
Microwave
Convection Oven
Owner’s Manual
& Cooking Guide
RMC810*
* Additional alphanumeric characters representing
other models in the series may follow each model
number.
Keep these instructions for future reference. If the oven
changes ownership, be sure this manual accompanies
oven.
Contents
Model Identification ..............................................
Microwave Power .................................................
Asure™ Extended Service Plan............................
IMPORTANT SAFETY INSTRUCTIONS
Warning ...............................................................
Caution ................................................................
Precautions to Avoid Possible Exposure
to Excessive Microwave Energy ...........................
Grounding Instructions ............................................
Installation ...............................................................
Power Supply Cord ..............................................
Radio Interference ................................................
Unpacking Oven ..................................................
Oven Placement ..................................................
Built-In Capability .................................................
Oven Features ........................................................
Cooking Methods
Microwave Cooking ..............................................
Convection Cooking .............................................
Combination Cooking ...........................................
Utensils
Microwave Utensil Check Test .............................
Convection rack ...................................................
Control Panel ..........................................................
Operation
Clock ...................................................................
Micro Time Entry Cooking ....................................
Preheat for Convection Cooking...........................
Convection Cooking .............................................
Combination Cooking ...........................................
2-Stage Cooking Program ....................................
Auto Weight Combination Cooking.......................
Auto Accu-Thaw ...................................................
Cook Pad Cooking ...............................................
Popcorn Cooking .................................................
Plus Time Pad Cooking ........................................
Hold Warm ..........................................................
Child Lock ............................................................
Pausing Operation or Canceling Program ............
Care and Cleaning
Interior, Exterior and Door ....................................
Control Panel .......................................................
Air Vents ..............................................................
Oven Light ...........................................................
Before Calling for Service .......................................
Guides ....................................................................
Recipes
Convenience Food Cooking .................................
Sandwiches..........................................................
Starters and Snacks .............................................
Chicken................................................................
Fish......................................................................
Beef .....................................................................
Pork .....................................................................
Vegetables and Side Orders .................................
Desserts ...............................................................
Quick Reference Instructions ...............................
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Model Identification
Complete the enclosed registration card and promptly
return. If registration card is missing, call Consumer
Affairs department at 1-800-843-0304. If outside
U.S.A., call 1-319-622-5511.
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Product information is located on oven serial plate.
Record the following information:
Model Number: ______________________________
Manufacturing Number: _______________________
Serial or S/N Number: ________________________
Date of purchase: ____________________________
Supplier’s name and address:
___________________________________________
___________________________________________
___________________________________________
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Keep a copy of sales receipt for future reference or in
case warranty service is required. For questions call
Consumer Affairs Department at 1-800-843-0304 inside
U.S.A. 319-622-5511 outside U.S.A. To locate an
authorized servicer, call 1-800-628-5782. Warranty
service must be performed by an authorized servicer.
Amana also recommends contacting an authorized
servicer if service is required after warranty expires.
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Microwave Power
Models RMC810E and RMC810W deliver 850 watts of
microwave power to the oven cavity.
Asure™ Extended Service Plan
Amana offers long-term service protection for this new
range. Asure™ Extended Service Plan is specially
designed to supplement Amana’s strong warranty.
Asure™ provides budgetable protection for up to 3
additional years. This plan covers parts, labor, and
travel charges. Call 1-800-528-2682 for information.
2
IMPORTANT SAFETY INSTRUCTIONS
Recognize this symbol as a SAFETY message
WARNING
When using electrical appliances, follow basic safety precautions to reduce the risk of burns, electrical shock,
fire, personal injury, or exposure to excessive microwave energy:
1. READ all instructions before using 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.
2. READ AND FOLLOW the specific
“PRECAUTIONS TO AVOID POSSIBLE
EXPOSURE TO EXCESSIVE MICROWAVE
ENERGY” found on page 5.
12. DO NOT immerse cord or plug in water.
3. This appliance MUST BE GROUNDED.
Connect only to properly grounded outlet. See
“GROUNDING INSTRUCTIONS” on page 6.
13. Keep cord AWAY from HEATED surfaces.
14. DO NOT let cord hang over edge of table or
counter.
4. Install or locate this appliance ONLY in
accordance with the provided installation
instructions.
15. See door cleaning instructions on page 16.
16. DO NOT operate any heating or cooking appliance
beneath this appliance.
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.
17. DO NOT mount unit over or near any portion of a
heating or cooking appliance.
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.
18. DO NOT mount over a sink.
7. As with any appliance, CLOSE SUPERVISION is
necessary when used by CHILDREN.
20. Oversized foods or oversized utensils should not
be inserted in a microwave/convection oven as
they may create a fire or risk of electrical shock.
19. DO NOT store anything directly on top of the
appliance surface when the appliance is in
operation.
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.
21. DO NOT clean with metal scouring pads. Pieces
can burn off the pad and touch electrical parts
involving risk of electrical shock.
9. This appliance should be serviced ONLY by
qualified service personnel. Contact nearest
authorized service facility for examination, repair
or adjustment.
22. DO NOT use paper products when appliance is
operated in convection or combination mode.
23. DO NOT store any materials, other than
manufacturer's recommended accessories, in this
appliance when not in use.
10. DO NOT cover or block any openings on the
appliance.
24. DO NOT cover racks or any other part of the oven
with metal foil. Covered racks will cause
overheating of the oven.
SAVE THESE INSTRUCTIONS
3
IMPORTANT SAFETY INSTRUCTIONS
11. 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.
12. 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 make crisp foods such as microwave
pizzas, French fries, or fish sticks. Be sure to
follow food package instructions carefully.
Contact convenience food manufacturer with
questions concerning these products. Amana
does not endorse any brand of microwave
convenience foods, or any type of microwave
food packaging.
13. Do not operate microwave oven empty. This
could damage the oven.
14. Do not use regular cooking thermometers in
oven. Most cooking thermometers contain
mercury and may cause “arcing”, malfunction,
and/or damage to oven.
15. Metal or ceramic accessories which are
designed to absorb microwave energy to
provide heat should be used with caution. Test
device before use (See "Microwave Utensil
Check Test" on page 8). Read and follow
manufacturer's instructions provided with the
accessory. Contact accessory manufacturer
with questions concerning these accessories.
Amana does not endorse any brand of
accessory.
16. Do not use paper products not intended for
cooking when oven is operated in convection
or combination mode.
17. Pierce or open plastic bags (and other airtight
containers) before heating in microwave oven.
This allows steam to escape during cooking.
18. Containers may become hot and pot holders
may be needed.
19. 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.
CAUTION
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.
Piercing skin allows steam to escape during
cooking.
5. 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.
6. Remove excess fat from meats and poultry to
prevent splattering.
7. Do not heat baby bottles in microwave oven.
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.
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.
• Center bottom of dish is very hot to the
touch.
10. 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.
SAVE THESE INSTRUCTIONS
4
IMPORTANT SAFETY INSTRUCTIONS
PRECAUTIONS TO
AVOID
POSSIBLE EXPOSURE
TO EXCESSIVE
MICROWAVE ENERGY
CAUTION
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.
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.
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.
CAUTION
To avoid burns use utensils or protective
clothing, like pan grips or dry oven mitts. Racks,
utensils, and oven surfaces can become hot
during or after use.
SAVE THESE INSTRUCTIONS
5
Grounding Instructions
Installation
Power Supply Cord
A short power supply cord is provided to reduce
the risk of fire and the risk of becoming entangled in or
tripping over a longer cord.
WARNING
To avoid the risk of electrical shock or death, this
oven must be grounded.
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" section.
• Place the radio, TV, etc. away from oven.
• Use properly installed antenna on radio, TV, etc. to
obtain stronger signal reception.
To avoid the risk of electrical shock or death, do not
alter the plug.
This oven 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 oven 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.
Unpacking Oven
• Inspect microwave oven for damage such as dents in
door or dents inside oven cavity.
• Report any dents or breakage to source of purchase
immediately. Do not attempt to use oven if damaged.
• Remove all materials from oven interior.
• If oven has been stored in extremely cold area, wait
a few hours before plugging in.
Consult a qualified electrician or servicer if grounding
instructions are not completely understood, or if doubt
exists as to whether the oven is properly grounded.
Do not use an extension cord. If the oven 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. Models require a 120
supply voltage. When oven is on a circuit with another
appliance, an increase in cooking times may be
required and fuses can be blown.
Oven Placement
Locate oven on a flat surface. Do not place oven
above a gas or electric range. Allow free air flow
around oven. Keep all air vents clear. If air vents are
covered during operation, oven may overheat. If oven
overheats, a thermal safety device automatically turns
oven off. Oven will be inoperable until it has cooled.
Built-In Capability
To build-in, use only Amana RMCB2TK27 or
RMCW2TK27 trim kits. Trim kits will have a label
identifying which microwave oven models may be
used.
Receptacle / Plug
120V–15AMP
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Oven Features
Cooking Methods
Oven comes with the following:
• Turntable
• Rotating ring assembly
• Convection rack
• Use and Care Manual
Microwave Cooking
Magnetron tube generates microwave energy. Food
cooks evenly on rotating turntable.
CAUTION
To avoid burns use utensils or protective clothing,
like pan grips or dry oven mitts. Racks, utensils, and
oven surfaces can become hot during or after use.
Convection Cooking
Oven cooks with hot air from the convection heater in
rear of oven. Food is browned evenly without losing
any juices. Fan circulates heated air in oven. Oven
temperature is controlled according to food type and
weight. Raise oven temperature 25°F above recipe
temperatures not in this manual.
Combination Cooking
Using a combination of microwaves, hot air, and
radiant heat, unit cooks according to programmed
cycles. Raise oven temperature 25°F above recipe
temperatures not in this manual.
7
Utensils
Convection rack
Select proper cookware that is appropriate for cooking
method for best results.
Use in microwave, convection or combination cooking.
For best cooking results in convection and combination
modes use convection rack. Use when cooking
popcorn.
Microwave
Make sure cookware is safe by using table below and
“Microwave Utensil Check Test” section.
Convection
Use metal utensils for baked food or when browning or
crusting is desired. Always bake on convection rack.
Combi. High or Combi. Low
Use glass or glass ceramic cookware Do not use
cookware with metal trim with combi. high or combi.
low.
Microwave Utensil Check Test
Use the following test to check utensils for microwave
safeness:
1. In oven cavity, place glass measuring cup of water
next to empty dish to be tested.
2. Heat on full power for one minute.
3. Check temperature of tested dish.
• 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.
Utensil
Microwave
Convection
Combination
Heat resistant glass
Yes*
Yes
Yes
Ceramic, China
Yes
Yes
Yes
Metal cookware
No
Yes
No
Nonheat resistant glass
No
No
No
Plastics
Yes*
No
No
Plastic wrap, Wax paper
Yes*
No
No
Paper products
Yes*
No
No
Straw, Wicker, Wood
Yes*
No
No
* See “Utensil Check Test” section.
8
Control Panel
CONV
Convection cooking selector. Convection cooking
circulates hot air to cook food.
COMBI. HIGH
Combination high cooking selector. Combination high
cooks with 375°F oven temperature and 30%
microwave power. When combination cooking, oven
alternates between convection and microwave energy.
COMBI. LOW
Combination low cooking selector. Combination low
cooks with 350°F oven temperature and 30%
microwave power. When combination cooking, oven
alternates between convection and microwave energy.
AUTO WEIGHT COMBINATION COOK
Auto weight combination cooking selector. Use Auto
Weight Combination Cook to cook food according to
food type and weight.
AUTO ACCU-THAW
Auto Accu-thaw selector. Use Auto Accu-thaw to defrost
food according to food type and weight.
REHEAT
Auto reheat selector. Reheats plate of food, beverage
or baked good.
COOK
Cooks food and beverages using microwave energy.
Select potato, frozen or fresh vegetable, or frozen
entree category.
POPCORN
Auto popcorn selector.
PLUS TIME
Automatically cooks for 10-30 seconds
in 10 second increments.
MICRO TIME ENTRY
Microwave time cooking selector.
COOKMATIC LEVEL
Use to select cooking power of microwave cooking.
CLOCK
Use to set time of day.
HOLD WARM
Select to keep foods warm. Hold food at warm
temperature for 60 minutes.
STOP/RESET
Stops oven and clears all entries except time of day.
START
Use to start oven.
Numbered pads
Use to enter time of day, cooking time, cooking power,
cooking temperature, food weight or category.
Door Open Button (Not shown)
Press to open oven door.
9
Operation
Clock
Preheat for Convection Cooking
Electronic digital clock operates when power is
supplied to oven. When oven is plugged in,
“0” displays.
1. Press CLOCK pad.
• “ENTER” and “TIME” flash and “12:00” shows in
display.
2. Press numbered pad for correct time of day.
• Selected time of day appears in display. For
example, to set the clock for 12:30, press 1,2,3,0
in sequence. Clock does not designate
am or pm.
3. Press CLOCK pad.
Oven should be preheated when cooking with
convection or combination cooking method. Place
convection rack in oven before preheating. Preheat
temperatures range from 225 to 450°F. Raise oven
temperature 25°F above recipe temperatures not in this
manual.
CAUTION
To avoid burns use utensils or protective clothing,
like pan grips or dry oven mitts. Racks, utensils, and
oven surfaces can become hot during or after use.
Micro Time Entry Cooking
Use to cook with microwave energy only.
1. Press MICRO TIME ENTRY pad.
• "0" displays and “ENTER”, “COOK”,
and “TIME” flash.
2. Press numbered pads for desired cooking time.
• To cook at high power, press START pad.
• Selected numbers display. “ENTER” and
“START” flash.
3. Press COOKMATIC LEVEL pad.
• “P-HI” displays. “ENTER” and “POWER” flash.
4. Press numbered pads for desired cooking power.
• Selected power displays. For example, to cook
at 70% power, press numbered pad 7. “P-70”
displays.
• “ENTER” and “POWER” flash in display.
5. Press START pad.
• Oven begins cooking.
• Oven light turns on and “COOK” shows in
display.
• Display alternates showing cooking time counting
down and power level.
• When cooking is complete, signal sounds. “END”
displays.
• Press STOP/RESET pad or open oven door to
return display to time of day.
1. Press CONVECTION pad twice.
• “PRE-H” and “CONV” show in display. “ENTER”
and “TEMP” flash in display.
2. Press numbered pad with desired oven
temperature.
• Temperatures are located in upper left corner of
numbered pads. For example, if 400°F, press 9.
Preheat oven to temperature required for recipe.
• Selected temperature and “CONV” show in
display. “ENTER”, “COOK”, and “TIME” flash in
display.
3. Press START pad.
• Oven turns on. “PRE-H” shows and “CONV”
flashes in display.
4. When preheat is complete, “PRE-H” and “CONV”
flash and signal sounds.
• Oven holds preheat temperature for 30 minutes if
oven door is not opened or STOP/RESET pad
pressed. Press START pad to continue paused
preheat.
• Press STOP/RESET pad and proceed with
“Convection Cooking” section.
10
Convection Cooking
Combination Cooking
Oven should be preheated when cooking with
convection or combination cooking method. Avoid
opening oven door frequently. Hot air will escape
causing oven temperature to drop and irregular
cooking. Raise oven temperature 25°F above recipe
temperatures not in this manual.
Oven should be preheated when cooking with
convection or combination cooking method.
Cook using Combination High or Combination Low.
Combination High cooks at 375°F oven temperature.
Combination Low cooks at 350°F oven temperature.
Oven cooks with microwave energy and hot,
circulating air. When combination cooking, oven
alternates between convection and microwave energy.
CAUTION
CAUTION
To avoid burns use utensils or protective clothing,
like pan grips or dry oven mitts. Racks, utensils, and
oven surfaces can become hot during or after use.
To avoid burns use utensils or protective clothing,
like pan grips or dry oven mitts. Racks, utensils, and
oven surfaces can become hot during or after use.
1. Press CONVECTION pad.
• “COOK” and “CONV” show in display. “ENTER”
and “TEMP” flash in display .
2. Press number pad with desired oven temperature.
• Temperatures are located in upper left corner of
number pads. For example, if 400°F, press 9.
• Selected temperature and “CONV” show in
display. “ENTER”, “COOK”, and “TIME” flash in
display.
3. Press numbers for desired cooking time.
• Selected time “CONV” show in display. “ENTER”
and “START” flash in display.
4. Press START pad.
• Oven begins cooking.
• “COOK” shows and “CONV” flashes in display.
• Time and oven temperature alternate in display.
Before oven reaches selected temperature,
current temperature displays in rising 5°F
increments. If oven temperature is lower than
200°F, “LO F” displays until oven temperature
reaches 200°F.
.• When cooking is complete, signal sounds. “END”
displays.
• Press STOP/RESET pad or open oven door to
return display to time of day.
1. Press COMBINATION HIGH or COMBINATION
LOW pad.
• “HIGH” or “LOW”, and “COMBI” show in display.
“ENTER”, “COOK”, and “TIME” flash in display.
2. Press numbered pads for desired cooking time.
• Selected numbers and “COMBI” show in display.
“ENTER” and “START” flash in display.
3. Press START pad.
• Combination cooking begins. “COOK” shows and
“COMBI” flashes in display. Selected cooking time
counting down and “HIGH” or “LOW” alternately
show in display.
• When cooking is finished, signal sounds and
“END” displays.
• Press STOP/RESET pad or open oven door to
return display to time of day.
11
2-Stage Cooking Program
Auto Weight Combination Cooking
Oven has 2 stage memory. Micro Time
Entry, Convection, and Combination High
or Low can be set to
run 2 cooking
programs without stopping.
The programming example:
First program microwave 4 minutes, power level 6.
Second program 15 minutes, 400°F convection.
1. Press MICRO TIME ENTRY pad.
2. Press 4, 0, 0 pads in sequence to enter first
cooking time.
3. Press COOKMATIC LEVEL pad.
4. Press 6 to enter power level 6.
5. Press CONV pad.
6. Press 8 numbered pad to enter temperature.
7. Press 1,5,0,0 in sequence to enter time for second
cooking time.
8. Press START pad.
• Signal sounds twice between stages. Open door
to stir or arrange food between stages. Program
will not be lost.
• When cooking is finished, signal sounds and
“END” displays. Press STOP/RESET pad or
open oven door to return display to time of day.
Use to cook food according to food type and weight.
1. Press AUTO WEIGHT COMBINATION COOK pad.
• “AUTO” and “COMBI” show in display. “ENTER”
and “CODE” flash in display.
2. Press numbered pad (1-7) to select food type. See
table for pads and food types.
• Selected numbers and “COMBI” show in display.
“ENTER” and “WEIGHT” flash in display.
3. Press numbers for desired cooking weight.
• For example, to set 1.5 pounds, press 1 and 5 in
sequence. To enter weight less than 1lb., press 0
pad first.
• Maximum weight limit is 9.9 pounds for all
food types.
• Selected numbers, “AUTO”, and “COMBI” show
in display. “ENTER” and “START” flash in display.
4. Press START pad.
• Auto Weight Combination Cooking begins.
“COMBI” flashes in display. “AUTO” and “COOK”
show in display. Preprogrammed cooking time
counting down.
• Signal sounds halfway through defrosting time.
To stop oven, press STOP/RESET pad or open
door. Turn food over. Press START pad to
resume defrosting.
• When Auto Weight Combination Cooking is
complete, oven signal sounds. “END” displays.
• Press STOP/RESET pad or open oven door to
return display to time of day.
12
Numbered pad
Food type
1
2
3
4
5
6
7
Beef, rare
Beef, meduim
Beef, well done
Lamb, meduim
Lamb, well done
Pork
Poultry
Auto Accu-Thaw
Reheat Pad Cooking
Use to defrost food according to food type and weight.
1. Press AUTO ACCU-THAW pad.
• “AUTO” and “DEF” show in display. “CODE” and
“ENTER” flash in display.
2. Press numbered pad (1, 2, or 3) to select food
type. See table for pads and food types.
• Selected food type, “AUTO”, and “DEF” show in
display. “ENTER” and “WEIGHT” flash in display.
3. Press numbers for desired cooking weight.
• Selected weight displays. For example to set 1.5
pounds, press 1 and 5 pad in sequence. To enter
weight less than 1lb., press 0 pad first.
• Selected numbers, “AUTO”, and “DEF” show in
display. “ENTER” and “START” flash in display.
4. Press START pad.
• Defrost cycle begins, oven light turns on, and
preprogrammed defrosting time counts down.”
AUTO” and “DEF” show in display.
• Signal sounds halfway through defrosting time.
To stop oven, press STOP/RESET pad or open
door. Turn food over. Press START pad to
resume defrosting.
• When defrosting is complete signal sounds
and “END” displays.
• Press STOP/RESET pad or open oven door to
return display to time of day.
Reheats food and beverages using microwave energy.
Select category and, 1 or 2 servings. For best results,
food should be room temperature, place large or thick
pieces of food near the edge of the plate, and stir food
after heating.
1. Press REHEAT pad.
• “AUTO” and “REHEAT” show in display.
“ENTER” and “CODE” flash in display.
2. Press numbered pad (1, 2, or 3) to select food or
beverage type. See table for pads and food types.
• Pad 1 selects plate of food. Pad 2 selects
beverage. Pad 3 selects baked goods.
3. Press numbered pad 1 or 2 to select serving size.
• Do not hesitate when selecting quantity. Oven
starts automatically.
• Category shows briefly and reheat begins. Oven
light turns on, cooking time counts down, and
“AUTO” and “REHEAT” show.
• When reheat cycle is complete signal sounds.
“END” displays.
• Press STOP/RESET pad or open oven door to
return display to time of day.
Numbered
pad
Food type
1
MEAT
Beef
Pork
Veal
Lamb
Variety meat
POULTRY
Chicken
Cornish hen
Duck
Turkey
FISH
Fish
Seafood
2
3
Maximum
Weight (lbs.)
9.9
9.9
9.9
13
Numbered
pad
Food type
Serving Size
(Ounces)
1
2
3
Plate
Berverage
Baked Goods
8
8
8
Cook Pad Cooking
Popcorn Cooking
Cooks food using microwave energy. Select category
and, up to 4 servings.
1. Press COOK pad.
• “AUTO” and “COOK” show in display. “ENTER”
and “CODE” flash in display.
2. Press numbered pad (1, 2, 3, 4) to select food
type.
• Pad 1 selects Potato. Pad 2 selects Fresh
Vegetable. Pad 3 selects Frozen Vegetable.
Pad 4 selects Frozen Entree.
3. Press numbered pad 1-4 to select serving size.
• Do not hesitate when selecting serving size.
Oven starts automatically.
• Category shows briefly and cooking begins.
Oven light turns on, cooking time counts down,
and “AUTO” and “COOK” show.
• When cooking cycle is complete signal sounds.
“END” displays.
• Press STOP/RESET pad or open oven door to
return display to time of day.
Popcorn cooking cooks popcorn using microwave
energy. Cook one bag at a time.
Numbered
pad
Food type
Serving Size
(Ounces)
1
2
3
Potato
Fresh vegetables
Frozen
vegetables
Frozen entrees
6
4
5
4
CAUTION
To avoid steam burns when opening bag, wear
protective clothing like dry oven mitts and keep face
away from bag opening. Escaping steam can burn.
1. Place convection rack on turntable. Place popcorn
package on top of convection rack.
2. Press POPCORN pad once for 1.8 oz. or twice for
3.5 oz. package.
• Do not hesitate when selecting serving size.
Oven starts automatically.
• Press once for 1.8 oz. package,
twice for 3.5 oz. package.
• Oven begins cooking. Oven light turns on.
“POPCORN” shows briefly then cooking time
counts down. “AUTO” and “COOK” show
in display.
• When cooking is complete signal sounds and
"END" displays.
• If additional time is required, use high (100%)
power in 20 second increments. Never
microwave bag of popcorn more than 5 minutes.
5
14
Plus Time Pad Cooking
Timer
Automatically cooks or adds 10-30 seconds in 10
second increments.
1. Press PLUS TIME pad.
• Press once for 10 seconds, twice for 20 seconds,
3 times for 30 seconds.
• Cooking begins.
2. Press STOP/RESET pad or open oven door to
return display to time of day.
1. Press MICRO TIME ENTRY.
2. Press numbered pads for desired time.
• Time displays.
• Timer can be set for up to 99 minutes and 99
seconds in one program setting.
3. Press COOKMATIC LEVEL pad.
• “P-HI” displays.
4. Press 0 pad.
• “P-0” displays.
• If “0” power is not programmed oven generates
microwave energy.
5. Press START pad.
• “COOK” shows in display, selected time counts
down, and “P-0” alternately display.
• When time has elapsed signal sounds. “END”
displays.
• Press STOP/RESET pad or open oven door to
return display to time of day.
Hold Warm
Hold food at warm temperature for 60 minutes. To
automatically have Hold Warm start after a cooking
cycle, press Hold Warm and set program according to
instructions.
1. Press HOLD WARM pad.
• “HOLD” shows in display. “ENTER” and “START”
flash in display.
2. Press START pad.
• Oven begins hold warm cycle. “HOLD” and
“COOK” display.
• When holding time is complete, signal sounds.
“END” displays.
• Press STOP/RESET pad or open oven door to
return display to time of day.
Child Lock
Oven does not operate. Pads do not function when
child lock is on.
1. Press and hold 0 pad until signal sounds.
• “LOCK” displays.
2. To cancel child lock, press 0 pad until signal
sounds and “LOCK” no longer shows.
• Press STOP/RESET pad before making next
selection.
15
Pausing Operation or Canceling Program
• Press STOP/RESET pad or open door to pause
operation. Press START pad to resume defrosting.
• Press open oven door and press STOP/RESET pad
or press STOP/RESET pad twice to cancel program.
Care and Cleaning
Before Calling for Service
Interior, Exterior and Door
Warning
CAUTION
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.
To avoid burns use utensils or protective clothing,
like pan grips or dry oven mitts. Racks, utensils, and
oven surfaces can become hot during or after use.
Readout display does not light up:
• Confirm unit is plugged in on dedicated circuit.
• Confirm unit is on grounded and polarized circuit.
• Check fuse or circuit breaker. Test circuit is operable
by plugging another item in wall outlet.
If walls, floor, and door of oven become splattered,
wipe as soon as possible. Use paper towel, soft sponge
or cloth, and mild detergent in warm water. Wring
sponge or cloth to remove excess water before wiping
unit. Boil a cup of water in microwave oven to loosen
soil before cleaning:
• Do not use harsh or abrasive cleaners or cleaners
containing ammonia. These could damage finish.
• Never pour water into microwave oven bottom.
• Do not use water pressure type cleaning systems.
• Do not allow water to seep into ventilation openings
on oven exterior.
Readout display appears wrong:
• Press STOP/RESET pad.
Microwave oven does not operate:
• Confirm door is securely closed.
Food is overcooked:
• Confirm cooking at correct power level.
Control Panel
Open oven door to prevent oven from accidentally
starting. Wipe with a damp cloth followed immediately
by a dry cloth. Press STOP/RESET pad after cleaning
to clear screen in case any pads were pressed.
Food is undercooked:
• Confirm unit is plugged into dedicated circuit.
• Confirm cooking at correct power level.
Keep a copy of sales receipt for future reference or in
case warranty service is required. For questions call
Consumer Affairs Department at 1-800-843-0304 inside
U.S.A. 319-622-5511 outside U.S.A. To locate an
authorized servicer, call 1-800-628-5782. Warranty
service must be performed by an authorized servicer.
Amana also recommends contacting an authorized
servicer if service is required after warranty expires.
Air Vents
Cooking vapors can buildup along discharge louvers in
back of oven on right side. Clean air vent with damp
cloth and dry.
Turntable
Wash by hand using mild detergent in warm water or
wash in dishwasher.
Oven Light
Oven light must be changed by authorized Amana
servicer. See information on contacting a servcier.
16
Cooking Guides and Recipes
17
Guides
Food
Setting
BEEF
Ground beef (bulk)
MEAT
Ground beef (patties)
MEAT
Hamburger patty
Pot roast/chuck roast
MEAT
MEAT
Rib roast
MEAT
Rolled rump roast
MEAT
Round steak
MEAT
Stew beef
MEAT
Tenderloin steak
MEAT
LAMB
Chops
(1-inch thick)
Cubes for stew
Rolled roast
PORK
Bacon
Chops
(½-inch thick)
Country-style ribs
AUTO WEIGHT DEFROST GUIDE - MEAT
At Beep
Special Instructions
Meat of irregular shape and large, fatty cuts of
meat should have the narrow or fatty areas
shielded with foil at the beginning of a defrost
sequence.
Remove thawed portions
Do not defrost less than ¼ lb. Freeze in
with fork. Turn over. Return
doughnut shape.
remainder to oven.
Separate and rearrange.
Do not defrost less than two 4-oz. patties.
Depress center when freezing.
Separate and rearrange.
Place on microwavable baking dish.
Turn over. Cover warm
Place on microwavable baking dish.
areas with aluminum foil.
Turn over. Cover warm
Place on microwavable baking dish.
areas with aluminum foil.
Turn over. Cover warm
Place on microwavable baking dish.
areas with aluminum foil.
Turn over. Cover warm
Place on microwavable baking dish.
areas with aluminum foil.
Remove thawed portions
Place on microwavable baking dish.
with fork. Separate
remainder. Return remainder
to oven.
Turn over. Cover warm
Place on microwavable baking dish.
areas with aluminum foil.
MEAT
Separate and rearrange.
Place on microwavable baking dish.
MEAT
Remove thawed portions
with fork. Separate
remainder. Return remainder
to oven.
Turn over. Cover warm
areas with aluminum foil.
Place on microwavable baking dish.
MEAT
MEAT
Separate and rearrange.
Separate and rearrange.
Place on microwavable baking dish.
Place on microwavable baking dish.
MEAT
Turn over. Cover warm
areas with aluminum foil.
Separate and rearrange.
Turn over. Cover warm
areas with aluminum foil.
Removed thawed portions
with fork. Turn over. Return
remainder to oven.
Separate and rearrange.
Turn over. Cover warm
areas with aluminum foil.
Place on microwavable baking dish.
Separate and rearrange.
Place on microwavable baking dish.
MEAT
Hot dogs
Rolled roast,
boneless
Sausage bulk
MEAT
MEAT
Sausage links
Spareribs
MEAT
MEAT
VEAL
Cutlets
(1 lb., ½-inch thick)
MEAT
MEAT
18
Place on microwavable baking dish.
Place on microwavable baking dish.
Place on microwavable baking dish.
Place on microwavable baking dish.
Place on microwavable baking dish.
Place on microwavable baking dish.
Food
CHICKEN
Breasts (boneless)
Cut up
Whole
(under 4 lbs.)
CORNISH HENS
Whole
TURKEY
Breast
(under 6 lbs.)
Food
AUTO WEIGHT DEFROST GUIDE - POULTRY
Setting
At Beep
Special Instructions
No poultry over 5.9 lbs. should be defrosted
using AUTO DEFROST, nor should any
whole turkeys be defrosted with this setting.
POULTRY Separate and turn over.
Place on microwavable baking dish. Finish
Cover with waxed paper.
defrosting by immersing in cold water.
POULTRY Separate pieces and
Place on microwavable baking dish. Finish
rearrange. Turn over. Cover defrosting by immersing in cold water.
warm areas with aluminum
foil.
POULTRY Turn over (breast-side
Place chicken breast-side up on
down). Cover warm areas
microwavable baking dish. Finish defrosting
with aluminum foil.
by immersing in cold water. Remove giblet
when chicken is partially defrosted.
POULTRY
Turn over. Cover warm
areas with aluminum foil.
Place on microwavable baking dish. Finish
defrosting by immersing in cold water.
POULTRY
Turn over. Cover warm
areas with aluminum foil.
Place on microwavable baking dish. Finish
defrosting by immersing in cold water.
AUTO WEIGHT DEFROST GUIDE - FISH AND SHELLFISH
Setting
At Beep
Special Instructions
FISH
Fillets
FISH
Turn over. Separate fillets
when partially thawed.
Steaks
FISH
Separate and rearrange.
Whole
FISH
Turn over.
SHELLFISH
Crabmeat
Lobster tails
Shrimp
Scallops
FISH
FISH
FISH
FISH
Break apart. Turn over.
Turn over and rearrange.
Break apart and rearrange.
Break apart and rearrange.
19
Place in microwavable baking dish.
Carefully separate fillets under cold running
water.
Place in microwavable baking dish. Finish
defrosting under cold running water.
Place in microwavable baking dish. Cover
head and tail with foil. Do not let foil touch
sides of microwave. Finish defrosting by
immersing in cold water.
Place in microwavable baking dish.
Place in microwavable baking dish.
Place in microwavable baking dish.
Place in microwavable baking dish.
Cooking Chart
Meat
BEEF
Corned beef
(3 lbs.)
Cubes for stew
(2 lb. 1-inch
cubes)
Ground beef
(1 lb.)
Hamburgers,
fresh or defrosted
frozen (4 oz. each)
1 patty
2 patties
4 patties
Pot roast
(3-4 lbs.)
Cooking Mode
MEAT COOKING CHART
Cooking Time
(Cook 1)
MICRO POWER HI
then
(Cook 2)
MICRO POWER 3
15 minutes
(Cook 1)
MICRO POWER HI
then
(COOK 2)
MICRO POWER 3
MICRO POWER HI
10 minutes
47 to 53 minutes
per pound
36 minutes per
pound
5 to 6 minutes
COMBI HIGH
(Cook 1)
MICRO POWER HI
then
(Cook 2)
MICRO POWER 3
9 to 10 minutes
9 to 10 minutes
11 to 12 minutes
15 minutes
42 to 47 minutes
per pound
Rib roast, rolled
(3-4 lbs.)
COMBI HIGH
11 to 13 minutes
per pound, RARE
(135°F)
13 to 16 minutes
per pound,
MEDIUM (155°F)
Rump roast, rolled
(3-4 lbs.)
COMBI HIGH
20 to 22 minutes
per pound, RARE
(135°F)
23 to 25 minutes
per pound,
MEDIUM (155°F)
Sirloin tip roast
(3-4 lbs.)
COMBI HIGH
11 to 13 minutes
per pound, RARE
(135°F).
13 to 16 minutes
per pound,
MEDIUM (155°F).
20
Special Instructions
Place corned beef in 3-quart microwavable
casserole. Pour 1 cup of water and desired
seasonings over corned beef. Cook covered.
Turn over beef twice during cooking. Shield
thinner ends with foil. Cook until fork-tender. Let
stand covered 15 minutes. Thinly slice beef
diagonally across grain.
Place cubes in 3-quart microwavable casserole.
Pour 1 cup of water or broth over cubes. Cook
covered. Stir cubes halfway through cooking.
Cook until fork-tender. Let stand covered 10
minutes.
Crumble beef and place in microwavable sieve
or colander. Place sieve in microwavable bowl
to collect drippings. Cover with waxed paper.
Stir after 3 minutes to break meat apart. After
cooking let stand covered 2 minutes. If meat is
still pink, cover and cook 1 more minute.
Arrange patties on microwavable and ovenproof
baking dish. Place roast rack or convection rack
on turntable. Remove from oven and let stand 1
to 2 minutes.
Pierce roast deeply on both sides in several
places. Place roast in large cooking bag; place
in microwavable dish. Add desired seasonings
and 1 cup of liquid over roast. Close bag loosely
with microwavable closure or string. Carefully
turn meat over after 45 minutes. Continue
cooking until fork-tender. Let stand in bag 10
minutes.
Place roast fat side down on microwavable and
ovenproof baking dish. Add desired seasonings
and place on convection rack on turntable.
Shield if necessary. Turn over halfway through
cook time. Remove from oven and let stand
covered with foil 15 minutes. (Temperature may
rise about 10°F.)
Place roast fat side down on microwavable and
ovenproof baking dish. Add desired seasonings
and place on convection rack on turntable.
Shield if necessary. Turn over halfway through
cook time. Remove from oven and let stand
covered with foil 15 minutes. (Temperature may
rise about 10°F.)
Place roast fat side down on microwavable and
ovenproof baking dish. Add desired seasonings
and place on convection rack on turntable. Turn
over halfway through cook time. Remove from
oven and let stand covered with foil 15 minutes.
(Temperature may rise about 10°F.)
Lamb
Lamb roast, rolled,
boneless
(3-4 lbs.)
Lamb stew cubes
(2 lbs.)
1-inch cubes
PORK
Bacon slices
2 slices
4 slices
6 slices
Canadian bacon
2 slices
4 slices
6 slices
Chops
2 chops
(about 12 oz.)
4 chops
(1½ lbs.)
COMBI HIGH
(Cook 1)
MICRO POWER HI
then
(COOK 2)
MICRO POWER 3
12 to 13 minutes
per pound, RARE
(135°F)
14 to 15 minutes
per pound,
MEDIUM (145°F)
16 to 16½
minutes per
pound, WELL
(155°F)
10 minutes
37 minutes per
pound
MICRO POWER HI
1½ to 2 minutes
3 to 4 minutes
4½ to 5½ minutes
MICRO POWER HI
30 to 45 seconds
1 to 1½ minutes
1 to 2 minutes
COMBI LOW
16 to 19 minutes
30 to 35 minutes
Hot dogs
1
2
4
MICRO POWER HI
Ham, boneless
fully cooked
2 lbs.
5 lbs.
Ham, center slice
(1 lb.)
MICRO POWER 5
Loin roast, rolled,
boneless
(3½-4½ lbs.)
COMBI LOW
30 to 45 seconds
45 to 60 seconds
1 to 2 minutes
MICRO POWER 5
10 to 15 minutes
per pound
5 to 6 minutes
15 to 17 minutes
per pound
21
Place roast fat side down on microwavable and
ovenproof baking dish. Brush with marinade and
desired seasonings such as rosemary, thyme or
marjoram. Place on convection rack on
turntable. Turn over halfway through cook time.
Remove from oven and let stand covered with
foil 15 minutes. (Temperature may rise about
10°F.)
Place cubes in 2-quart microwavable casserole.
Add desired seasonings such as rosemary,
thyme and marjoram and 1 cup of water. Cook
covered. Stir cubes twice during cooking. Cook
until fork-tender. Let stand covered 15 minutes.
Place bacon slices on microwavable roast rack.
Cover with microwavable paper towel. After
cooking let stand covered 1 minute.
Place meat on microwavable roast rack. Cover
loosely with waxed paper. After cooking let
stand covered 1 minute.
Place chops in microwavable and ovenproof
baking dish. Add desired seasonings and place
on convection rack on turntable. Cook until no
longer pink or until internal temperature reaches
170°F. Turn over chops halfway through
cooking. Remove from oven and let stand
covered 5 minutes. (Temperature may rise
about 10°F.)
Pierce hot dogs and place on microwavable
baking dish. Cover with waxed paper. If in bun,
wrap in microwavable paper towel or paper
napkin to absorb moisture. After cooking, let
stand 30 seconds to 1 minute.
Place ham on microwavable baking dish. Cover
with waxed paper. Turn ham over halfway
through cooking. Cook until internal temperature
reaches 120°F. Let stand covered 10 minutes.
Place slice on microwavable baking dish. Cover
with plastic wrap; vent. After cooking let stand
covered 1 minute.
Place roast on microwavable and ovenproof
baking dish. Add desired seasonings and place
on CONVECTION Rack on turntable. Turn over
halfway through cooking time. After cooking
remove from oven and let stand 15 minutes.
(Temperature may rise about 10°F.) Internal
temperature of pork should reach 170°F before
serving.
Sausage links,
fresh or defrosted
frozen
Sausage patties,
fresh (2 oz. each)
2 patties
4 patties
6 patties
Spareribs
(2½-3½ lbs.)
CONVECTION
400°F
12 to 14 minutes
CONVECTION
400°F
18 to 20 minutes
MICRO POWER 5
27 to 32 minutes
per pound
(165°F)
then
MICRO POWER 5
(if desired)
10 minutes
(if desired)
Preheat CONVECTION to 400°F. Pierce links
and place on ovenproof baking dish. Turn links
over halfway through cooking.
Place sausage patties on ovenproof baking
dish. Turn patties over after 10 minutes of
cooking.
Place ribs, cut into serving size pieces, bone
side down in large cooking bag. Place bag in 3quart microwavable casserole. Add 1 cup of
water to bag. Close bag loosely with
microwavable closure or string. Turn ribs over,
rearranging carefully, halfway through cooking.
Cook until meat is fork-tender. Carefully remove
ribs.
If desired, place ribs on microwavable roast rack
and brush sauce over ribs. Cook covered with
waxed paper. Let stand covered 10 minutes.
(Temperature may rise about 10°F.) Internal
temperature of pork should reach 170°F before
serving.
NOTE: Using oven mitts, or hot pads, carefully insert and remove turntable and convection rack together for ease in
handling.
Poultry
Chicken
Breasts, boneless,
skinless
1 half breast
(4-5 oz.)
1 whole breast
(10-12 oz.)
Cooking Mode
POULTRY COOKING CHART
Cooking Time
COMBI HIGH
6 to 8 minutes
COMBI HIGH
15 to 17 minutes
Cut up fryer
(2½-3 lbs.)
COMBI HIGH
30 to 35 minutes
Whole
(3-3½ lbs.)
COMBI HIGH
35 to 40 minutes
22
Special Instructions
Wash and dry poultry. Place breasts, thickest
portions to outside, on microwavable and
ovenproof baking dish. Place on convection rack
on turntable. Brush with butter and seasonings if
desired. Cook until no longer pink and juices run
clear. Remove from oven and let stand covered
3 minutes.
Wash and dry poultry. Arrange pieces on
microwavable and ovenproof baking dish with
skin side down and thickest pieces to the
outside. Brush with butter and seasonings if
desired. Place on convection rack on turntable.
Cook until no longer pink and juices run clear.
Turn over halfway through cook time. Remove
from oven and let stand covered 5 minutes.
Wash and dry poultry. Place on microwavable
and ovenproof baking dish with breast side
down. Brush with butter and seasonings if
desired. Place on convection rack on turntable.
Cook until no longer pink and juices run clear.
Turn over halfway through cook time. Remove
from oven and let stand covered with foil 10
minutes. (Temperature may rise about 10°F.)
Temperature in thigh should be about 175°F 185°F when done.
Cornish hens
Two whole
(1-1½ lbs. each)
COMBI HIGH
35 to 40 minutes
Turkey breast,
boneless
(2-3 lbs.)
COMBI HIGH
20 to 25 minutes
per pound
Turkey breast,
whole, bone-in
(4-9 lbs.)
COMBI HIGH
10 to 11 minutes
per pound
Drumsticks
(1½-2 lbs.)
COMBI HIGH
25 to 30 minutes
Wash and dry poultry. Tie wings to body of hen
and the legs to tail. Place hens breast side up
on microwavable and ovenproof baking dish.
Brush with butter and seasonings if desired.
Place on convection rack on turntable. Remove
and discard drippings and shield bone ends of
drumsticks with foil halfway through cooking if
needed. Cook until no longer pink and juices run
clear. Remove from oven and let stand covered
with foil 5 minutes. (Temperature may rise about
10°F.) Temperature in breast should be 170°F
before serving.
Place thawed turkey breast on microwavable
and ovenproof baking dish. Brush with butter
and seasonings if desired. Place on convection
rack on turntable. Turn over halfway through
cook time. Cook until no longer pink and juices
run clear. Remove from oven and let stand
covered with foil 10 minutes. (Temperature may
rise about 10°F.) Temperature in breast should
be 170°F before serving.
Wash and dry poultry. Place turkey breast on
microwavable and ovenproof baking dish. Brush
with butter and seasonings if desired. Place on
convection rack on turntable. Turn breast over
and remove and discard drippings halfway
through cooking. Cook until no longer pink and
juices run clear. Remove from oven and let
stand covered with foil 10 minutes.
(Temperature may rise about 10°F.)
Temperature in breast should be 170°F before
serving.
Wash and dry poultry. Place pieces with thickest
portion to outside on microwavable and
ovenproof baking dish. Brush with butter and
seasonings if desired. Place on convection rack
on turntable. Cook until no longer pink and
juices run clear. Turn over halfway through cook
time. Remove from oven and let stand covered
with foil 5 minutes.
NOTE: Using oven mitts or hot pads, carefully insert and remove turntable and convection rack together for ease in
handling.
23
Fish and
Shellfish
Fish fillets
Fish steaks
Whole fish
Scallops, sea
Shrimp, shelled
Lobster tail
FISH AND SHELLFISH COOKING CHART
Cooking Mode
Cooking Time
Special Instructions
Minutes per
Pound
MICRO POWER HI
4 to 5 minutes
Arrange fish in a single layer with thickest
portion toward outside edge of 1½-quart
microwavable baking dish. Brush with melted
butter and season, if desired. Cook covered with
plastic wrap; vent. Let stand covered 2 minutes.
MICRO POWER HI
4 to 5 minutes
Arrange fish in a single layer with thickest
portion toward outside edge of 1½-quart
microwavable baking dish. Brush with melted
butter and season, if desired. Cook covered with
plastic wrap; vent. Let stand covered 2 minutes.
MICRO POWER 7
6 to 7 minutes
Arrange fish in a single layer with thickest
portion toward outside edge of 1½-quart
microwavable baking dish. Brush with melted
butter and season, if desired. Cook covered with
plastic wrap; vent. Let stand covered 2 minutes.
MICRO POWER HI
3 to 4 minutes
Prepare as directed above, except stir halfway
through cooking.
MICRO POWER HI
3 to 4 minutes
Prepare as directed above, except stir halfway
through cooking.
MICRO POWER HI
4 to 5 minutes
Cut hard shell down middle with knife. Grasp tail
with both hands and open flat. Place flesh side
up in 8x8x2-inch square glass baking dish. Cook
covered with waxed paper. Let stand covered 2
minutes.
24
Recipes
Sandwiches
Convenience Food Cooking
Convection cooking is now made easier with the large
number of ready-to-bake frozen foods, quick breads and
muffins available. Most of these convenience products
can be successfully baked in your oven by following a
few simple guidelines.
1. For more browning of frozen foods and baked
goods use metal pans. Dark metal will provide a
browner product than shiny metal since the dark
metal surface absorbs more heat.
SLOPPY JOES
1 pound lean ground beef
1 cup finely chopped onions
2
/3 cup ketchup
2 tablespoons pickle relish
½ teaspoon salt
¼ teaspoon black pepper
6 hamburger buns, toasted
Put ground beef and onions into a 2-quart microwavable
casserole. Cook uncovered at POWER HI for 2 minutes.
Break up beef with a fork. Cook uncovered at POWER
HI for 2 to 2½ minutes or until pink nearly disappears;
drain. Add ketchup, relish, salt, and pepper; mix well.
Cook covered POWER HI for 3 to 4 minutes or until
thoroughly heated; stir once. Let stand covered 5
minutes. Serve on buns. 6 servings.
2. Always bake on the convection rack. The rack
allows heated air to circulate around food to
promote even cooking and browning.
3. Always preheat oven for recommended
temperature listed on package directions.
4. Cook or bake beginning with minimum time listed
on package directions. Check food doneness after
minimum cooking time, add time if necessary.
5. For baking bars or casseroles, such as lasagna, use
a 7x10-inch metal pan or a 1½-quart glass utility
dish since 9x13-inch pan will not fit on the
turntable. If using a 7x10-inch pan, the bake time
may need to be increased by 5 to 10 minutes.
6. Use a 6-cup muffin tin for baking muffins or
cupcakes.
7. Raise oven temperature 25°F above recipe
temperatures not in this manual.
BARBECUED PORK SANDWICHES
2 pounds blade pork steaks
1 can (12 ounces) beer
1 small onion, thinly sliced
1 clove garlic, quartered
1 bay leaf
½ cup barbecue sauce
¼ cup chili sauce
¼ teaspoon black pepper
4 loaves (6 inch) pita bread (with pockets), cut in half
crosswise
shredded lettuce or coleslaw
Put pork into a 3-quart microwavable casserole; add
beer, onion, garlic, and bay leaf. Cook covered at
POWER HI for 10 minutes; and then at POWER 3 for
50 to 55 minutes or until pork is tender. Let stand
covered 10 minutes. Remove pork and onion; discard
liquid. Let stand until cool enough to handle. Shred
pork; return to casserole. Add reserved onion, barbecue
sauce, chili sauce, and pepper; mix well. Cook covered
at POWER HI for 3 to 4 minutes or until thoroughly
heated. Serve in pita bread; top with shredded lettuce or
coleslaw. 4 servings.
25
BACON-CHEESEBURGERS
3 slices bacon
1 pound lean ground beef
2 teaspoons Worcestershire sauce
¼ teaspoon onion powder
1
/8 teaspoon black pepper
4 slices Swiss cheese
4 hamburger buns, toasted
OPEN-FACE TUNA MELTS
1 can (6-½ ounces) tuna, drained and flaked
¾ cup alfalfa sprouts
1
/3 cup mayonnaise
1
/3 cup sliced celery
¼ cup thinly sliced green onions
½ teaspoon dried dill weed
1
/8 teaspoon salt
dash black pepper
4 slices whole wheat bread, toasted
4 large slices tomato, cut ¼-inch thick
4 slices American cheese
Place bacon on a microwavable roast rack. Cover with
double thickness of paper towel. Cook at POWER HI
for 2 to 3 minutes or until just crisp. Cool; crumble.
Combine bacon, ground beef, Worcestershire sauce,
onion powder, and pepper in a mixing bowl. Shape
mixture into four ½-inch thick patties; arrange on a
microwavable and ovenproof baking dish. Place on
convection rack and turntable. Cook at COMBI HIGH
for 13 to 16 minutes or until well done. Top each patty
with a Swiss cheese slice. Cook at COMBI HIGH for 45
to 60 seconds or until cheese is melted. Serve on buns.
4 servings.
Preheat CONVECTION to 450°F. Combine tuna,
alfalfa sprouts, mayonnaise, celery, green onions, dill
weed, salt, and pepper; mix well. Place ¼ of tuna
mixture on each bread slice; spread evenly to edges.
Top with tomato slice and then cheese slice. Place
bread slices on convection rack on turntable. Cook at
CONVECTION (450°F) for 9 to 10 minutes or until
cheese is melted. 4 servings.
OPEN-FACE SUB MELTS
1 cup thinly sliced mushrooms
4 thin green pepper rings, cut in half
2 thin red onion slices, separated into rings
2 radishes, thinly sliced
¼ cup Italian salad dressing
1 loaf (10 inches) French bread
¼ cup mayonnaise
6 slices tomato
4 slices (1-½ ounces each) mozzarella or Swiss
cheese
½ pound (8 ounces) sliced salami, bologna, turkey,
roast beef, or ham
Alfalfa sprouts
Starters and Snacks
PIGS IN A BLANKET
1 package (8 ounces) refrigerated crescent dinner
rolls.
1 pound cocktail franks or Vienna sausages
spicy brown mustard
Preheat CONVECTION to 400°F. Unroll dough onto
light floured surface; separate in to four rectangles.
Pinch seams to seal perforations. Beginning at shorter
side, cut each rectangle into 12 thin strips (each about
½-inch wide) with scissors. Wrap each frank with
dough strip. Place 16 wrapped franks at a time in an
8x8x2-inch glass baking pan. Cook at CONVECTION
(400°F) for 12 to 14 minutes or until lightly browned
and thoroughly heated. Repeat with remaining franks.
Serve with spicy brown mustard. 48 appetizers.
Combine mushrooms, green pepper, onion, and
radishes in a small mixing bowl. Pour dressing over
vegetables; toss lightly to coat. Set aside to marinate
for 15 to 20 minutes. Preheat CONVECTION to 425°F.
Slice bread loaf in half lengthwise, then in half
crosswise to make four halves. Spread mayonnaise on
each bread half; set aside. Drain vegetables; discard
marinade. Layer each bread half with marinated
vegetables, tomato, meat and cheese. Place bread
halves on CONVECTION Rack on turntable. Cook at
CONVECTION (450°F) for 8 to 10 minutes or until
cheese is melted. Garnish with alfalfa sprouts.
4 servings.
26
GRANOLA
2 cups quick oats, uncooked
½ cup almonds, coarsely chopped
¼ cup roasted sunflower seeds
¼ cup toasted wheat germ
¼ cup shredded, sweetened coconut
½ cup chopped dates
½ cup raisins
1
/3 cup honey
1 teaspoon vanilla extract
CONFETTI MACARONI AND CHEESE
White Sauce (see recipe)
1 cup elbow macaroni (about 4 ounces), cooked,
drained
1 cup boiled or baked ham, cut into ½-inch cubes
1 cup shredded Cheddar cheese
½ cup frozen peas
¼ cup grated Parmesan cheese
1 tablespoon Dijon-style mustard
Prepare White Sauce as directed in recipe. Combine
white sauce, macaroni, ham, Cheddar cheese, peas,
Parmesan cheese, and mustard in a 2-quart
microwavable casserole; mix thoroughly. Cook
uncovered at POWER HI for 4 to 5 minutes or until hot;
stir once. Let stand 1 minute. 4 servings.
Combine oats, almonds, sunflower seeds, wheat germ,
and coconut in an 8x8x2-inch glass baking dish.
Preheat CONVECTION to 425°F. Cook at
CONVECTION (450°F) for 10 to 12 minutes; stir every
2 minutes. Add dates, raisins, honey, and vanilla; stir
to coat. Reduce CONVECTION to 400°F. Cook at
CONVECTION (400°F) for 8 to 10 minutes; stir every 2
minutes. Allow to cool completely; stir occasionally.
Store in an air-tight container. 8 servings.
Chicken
CHICKEN CORDON BLEU
4 pieces skinless, boneless chicken breasts (about 4
ounces each)
2 ounces Swiss cheese, cut into thin strips
2 ounces baked ham, cut into thin strips
1 egg, lightly beaten
½ cup bread crumbs
STUFFED MUSHROOM CAPS
8 ounces fresh medium mushrooms (about 15
mushrooms)
2 tablespoons butter or margarine
2 tablespoons sliced green onion
1 tablespoon brandy
¼ cup herb and garlic cheese spread
2 tablespoons dry bread crumbs
2 tablespoons finely chopped pecans
1 tablespoon chopped fresh parsley
Cut a lengthwise slit in center of thickest part of each
chicken breast to form a pocket. Fill each pocket with ¼
of the cheese and ham strips, secure with a wooden
pick. Dip each filled breast into egg then roll in crumbs;
coat evenly. Place breasts in a baking dish. Place on
convection rack on turntable. Cook at COMBI HIGH for
12 to 15 minutes or until chicken is thoroughly cooked.
Remove wooden picks before serving.
4 servings.
Clean mushrooms by wiping with damp paper towels.
Remove stems; set caps aside. Finely chop stems. Put
butter and green onion into a 1-quart glass measuring
cup. Cook uncovered at POWER HI for 1 to 1½
minutes or until butter is melted. Add chopped
mushrooms and brandy; mix well. Cook uncovered at
POWER HI for 3 minutes; stir once. Add cheese
spread, bread crumbs, pecans, and parsley; mix well.
Spoon stuffing mixture into mushroom caps. Place
mushroom caps on paper towel-lined microwavable
plate. Cook uncovered at POWER HI for 3 to 4 minutes
or until mushrooms are tender. About 15 appetizers.
27
CHICKEN ENCHILADAS
1 cup finely chopped green pepper
½ cup finely chopped zucchini
1 clove garlic, minced
1 can (10 ounces) enchilada sauce
1 can (8 ounces) tomato sauce
2 cups chopped, cooked chicken
½ cup refried beans
½ teaspoon dried oregano leaves
¼ teaspoon ground cumin
¼ teaspoon salt
8 (6-½ inch) flour tortillas
1 cup shredded Cheddar cheese
ROASTED CHICKEN WITH GARLIC AND ROOT
VEGETABLES
2 carrots, pared, cut into 2-inch pieces
2 stalks celery, cut into 2-inch pieces
1 large sweet potato, pared, cut into 2-inch pieces
1 medium onion, peeled, cut into 2-inch pieces
1 small rutabaga, pared, cut into 2-inch pieces
2 tablespoons water
2 tablespoons butter or margarine, melted
5 cloves garlic, peeled, slivered
½ teaspoon dried rosemary leaves
¼ teaspoon dried thyme leaves
2½ to 3 pound whole chicken
fresh thyme
Combine green pepper, zucchini, and garlic in a 1½quart microwavable casserole. Cook covered at
POWER HI for 3 to 4 minutes or until vegetables are
tender. Combine enchilada and tomato sauces; reserve
½ cup. Add remaining sauce to green pepper mixture.
Stir in chicken, refried beans, oregano, cumin, and salt;
mix well. Cook covered at POWER HI for 3 to 4
minutes or until thoroughly heated; stir once. Set aside.
Soften tortillas by placing between damp paper towels.
Cook at POWER HI for 45 to 60 seconds or until warm.
Spoon ½ cup of chicken mixture into center of each
tortilla; roll up. Place seam side down in a 1½ quart
microwavable baking dish. Pour reserved sauce over
tortillas. Cook uncovered at POWER HI for 6 to 7
minutes or until thoroughly heated. Sprinkle with
Cheddar cheese. Cook uncovered at POWER HI for 1
to 2 minutes or until cheese is melted. Let stand 2
minutes. 4 servings.
Put carrots, celery, sweet potato, onion, rutabaga, and
water into a 3-quart microwavable casserole. Cook
covered at POWER HI for 10 minutes or until forktender; stir once. Set aside. Meanwhile, place garlic,
rosemary, and thyme into cavity of chicken. Place
chicken on microwavable roast rack in baking dish;
brush with butter. Place convection rack on turntable.
Cook at COMBI HIGH for 30 to 35 minutes or until
chicken is no longer pink and juices run clear; brush
with butter halfway through cooking. Temperature in
thigh should reach 180°F and temperature in breast
should reach 170°F when done. Remove chicken and
place in center of microwavable and ovenproof platter;
surround with vegetables. Drizzle vegetables with
chicken juices, if desired. Cook at COMBI HIGH for 5 to
7 minutes or until vegetables are thoroughly heated.
Garnish with fresh thyme, if desired. 4 servings.
CHICKEN MILANO
1 egg, beaten
1 teaspoon water
2
/3 cup corn flake crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
1 teaspoon dried basil leaves
1 teaspoon salt
½ teaspoon dried oregano leaves
1 clove garlic, minced
1 tablespoon chopped fresh parsley
¾ teaspoon paprika
¼ teaspoon black pepper
2½ to 3 pound chicken, cut into serving pieces
CHICKEN POT PIE
White Sauce (see recipe)
1 tablespoon butter or margarine
½ cup thinly sliced carrots
½ cup thinly sliced celery
½ cup thinly sliced mushrooms
½ cup snow pea pods (about 2 inches each)
¼ cup diced red pepper
2 cups cubed, cooked chicken
1 refrigerated, ready-to-bake pie crust
Prepare White Sauce as directed in recipe; set aside.
Put butter, carrots, celery, mushrooms, pea pods, and
red pepper into a 1-quart microwavable and ovenproof
casserole. Cook covered at POWER HI for 4 to 5
minutes or until vegetables are tender-crisp; stir once.
Preheat CONVECTION to 400°F. Add chicken and
white sauce to vegetables; stir well. Top with crust; trim
and flute edge. Cut steam vent in center of crust. Cook
at CONVECTION (400°F) for 15 to 20 minutes or until
sauce is hot and crust is lightly browned. 4 servings.
Beat egg and water in a shallow bowl. For coating,
combine crumbs, Parmesan and Romano cheeses,
basil, salt, oregano, garlic, parsley, paprika, and pepper
on a sheet of waxed paper. Dip chicken pieces into egg
mixture then roll in coating mixture. Arrange chicken
pieces in baking dish and place on convection rack with
thickest portions toward outside of dish. Place rack on
turntable. Cook at COMBI HIGH for 25 to 30 minutes or
until chicken is no longer pink and juices run clear. Let
stand 5 minutes. 4 servings.
28
Fish
FLOUNDER WITH FRESH VEGETABLES
1 cup thinly sliced mushrooms
¾ cup coarsely chopped, seeded, peeled fresh plum
tomatoes (about 4 ounces)
¼ cup coarsely chopped green pepper
¼ cup coarsely chopped red pepper
¼ cup thinly sliced green onions
1 clove garlic, minced
3 tablespoons chopped fresh parsley
1 pound flounder fillets
¼ teaspoon salt
1
/8 teaspoon black pepper
1
/8 teaspoon dried dill weed
1
/8 teaspoon dried thyme leaves
1 tablespoon dry white wine
1 tablespoon fresh lemon juice
Combine mushrooms, tomatoes, green and red
peppers, green onions, and garlic in a 1-quart glass
measuring cup. Cover with plastic wrap; vent. Cook at
POWER HI for 3 to 4 minutes or until vegetables are
tender-crisp. Add parsley; mix well. Set aside. Arrange
flounder fillets with thickest portions toward outside
edge in an 8x8x2-inch glass baking dish. Sprinkle with
salt, pepper, dill weed, and thyme. Spoon vegetable
mixture over fish; sprinkle with wine and lemon juice.
Cover with plastic wrap; vent. Cook at POWER HI for 5
to 6 minutes or until fish is opaque and flakes easily
when tested with a fork. Let stand covered 2 minutes. 4
servings.
HALIBUT STEAKS WITH TOMATO-HERB SAUCE
1 tablespoon butter or margarine
¼ cup finely chopped onion
1 clove garlic, minced
2 cups chopped, seeded tomatoes
2 tablespoons dry white wine
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil leaves
4 small halibut steaks, (about 1 pound), cut 1-inch
thick
2 tablespoons lemon juice
¼ teaspoon salt
1
/8 teaspoon black pepper
Put butter, onion, and garlic into a 1½-quart baking dish.
Cook uncovered at POWER HI for 2 to 3 minutes or
until vegetables are tender-crisp. Add tomatoes, wine,
parsley, and basil; stir well. Cook uncovered at POWER
HI for 3 to 4 minutes or until thoroughly heated. Place
halibut steaks on top of tomato-herb sauce. Sprinkle fish
with lemon juice, salt, and pepper. Cover with plastic
wrap; vent. Cook covered at POWER HI for 6 to 7
minutes or until fish is opaque and flakes easily with a
fork. Let stand covered for 2 minutes before serving.
4 servings.
29
SHRIMP PRIMAVERA
White Sauce (see recipe)
2 tablespoons butter or margarine
1 small zucchini (about 6 ounces), cut lengthwise into
quarters sliced ½-inch thick
1 cup broccoli flowerets
1 cup quartered fresh mushrooms
1 cup (2-inch lengths) asparagus
½ cup thinly sliced carrots
2 tablespoons butter
½ pound medium shrimp, shelled, deveined
2 tablespoons chopped fresh basil leaves
4 ounces fettucine noodles, cooked, drained
¼ cup grated Parmesan cheese
Prepare thin White Sauce as directed in recipe; set
aside. Put butter, zucchini, broccoli, mushrooms,
asparagus, and carrots into 2-quart microwavable
casserole. Cook covered at POWER HI for 5 to 6
minutes or until vegetables are tender; drain. Stir in
shrimp. Cook covered at POWER HI for 1 minute. Add
basil and reserved white sauce; stir to coat shrimp
mixture. Cook uncovered at POWER HI for 2½ to 3
minutes or until shrimp are opaque. Let stand 1 minute.
Pour vegetable-shrimp mixture over cooked noodles;
sprinkle with Parmesan cheese. Serve immediately. 4
servings.
BAKED SALMON FILLETS WITH CUCUMBER
SAUCE
1½ cups chopped, pared cucumber
2 tablespoons thinly sliced green onion
2 tablespoons chopped fresh mint leaves
½ teaspoon salt, divided
¼ teaspoon white pepper, divided
½ cup dairy sour cream
¼ cup plain yogurt
¼ teaspoon paprika
2 salmon fillets (7 to 8 ounces each), skinned
1 tablespoon butter or margarine
1 tablespoon lime juice
fresh chives
mint leaves
For cucumber sauce, combine cucumber, green onion,
mint leaves, ¼ teaspoon salt, and 1/8 teaspoon pepper
in a small bowl. Let stand 15 minutes. Add sour cream,
yogurt, and paprika; mix well. Cover and refrigerate.
Put salmon fillets into an 8x8x2-inch glass baking dish.
Dot with butter; sprinkle with lime juice and remaining
salt and pepper. Place CONVECTION Rack on
turntable. Place baking dish on rack. Cook uncovered
at COMBI LOW for 15 to 20 minutes or until fish flakes
easily when tested with fork. Garnish with fresh chives
and mint leaves. Serve with sauce. May also be served
chilled. 2 servings.
HALIBUT STEAKS WITH TOMATO-HERB SAUCE
1 tablespoon butter or margarine
¼ cup finely chopped onion
1 clove garlic, minced
2 cups chopped, seeded tomatoes
2 tablespoons dry white wine
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil leaves
4 small halibut steaks, (about 1 pound), cut 1-inch
thick
2 tablespoons lemon juice
¼ teaspoon salt
1
/8 teaspoon black pepper
Beef
HOMESTYLE MEAT LOAF
½ cup finely chopped onion
¼ cup finely chopped celery
1 tablespoon butter
1 clove garlic, minced
1½ pounds lean ground beef
1 slice white bread, crust trimmed, torn into small
pieces
1 egg, slightly beaten
2 teaspoons Worcestershire sauce
¼ teaspoon salt
1
/8 teaspoon black pepper
¼ cup ketchup
Put butter, onion, and garlic into a 1½-quart baking
dish. Cook uncovered at POWER HI for 2 to 3 minutes
or until vegetables are tender-crisp. Add tomatoes,
wine, parsley, and basil; stir well. Cook uncovered at
POWER HI for 3 to 4 minutes or until thoroughly
heated. Place halibut steaks on top of tomato-herb
sauce. Sprinkle fish with lemon juice, salt, and pepper.
Cover with plastic wrap; vent. Cook covered at POWER
HI for 6 to 7 minutes or until fish is opaque and flakes
easily with a fork. Let stand covered for 2 minutes
before serving. 4 servings.
Put onion, celery, butter, and garlic into a 2-cup glass
measuring cup. Cook uncovered at POWER HI for 3
minutes; set aside. Put beef into a medium mixing
bowl. Add cooked vegetables, bread, egg,
Worcestershire sauce, salt, and pepper; mix well.
Shape beef mixture into a rectangular loaf, about 6x4inches; place in a microwavable baking dish. Spread
ketchup on top. Place convection rack on turntable.
Place baking dish on convection rack. Cook at COMBI
HIGH for 30 to 35 minutes or until internal temperature
reaches 165°F. Let stand 5 minutes.
JAMBALAYA
½ pound Italian sausage
1 tablespoon olive oil
½ cup coarsely chopped celery
½ cup coarsely chopped green pepper
½ cup coarsely chopped onion
1 pound bone-in chicken breasts, cut into serving
size pieces
1 can (16 ounces) whole tomatoes, drained, seeded,
coarsely chopped
1 can (10¾ ounces) condensed chicken broth
1 cup uncooked long-grain white rice
¼ cup tomato paste
1 clove garlic, minced
1 bay leaf
¼ teaspoon ground red pepper
1 pound medium shrimp, shelled, deveined
Sliced green onion
BEEF GOULASH
1 to 1½ pounds boneless beef chuck top blade pot
roast, cut into ¾-inch cubes
¼ cup flour
1 can (16 ounces) whole tomatoes, drained, chopped
2 medium potatoes, pared, cut into 8 pieces each
1 cup thinly sliced carrots
½ cup coarsely chopped onions
2
/3 cup water
1 tablespoon lemon juice
1½ teaspoons instant beef bouillon granules
1½ teaspoons paprika
½ teaspoon garlic powder
¼ teaspoon dried dill weed
Pierce sausage and put on a microwavable plate.
Cover with plastic wrap; vent. Cook covered at POWER
HI for 4 to 5 minutes or until sausage is no longer pink.
Let stand 10 minutes. Cut into 1-inch pieces; set aside.
Combine olive oil, celery, green pepper, and onion in a
3-quart microwavable casserole. Cook uncovered at
POWER HI for 5 minutes; stir once. Add sausage,
chicken pieces, tomatoes, chicken broth, rice, tomato
paste, garlic, bay leaf, and red pepper; stir well. Cook
covered at POWER HI for 25 to 27 minutes or until rice
is tender; stir twice. Stir in shrimp. Cook covered at
POWER HI for 3 to 4 minutes or until shrimp are
opaque. Discard bay leaf. Garnish with sliced green
onion. 6 to 8 servings.
Put beef and flour into a large plastic food storage bag;
shake to coat beef. Empty beef-flour mixture into a 3quart microwavable casserole. Stir in tomatoes,
potatoes, carrots, onions, water, lemon juice, bouillon,
paprika, garlic, and dill weed. Cook covered at POWER
HI for 5 minutes and then at POWER 5 for 65 to 70
minutes or until beef is tender; stir three or four times.
Let stand covered 10 minutes. 4 to 6 servings.
30
BEEF STROGANOFF
2 tablespoons butter or margarine
1½ cups sliced fresh mushrooms (about 6 ounces)
1 small onion, thinly sliced, separated into rings
1½ pounds boneless beef round steak, trimmed
1 can (10¾ ounces) condensed cream of mushroom
soup
¼ cup water
1 tablespoon chopped fresh parsley or ½ teaspoon
dried parsley
½ teaspoon dry mustard
¼ teaspoon dried sage leaves, crushed
1
/8 teaspoon black pepper
1
/3 cup dairy sour cream
APRICOT-STUFFED PORK CHOPS
4 boneless, butterflied pork loin chops, (about 2
pounds, 1-inch thick)
¼ cup butter or margarine, melted
¼ cup finely chopped dried figs
1 can (8-¾ ounces) apricot halves, drained and finely
chopped (reserve ¼ cup syrup)
1 package (6 ounces) herb-seasoned stuffing mix
¾ cup chicken broth
½ teaspoon dried marjoram leaves
¼ teaspoon black pepper
Make two pockets in each pork chop, cutting from
outside edge almost to center. For stuffing, combine
butter, figs, apricots, stuffing mix, chicken broth,
reserved syrup, marjoram, and pepper in a mixing
bowl; mix well. Fill pockets with stuffing mixture.
Arrange chops on microwavable and ovenproof roast
rack in a baking dish with thickest portions towards
outside. Place convection rack on turntable. Place
baking dish on convection rack. Cook at COMBI LOW
for 35 to 40 minutes or until internal temperature
reaches 160°F and juices run clear. Cut chops in half
through uncut center portion to serve. 8 servings.
Put butter, mushrooms, and onion into a 2-quart
microwavable casserole. Cook uncovered at POWER
HI for 2½ to 3 minutes or until vegetables are tender.
Slice beef diagonally across the grain into 4x¼-inch
strips. Add beef strips to vegetable mixture; mix well.
Cook uncovered at POWER HI 4 to 4½ minutes or until
pink nearly disappears. Combine soup, water, parsley,
dry mustard, sage, and pepper in a 2-cup glass
measuring cup; stir into beef mixture. Cook covered at
POWER HI for 5 to 6 minutes; stir once. Stir in sour
cream. Let stand covered 5 minutes. 4 servings.
Pork
PORK BACK RIBS WITH BARBECUE SAUCE
1½ pounds pork loin back ribs
½ cup water
1 cup barbecue sauce
Cut ribs into serving size pieces. Place ribs bone side
down in a large cooking bag. Place bag in an 8x8x2inch glass baking dish; add water. Close bag loosely
with microwavable closure. Cook at POWER HI for 5
minutes and then at POWER 5 for 35 to 45 minutes or
until meat is fork-tender; turn ribs over halfway through
cooking. Remove ribs from cooking bag; place on
microwavable and ovenproof roast rack in baking dish.
Brush with barbecue sauce. Place convection rack on
turntable. Place baking dish on convection rack. Cook at
COMBI LOW for 5 minutes. Turn ribs over; brush with
barbecue sauce. Cook at COMBI LOW for 5 minutes.
2 servings.
31
PORK ROAST WITH HERBS
3 cloves garlic, minced, divided
1½ teaspoons dried rosemary leaves, divided
1 teaspoon grated fresh lemon peel
¼ teaspoon crushed dried sage leaves
¼ teaspoon black pepper, divided
3 pound rolled pork loin roast, boneless
2 tablespoons fresh lemon juice
1
/3 cup unseasoned dry bread crumbs
1 tablespoon chopped fresh parsley
½ teaspoon dried thyme leaves
½ teaspoon dried oregano leaves
lemon and carrot slices
fresh herbs
Combine 2 cloves garlic, 1 teaspoon rosemary, lemon
peel, sage, and 1/8 teaspoon black pepper in a small
bowl. Untie roast and rub inside surface with herb
mixture. Roll and tie roast with string. Brush lemon juice
on outside of surface. Combine bread crumbs, parsley,
thyme, oregano, and remaining garlic, rosemary, and
pepper on a sheet of waxed paper. Roll roast in crumb
mixture; press onto roast. Place roast fat side down in a
microwavable baking dish on convection rack. Cook at
COMBI LOW for 60 to 65 minutes or until meat
thermometer inserted in center of meat registers 160°F;
turn over halfway through cooking. Let stand tented
with foil 10 minutes before slicing. Garnish with lemon
and carrot slices and fresh herbs. 12 servings.
HOT AND SAVORY POTATO SALAD
4 medium baking potatoes (about 2 pounds),
scrubbed
2 tablespoons vegetable oil
4 slices bacon, diced
½ cup coarsely chopped onion
½ cup coarsely chopped celery
¼ cup cider vinegar
1 tablespoon sugar
1 tablespoon Dijon-style mustard
½ teaspoon salt
1
/8 teaspoon ground red pepper
1 tablespoon chopped fresh parsley
Vegetables and Side Orders
LEMON CREAMED SPINACH
White Sauce (see recipe)
1 package (10 ounces) frozen chopped spinach
1 teaspoon freshly grated lemon peel
¼ teaspoon salt
Prepare White Sauce as directed in recipe; set aside.
Remove outer wrapping from spinach package. Place
package on double thickness of paper towels on
turntable. Cook at POWER HI for 5 to 6 minutes or until
spinach is cooked. Let stand 2 minutes. Drain spinach
thoroughly. Combine spinach, lemon peel, reserved
white sauce, and salt in a 1-quart microwavable
casserole. Cook uncovered at POWER 7 for 4 to 5
minutes or until thoroughly heated. Let stand 2 minutes.
4 servings.
Pierce potatoes several times with a fork. Place on
double thickness of paper towel on turntable. Cook at
POWER HI for 10 to 12 minutes or until soft to the
touch; turn over halfway through cooking. Allow to cool
for 1 hour. Peel potatoes; cut into ½-inch thick slices;
set aside. Combine oil, bacon, onion, and celery in a 2quart microwavable casserole. Cook uncovered at
POWER HI for 5 to 6 minutes or until vegetables are
tender-crisp; stir once. Add potatoes, vinegar, sugar,
mustard, salt, and red pepper; stir gently to coat. Cook
covered at POWER HI for 2 to 3 minutes or until
thoroughly heated; stir once. Let stand for 1 minute.
Add chopped parsley; stir gently. Serve immediately. 4
servings.
BROCCOLI WITH HOLLANDAISE SAUCE
1½ pounds broccoli, cut into 4-inch spears
1 tablespoon water
3 egg yolks
1 tablespoon fresh lemon juice
1
/8 teaspoon white pepper
½ cup butter or margarine
pimento strips
lemon wedges
FRESH VEGETABLE KABOBS
½ cup butter or margarine
1 tablespoon lemon juice
1 teaspoon seasoned salt
½ teaspoon dried dill weed (or ½ teaspoon fresh
chopped)
1 small bunch broccoli (about 1 pound), cut into 2inch spears
1 medium zucchini (about ½ pound), cut into 1-inch
wedges
1 large red pepper, cut into 1½-inch squares
3 small onions, cut into quarters
12 medium fresh mushrooms
1 small cauliflower (about 2 pounds), cut into 2-inch
pieces
Arrange broccoli spears in a 1½-quart microwavable
baking dish with flowerets towards center of dish; add
water. Cover with plastic wrap; vent. Cook covered at
POWER HI for 8 to 10 minutes or until broccoli is
tender; drain. Cover to keep warm; set aside. Blend
egg yolks, lemon juice, and pepper with a wire whisk in
a 1-quart microwavable casserole; set aside. Put butter
into a 2-cup glass measuring cup. Cook uncovered at
POWER HI for 1 to 1½ minutes or until butter is melted.
Gradually pour butter into egg mixture stirring
constantly with whisk. Cook uncovered at POWER 5 for
1 to 1½ minutes or until thickened; stir three times with
whisk. Serve over reserved broccoli. Garnish with
pimento strips and lemon wedges. 4 servings.
Put butter into a 2-cup glass measuring cup. Cook
uncovered at POWER HI for 1 to 1¼ minutes or until
butter is melted. Stir in lemon juice, seasoned salt, and
dill weed. To assemble kabobs, alternate broccoli,
zucchini, red pepper, onion, mushroom, and cauliflower
on twelve 8-inch wooden skewers. Arrange kabobs on
a 10-inch round microwavable plate; brush with butter
sauce. Cover with plastic wrap; vent. Cook covered at
POWER HI for 4 to 5 minutes or until vegetables are
tender. Let stand covered 1 to 2 minutes. Repeat with
remaining kabobs. Remove cover and brush with
additional butter sauce before serving. 6 servings.
32
HERB ROASTED POTATOES
1 pound new potatoes, scrubbed
¼ cup vegetable oil
1 tablespoon chopped fresh parsley
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon coarsely ground black pepper
¼ teaspoon dried rosemary leaves
1
/8 teaspoon dried thyme leaves
TWICE BAKED POTATOES
4 medium baking potatoes (about 2 pounds),
scrubbed
2 slices bacon
½ cup shredded Cheddar cheese
½ cup dairy sour cream
¼ cup half-and-half or milk
1 egg, beaten
2 tablespoons butter or margarine
2 tablespoons chopped fresh parsley
1 tablespoon thinly sliced green onions
¼ teaspoon salt
1
/8 teaspoon white pepper
Cut potatoes into quarters. Combine potatoes, oil,
parsley, paprika, salt, pepper, rosemary, and thyme in a
medium mixing bowl; toss lightly to coat. Turn potato
mixture into an 8x8x2-inch glass baking dish. Place on
convection rack. Cook uncovered at COMBI HIGH for
18 to 23 minutes or until potatoes are tender and lightly
browned; stir twice. Let stand 3 to 4 minutes before
serving. 4 servings.
ORANGE-MAPLE ACORN SQUASH
¼ cup maple syrup
¼ cup orange juice
2 tablespoons packed brown sugar
2 tablespoons honey
1 tablespoon butter or margarine
1 tablespoon lemon juice
1 teaspoon grated fresh orange peel
¼ teaspoon grated fresh lemon peel
1
/8 teaspoon cinnamon
2 medium acorn squash (about 3 pounds)
For glaze, combine maple syrup, orange juice, brown
sugar, honey, butter, lemon juice, orange peel, lemon
peel, and cinnamon in a 2-cup glass measuring cup.
Cook uncovered at POWER HI for 6 to 7 minutes; set
aside. Wash and place squash on double thickness of
paper towel on turntable. Cook at POWER HI for 5
minutes. Carefully cut each squash into quarters;
remove seeds and fibers. Arrange quarters on a 10-inch
glass pie plate; spoon glaze into squash quarters. Cover
with plastic wrap; vent. Cook at POWER HI for 14 to 15
minutes or until squash is tender. Baste with glaze
halfway through cooking. Let stand 5 minutes. 8
servings.
33
Pierce potatoes several times with a fork. Place on
double thickness of paper towel on turntable. Cook at
POWER HI for 11 to 13 minutes or until potatoes are
tender; turn over halfway through cooking. Set aside.
Place bacon on microwavable roast rack; cover with
paper towel. Cook at POWER HI for 1½ to 2½ minutes
or until just crisp. Cool and crumble; set aside. Cut a
thin slice about ¼-inch from top of each potato. Scoop
out centers to within ¼-inch of edge. Reserve shells.
Preheat CONVECTION to 375°F. Combine potato
pulp, crumbled bacon, Cheddar cheese, sour cream,
half-and-half, egg, butter, parsley, green onion, salt,
and pepper in a large mixing bowl. Beat at medium
speed of electric mixer until blended. Spoon ¼ of the
potato mixture into each shell. Arrange potatoes in a
1½-quart baking dish. Cook at CONVECTION (375°F)
for 25 to 30 minutes or until lightly browned and
thoroughly heated. 4 servings.
BACON SCALLOPED POTATOES
2 slices bacon
2 large baking potatoes (about 1¾ pounds), peeled
and thinly sliced
½ teaspoon salt
¼ teaspoon white pepper
1 cup half-and-half or milk
1 cup shredded Cheddar cheese
1 tablespoon butter or margarine
Place bacon on double thickness of paper towel. Place
on CONVECTION Rack and cover with more paper
towel. Cook at POWER HI for 1½ to 2½ minutes or until
just crisp. Cool; crumble. Layer potatoes and bacon in
an 8x8x2-inch glass baking dish; sprinkle with salt and
pepper. Pour half-and-half over potatoes. Sprinkle
Cheddar cheese over potatoes; dot with butter. Cook
uncovered at COMBI HIGH for 20 to 25 minutes or until
potatoes are tender. 4 servings.
TOASTED GARLIC BREAD
½ cup butter or margarine, softened
3 tablespoons chopped fresh parsley
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon black pepper
1 loaf (10-inch) round Italian bread
2 tablespoon grated Parmesan cheese
WHITE SAUCE
1 tablespoon butter or margarine
1 tablespoon flour
¼ teaspoon salt
1
/8 teaspoon pepper
1 cup half-and-half or milk
Put butter into a 2-cup glass measuring cup. Cook
uncovered at POWER HI for 30 to 60 seconds or until
butter is melted. Stir in flour, salt, and pepper making a
smooth paste. Gradually add milk; stir well. Cook
uncovered at POWER HI for 2 to 3 minutes or until
thickened; stir vigorously two or three times. Let stand
1 minute. Serve as a light sauce for entrées or openfaced sandwiches. 1 cup thin white sauce.
Preheat CONVECTION to 450°F. Combine butter,
parsley, garlic, salt, and pepper in a small mixing bowl;
mix well. Cut bread loaf in half lengthwise; spread
seasoned butter on each half. Sprinkle with Parmesan
cheese. Place CONVECTION Rack on turntable. Place
one bread half on rack. Cook at CONVECTION
(450°F) for 5 to 7 minutes or until lightly browned.
Repeat with remaining bread half. 8 servings.
VARIATIONS
Medium White Sauce: Increase butter and flour to 2
tablespoons. Continue as directed. Serve with cooked
vegetables for a creamed side dish.
Desserts
CARAMEL CUSTARD
1 cup sugar, divided
3 tablespoons water
2 cups milk
4 eggs, beaten
½ teaspoon vanilla extract
Thick White Sauce: Increase butter and flour to 3
tablespoons. Continue as directed. Serve as topping for
entrées of chicken or turkey or in casseroles.
COUNTRY BUTTERMILK BISCUITS
2 cups flour
1 tablespoon baking powder
1 tablespoon sugar
½ teaspoon baking soda
½ teaspoon salt
½ cup butter or margarine, cut into small pieces
2
/3 cup buttermilk
Combine 2/3 cup sugar and water in a 1-cup glass
measuring cup. Cook uncovered at POWER HI for 5½
to 6 minutes or until sugar is golden brown. Pour into
six buttered 6-ounce glass custard cups; set aside.
Pour milk into a 2-cup glass measuring cup. Cook
uncovered at POWER HI for 4 minutes. Beat eggs,
remaining sugar, and vanilla in a 1-quart glass
measuring cup; gradually stir in milk. Pour over caramel
in custard cups. Arrange in a circular pattern on
turntable. Cook uncovered at POWER 5 for 9 to 10
minutes or until custard is set. Let stand until cool.
Refrigerate covered for at least 3 hours before inverting
to serve. 6 servings.
Preheat CONVECTION to 450°F. Combine flour,
baking powder, sugar, baking soda, and salt in a
medium mixing bowl. Cut butter into flour until mixture
resembles coarse crumbs; add buttermilk. Mix just until
dry ingredients are moistened; do not over mix. Turn
dough out onto a lightly floured surface; knead 8 to 10
times. Roll or pat out ½-inch thick. Cut with 2-inch
cutter dipped in flour. Place cut biscuits on ungreased
12-inch metal pizza pan. Place on CONVECTION
Rack. Cook CONVECTION (450°F) for 10 to 12
minutes or until lightly browned. Serve warm. 20
biscuits.
GRAHAM CRACKER CRUST
¼ cup butter or margarine
1¼ cups graham cracker crumbs
2 tablespoons sugar
¼ teaspoon cinnamon
Put butter in a 9-inch glass pie plate. Cook uncovered
at POWER HI for 1 to 1¼ minutes or until butter is
melted. Mix crumbs, sugar, and cinnamon; add to
butter. Mix well. Press mixture firmly against bottom
and sides of pie plate. Cook uncovered at POWER HI
for 1½ to 2 minutes or until set. Cool completely before
filling. One 9-inch crust.
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CINNAMON CRESCENTS
¼ cup raisins
3 tablespoons coarsely chopped pecans
2 tablespoons sugar
2 tablespoons cinnamon
1 package (8 ounces) refrigerated crescent dinner
rolls
2 tablespoons butter or margarine, melted
CREAM CHEESE AND RICOTTA FRUIT PIE
Graham Cracker Crust (see recipe)
2 packages (3 ounces each) cream cheese
2
/3 cup ricotta cheese
5 tablespoons sugar, divided
2 eggs
1 tablespoon fresh lemon juice
1
/8 cup sour cream
1 cup sliced fresh strawberries, peaches, or grapes
Preheat CONVECTION to 400°F. Combine raisins,
pecans, sugar, and cinnamon; reserve 1 tablespoon of
mixture. Unroll and separate dough into eight triangles.
Brush top surface of dough triangles with 1 tablespoon
melted butter; sprinkle evenly with raisin mixture. Roll
up according to package directions. Brush tops with
remaining butter; sprinkle with reserved raisin mixture.
Place rolls on ungreased 12-inch metal pizza pan. Place
on CONVECTION Rack. Cook at CONVECTION
(400°F) for 12 to 14 minutes or until lightly browned.
Serve warm. 8 rolls.
PIE CRUST
1 cup flour
¼ teaspoon salt
6 tablespoons vegetable shortening
3 to 4 tablespoons water
Combine flour and salt in a mixing bowl. Cut shortening
into flour to form coarse crumbs. Sprinkle with water 1
tablespoon at a time; mix with a fork until particles are
moistened and cling together. Form dough into a ball.
Preheat CONVECTION to 450°F. Place dough on a
lightly floured surface. Roll out 1/8-inch thick (about a
12-inch circle) and place in a 9-inch glass pie plate. Trim
and flute edge. Prick sides and bottom of crust with a
fork. Cook at CONVECTION (450°F) for 10 to 12
minutes or until dry and opaque. One 9-inch crust.
35
Prepare Graham Cracker Crust as directed in recipe;
set aside. Put cream cheese into a 2-quart
microwavable casserole. Cook uncovered at POWER
5 for 1 to 1½ minutes or until softened. Add ricotta
cheese, 4 tablespoons sugar, eggs, and lemon juice.
Beat at medium speed with electric mixer until smooth.
Pour into prepared graham cracker crust. Cook
uncovered at POWER 5 for 11 to 13 minutes or until
edges of filling are firm and center is almost set. Let
stand on counter for 10 minutes. Combine sour cream
and remaining 1 tablespoon sugar in a small mixing
bowl. Spread on top of pie. Refrigerate at least 2
hours. Top with fresh fruit before serving. One 9-inch
pie.
APPLE-PEAR CRISP
6 cups pared, thinly sliced apples (about 6 medium)
2 cups pared, thinly sliced pears (about 2 medium)
2 tablespoons sugar
1 tablespoon fresh lime juice
½ teaspoon grated fresh lime peel
½ teaspoon ground ginger, divided
1
/8 teaspoon ground allspice
½ cup flour
1
/3 cup packed brown sugar
1
/3 cup chopped almonds
¼ cup quick oats, uncooked
1
/8 teaspoon salt
5 tablespoons butter or margarine, cut into small
pieces
Combine apples, pears, sugar, lime juice, lime peel, ¼
teaspoon ginger, and allspice in an 8x8x2-inch glass
baking dish; mix well. Combine flour, brown sugar,
almonds, oats, remaining ginger, salt, and butter in a
small mixing bowl. Cut butter into flour mixture with a
pastry blender to form coarse crumbs. Sprinkle crumb
mixture evenly over fruit. Cook at COMBI HIGH for 18
to 20 minutes or until fruit is tender and topping is
crisp. Let stand 5 minutes. 8 servings.
APPLESAUCE CAKE
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
½ cup butter or margarine, softened
1 cup sugar
2 eggs
¾ cup applesauce
½ cup raisins
½ cup coarsely chopped walnuts
Preheat CONVECTION to 375°F. Sift together flour,
baking soda, cinnamon, nutmeg, cloves, and salt; set
aside. In a medium mixing bowl cream butter and sugar
with electric mixer at medium speed until light. Add
eggs, one at a time; beat well after each addition for a
total of 2 minutes. Stir in flour mixture alternately with
applesauce; mix until blended after each addition. Fold
in raisins and walnuts. Pour mixture into a greased 10cup fluted tube pan. Cook at CONVECTION (375°F)
for 40 to 45 minutes or until wooden pick inserted near
center comes out clean. Cool 15 minutes; remove from
pan. 1 tube cake.
36
Quick Reference Instructions
Clock
1. Press CLOCK pad.
2. Press numbered pad for correct time of day.
3. Press CLOCK pad.
Auto Accu-Thaw
1. Press AUTO ACCU-THAW pad.
2. Press numbered pad (1, 2, or 3) to select food type.
3. Press numbers for desired cooking weight.
4. Press START pad.
Micro Time Entry Cooking
1. Press MICRO TIME ENTRY pad.
2. Press numbered pads for desired cooking time.
3. Press COOKMATIC LEVEL pad.
4. Press numbered pads for desired cooking power.
5. Press START pad.
Reheat Pad Cooking
1. Press REHEAT pad.
2. Press numbered pad (1, 2, or 3) to select food or
beverage type.
3. Press numbered pad 1 or 2 to select serving size.
Preheat for Convection Cooking
1. Press CONVECTION pad twice.
2. Press numbered pad with desired oven temperature.
3. Press START pad.
4. When preheat is complete, “PRE-H” and “CONV”
flash and signal sounds. Oven holds preheat
temperature for 30 minutes or until oven door is
opened.
Convection Cooking
1. Press CONVECTION pad.
2. Press number pad with desired oven temperature.
3. Press numbers for desired cooking time.
4. Press START pad.
Cook Pad Cooking
1. Press COOK pad.
2. Press numbered pad (1, 2, 3, 4) to select food type.
3. Press numbered pad 1-4 to select serving size.
Popcorn Cooking
1. Place convection rack on turntable. Place popcorn
package on top of convection rack.
2. Press POPCORN pad once for 1.8 oz. or twice for
3.5 oz. package.
Pausing Operation or Canceling Program
• Press STOP/RESET pad or open door to pause
operation. Press START pad to resume defrosting.
• Press open oven door and press STOP/RESET pad
or press STOP/RESET pad twice to cancel program.
Combination Cooking
1. Press COMBINATION HIGH or COMBINATION
LOW pad.
2. Press numbered pads for desired cooking time.
3. Press START pad.
2-Stage Cooking Program
1. Press pad to select first cooking method.
2. Press numbered pads to enter first
cooking time.
3. Press pad to select second cooking method.
4. Press numbered pads to enter time for second
cooking time.
5. Press START.
Auto Weight Combination Cooking
1. Press AUTO WEIGHT COMBINATION COOK pad.
2. Press numbered pad (1-7) to select food type.
3. Press numbers for desired cooking weight.
4. Press START pad.
37
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Part No. C8940846
Printed in U.S.A.
 1996 Raytheon Appliances
Amana, Iowa 52204