User manual MAGIC CHEF MCD990SC

[. . . ] Stainless Steel Microwave Oven MCD990SC Instruction Manual and Cooking Guide So Right at Home. Before operating this oven, please read these instructions completely. MCD990SC(¿ )-864H7A02 02. 5. 223:11PM `1 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. (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. TABLE OF CONTENTS PRECAUTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 IMPORTANT SAFETY INSTRUCTIONS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 FEDERAL COMMUNICATIONS COMMISSION RADIO FREQUENCY INTERFERENCE STATEMENT (U. S. A. [. . . ] Cook, uncovered, on P-HI for 3 to 4 minutes or until cream cheese is softened. 4 servings 17 MCD990SC(¿ )-864H7A02 02. 5. 223:11PM ` 18 VEGETABLES Vegetables are favorite foods when cooked in the microwave. Because they cook for a shorter time and require less water than conventional cooking, vegetables cooked by microwave energy retain more vitamins than when cooked by other methods. To cook better in the microwave, vegetables should be cut into evenly sized pieces. Baked potatoes, squash, or vegetables with skins can be pierced with a fork and arranged in a circle for the best cooking results. Uneven vegetables such as asparagus or broccoli, can be arranged in the dish alternating thick and thin ends. Stirring, rearranging, turning over and rotating are effective techniques to maximize the way microwave energy cooks vegetables. Consult the "COOKING FRESH VEGETABLES" chart on page 20 of this cookbook for preparation and stand time suggestions and for directions to use the automatic FRESH VEGETABLE pad. See this chart for suggested times for 4 ounce single serving of vegetables. Standing time is an important element in successful cooking because additional cooking will take place then. Make a decision about desired doneness after the standing time then add more time, if needed. LIGHT BAKED POTATOES 4 2 1/2 2 baking potatoes, about 8 oz. each salt and pepper cups low fat cottage cheese cup sliced green onions tablespoons chopped fresh parsley Paprika 1. Continue cooking on P-HI for 6 to 8 minutes, or until potatoes are soft if squeezed lightly. Cut slit on top of potato and press ends to make opening for stuffing. Meanwhile in a small bowl, combine cottage cheese, green onions and parsley. Sprinkle with paprika 4 servings SPINACH AND ARTICHOKE DIP 2 1 1 1 1 1 1 1 1/4 tablespoons chopped onion medium red bell pepper, chopped (about 1 cup) clove garlic, minced package (10 oz. ) frozen chopped spinach, defrosted can (14 oz. ) artichoke hearts, drained and chopped package (8 oz. ) cream cheese, softened tablespoon lemon juice teaspoon seasoned salt teaspoon hot pepper sauce 1. Cook, uncovered, on P-HI for 3 minutes or until red pepper is crisp-tender; drain spinach and squeeze dry. Add spinach, artichokes hearts, cream cheese, lemon juice, salt and hot pepper sauce to red pepper mixture; stir to mix well. 3 cups 18 MCD990SC(¿ )-864H7A02 02. 5. 223:11PM ` 19 BROCCOLI AND CAULIFLOWER SALAD 1 cup broccoli florets 1 cup cauliflower florets 1/2 cup mayonnaise 1 to 2 teaspoons prepared mustard 1/2 teaspoon dried basil, crushed 1/4 teaspoon salt 1. Cook on P-HI for 3 to 4 minutes or until vegetables are tendercrisp; cool. 4 servings HOT JALAPENO SALAD 11/2 cups shredded cabbage 1/2 cup shredded carrots 1/4 cup medium green bell pepper, cut into 1-inch long thin strips 1/2 cup sliced cherry tomatoes 1/4 cup sliced green onion 2 tablespoons fresh, chopped cilantro 1/4 cup Monterey Jack jalapeno cheese, cut into 1 inch cubes 3 oz. In a 1/2-quart glass casserole, combine cabbage, carrots, bell pepper, tomatoes, green onion and cilantro. 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