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.  
 
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  
3
 
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  
4
 
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.  
(c) DO NOT operate the oven if it is damaged.  
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.  
5
 
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  
6
 
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.  
7
 
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.  
8
 
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.  
9
 
Preprogrammed Food Pads (Usage instructions page 11)  
Time  
min.:sec.  
Pad#  
Pad  
Uses  
Instructions  
1
2
3
4
REHEAT  
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  
5
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  
6
7
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  
8
9
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  
0
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  
 
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  
 
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  
to  
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.  
 
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  
1 3  
 
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.  
16  
6
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.  
16  
9 to 12  
Wrap lobster in plastic wrap or  
waxed paper. Turn over halfway  
through cooking time.  
Lobster tail  
16  
16  
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.  
16  
16  
16  
16  
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  
16  
16  
6 to 8  
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  
12  
16  
3 to 5  
6 to 9  
Turn over and turn quarter turn  
halfway through defrosting time.  
1 4  
 
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-ThawDefrost 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.  
1 5  
 
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.  
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.  
1 6  
 
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.  
1 7  
 
Heating and Reheating Chart  
Heating  
Time  
Cookmatic  
Power Level  
Item  
Amount  
Special Instructions  
Bread (defrosting)  
1 loaf (1 lb.)  
3½ to 4½ min.  
2
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)  
Full Power (10)  
Full Power (10)  
3
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.  
45 sec. to 1½ min.  
3
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.  
45 sec. to 1½ min.  
Full Power (10)  
Full Power (10)  
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)  
3
8 oz.  
3
Dinner plate, with meat,  
potato and vegetable  
(reheating)  
1 plate  
Full Power (10)  
Cover with waxed paper or  
plastic wrap*.  
Frankfurter  
1
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.  
1
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)  
Full Power (10)  
Pie, fruit (4-inch)  
1 slice  
Cover with napkin or plastic  
wrap*.  
Roll, dinner  
breakfast  
Soup  
1 roll  
1 roll  
5 to 10 sec.  
10 to 15 sec.  
1 to 2½ min.  
Full Power (10)  
Full Power (10)  
Full Power (10)  
Cover with napkin.  
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  
1 cup  
45 sec. to 1½ min.  
1½ to 2 min.  
Full Power (10)  
Full Power (10)  
(boiling)  
*Use heavy-duty plastic wrap  
18  
 
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  
19  
 
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  
20  
 
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.  
6
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.  
21  
 
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.  
22  
 
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.  
23  
 
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.)  
24  
 
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.  
2
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)  
5
3
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.  
5
3
(Well 170°F)  
1st - 3 min./lb.  
2nd - 11 to 13 min./lb.  
5
3
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.  
5
5
25  
 
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.  
5
3
(Medium 160°F)  
1st - 3 min./lb.  
2nd - 9 to 11 min./lb.  
5
3
(Well 170°F)  
1st - 3 min./lb.  
2nd - 11 to 13  
min./lb.  
5
3
Boneless Pork Roast  
(top loin, loin blade, loin  
sirloin, shoulder blade  
Boston roast) 3 - 3½ lbs  
15 to 17 min./lb.  
2
2
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.  
4
2
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)  
Full Power (10)  
Full Power (10)  
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.  
1
2
4
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)  
Full Power (10)  
Full Power (10)  
6
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.  
5
3
(Medium 160°)  
1st - 3 min./lb.  
2nd - 8 to 10 min./lb.  
5
3
(Well 170°)  
1st - 3 min./lb.  
2nd - 10 to 12  
min./lb.  
5
3
26  
 
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)  
27  
 
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  
28  
 
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.  
29  
 
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.  
30  
 
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)  
31  
 
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  
32  
 
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.  
7
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.  
3 to 6 min./lb.  
5 to 7 min.  
7
7
5
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)  
33  
 
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.  
34  
 
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).  
35  
 
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  
1
2
4
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)  
Full Power (10)  
Full Power (10)  
1 cup  
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.  
36  
 
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.  
37  
 
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  
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.  
38  
 
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.  
39  
 
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.  
40  
 
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  
41  
 
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.  
42  
 
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.  
43  
 
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  
44  
 
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.  
45  
 
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".  
6
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.  
7
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.  
7
7
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.  
46  
 
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).  
47  
 
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.  
48  
 
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.  
5
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.  
5
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  
5
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  
5
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).  
49  
 
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).  
50  
 
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).  
51  
 
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).  
52  
 
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).  
53  
 
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  
54  
 
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).  
55  
 
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  
 
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.  
5 7  
 
5 8  
 
5 9  
 
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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