Sensor Cook Recipes - Fisher & Paykel CMOH30SS Guide D'utilisation

MICROWAVE FEATURES

SENSOR COOK RECIPES

Cranberry Fluff
2 cups fresh cranberries
1 cup water
¾ cup sugar
1 carton (3 oz.) orange-fl avored gelatin
½ pint whipping cream, whipped or
1 carton (8 oz.) non-dairy whipped topping
1. Combine cranberries, water and sugar in a 2-quart casserole dish. Cover with wax paper. Microwave
using SENSOR COOK for FRESH VEGETABLES-SOFT. Drain cranberries and reserve liquid.
2. Add enough hot water to reserved liquid to make 2 cups. Stir gelatin into hot liquid until it dissolves.
Cover with wax paper. Microwave using SENSOR REHEAT Less.
3. Add berries and cool. Refrigerate until thickened. Fold whipped cream into cooled cranberry mixture.
Spoon into serving dishes and garnish with extra whipped cream. Refrigerate until ready to serve.
Glazed Apple Slices
¼ cup fi rmly-packed brown sugar
3 tablespoons butter or margarine
2 tablespoons apricot preserves
½ teaspoon ground nutmeg
¼ teaspoon salt
½ cup sugar
¾ cup orange juice
1 tablespoon cornstarch
4 baking apples (about 1½ lbs), peeled and sliced into 8 pieces each
3 tablespoons chopped green pistachios
1. Combine brown sugar, butter and apricot preserves in a small bowl. Microwave at HIGH (100%)
45 seconds to 1 minute, until butter melts and preserves soften. Stir in nutmeg, salt, sugar,
orange juice and cornstarch. Microwave at HIGH (100%), 4 to 6 minutes or until thickened, stirring
several times.
2. Arrange apple slices in a large microwave serving dish. Spread hot sauce over apples. Cover well
with vented wax paper. Microwave using FRESH VEGETABLES-SOFT. Allow to cool 5 minutes before
serving.
3. Sprinkle with pistachios. Serve alone or over vanilla ice cream or sponge cake.
Savory Flounder Fillets
¾ cup corn fl ake crumbs
3 tablespoons chopped parsley
2 teaspoons grated lemon peel
½ teaspoon paprika
1 pkg. (1 lb.) fl ounder fi llets
1 egg, slightly beaten
Tarter or cocktail sauce, optional
1. On wax paper, combine crumbs, parsley, lemon peel and paprika. Dip fi llets in beaten egg, then coat
with crumb mixture.
2. Place fi sh in a covered, microwave-safe baking dish. Microwave using FISH, SEAFOOD.
3. Serve with tartar or cocktail sauce, if desired.
22
Makes 6 to 8 servings
Makes 6 to 8 servings
Makes 4 servings