

light bulb, reconnect power.

3. Replace bulb.

Tools needed--

4. Replace access cover and replace access

screw. Do not operate oven with access cover

removed.

• protective gloves

• flat blade screwdriver

5. Restore power to microwave oven.

• 120 volt, 40 watt,

appliance bulb (usually found at grocery or

hardware stores)

5 6

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Before Calling for Service

If oven light does not work:

If microwave oven does not operate:

• Confirm unit is plugged into dedicated circuit.

• Confirm unit is on grounded and polarized

circuit.

• Confirm light bulb is screwed in tightly.

• Confirm light bulb is not defective.

If room lights dim or pulse when oven is in use:

• Confirm microwave is on proper circuit. See

grounding instructions on page 6.

• Check fuse or circuit breaker. Determine if

circuit is operable by plugging another item in

outlet.

• Confirm microwave oven door is securely

closed.

• If condition remains unchanged, see

"Unchanged Condition" instructions below.

If unit operates, but will not heat food:

• Place one cup cool water in unit. Heat for one

minute. If water temperature does not rise,

unit is operating incorrectly.

If control will not accept instructions:

• For cooking by time, see "Unchanged

Condition" instructions below.

If dash lines appear in display:

• This is a power interruption signal and will

appear whenever oven is initially plugged in or

when power is interrupted. Set the clock to

clear.

If readout appears wrong:

• Press STOP/RESET.

• See "Unchanged Condition" instructions

below.

Unchanged Condition

If condition remains unchanged, perform the

following steps:

1. Check to see if fuse or circuit breaker is

open.

2. Unplug oven.

3. Reconnect oven to wall outlet. Dash lines

appear in display.

WARNING

To avoid electrical shock which can

cause severe personal injury or death, do

not remove outer case at any time. Only

authorized servicer should remove outer

case.

4. Press STOP/RESET or set clock.

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Factory Service Centers

Listed below are Factory Service Centers which service most metropolitan and surrounding areas.

Amana also has a network of independent authorized servicers. Locate a Factory Service Center or

independentservicerby calling1-800-NATLSVC (628-5782) inside U.S.A. and 319-622-5511 if

outside U.S.A. When contacting Amana, provide model, manufacturing, and serial numbers and

date of purchase. Locate model, manufacturing, and serial numbers on the nameplate. Warranty

service must be performed by an authorized servicer. Amana also recommends contacting an

authorized servicer if service is required after warranty expires.

•

Amana Factory Service Center Arizona

Also dispatches service in areas of Nevada

•

Amana Factory Service Center Northern California

Amana Factory Service Center Southern California

Amana Factory Service Center Colorado

Also dispatches service in areas of Utah

•

Amana Factory Service Center Florida

Amana Factory Service Center Georgia

Also dispatches service in areas of Alabama, North Carolina,

South Carolina and Tennessee

•

Amana Factory Service Center Iowa

Also dispatches service in areas of Kansas, Minnesota,

Missouri and Wisconsin

•

Amana Factory Service Center Illinois

Also dispatches service in areas of Indiana and Kentucky

Amana Factory Service Center Massachusetts

Also dispatches service in areas of New Hampshire and Rhode Island

Amana Factory Service Center Maryland

Also dispatches service in areas of Pennsylvania, Virginia and

Washington D.C.

•

Amana Factory Service Center New York

Also dispatches service in areas of Conneticut and New Jersey

Amana Factory Service Center Ohio

Also dispatches service in areas of Michigan and Pennsylvania

•

Amana Factory Service Center Texas

Amana Factory Service Center Washington

Also dispatches service in areas of Oregon

Asure Extended Service Plan

Amana is pleased to offer long-term service protection on this new microwave oven. Asure Extended

Service Plan is specially designed to supplement Amana's strong warranty. Asure provides budget-

protecting coverage on microwave for up to five full years and includes parts, labor and travel

charges. A participating Amana dealer has details.

1994 Amana Refrigeration, Inc.

Amana, Iowa 52204

Part No. B8383296

Printed in U.S.A.

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