Bertazzoni 30 Microwave Oven Owner's Manual

1.  Place in a 2-quart casserole:

1  pound ground beef
Break apart and cover. Touch 

FROM THE PANTRY, num-

ber 

1 to select BEEF WRAPS and then touch START.

2.  At pause, drain fat and break ground beef into small pieces. 

Add to casserole:
1  10-ounce  package  frozen  chopped  spinach,  thawed 

and drained

1½  cups salsa
1-3  teaspoons chili powder
Stir together well. Re-cover.

 Touch START.

3.  At end, stir well and place in 8 warmed corn tortillas. Top 

with 1 cup shredded Cheddar cheese.

1.  Place in layers in a 3-quart casserole:

2  cups instant rice
1  cup  prepared  fajita  sauce  mixed  with  ½  cup  chicken 

broth or bouillon

2  10-ounce packages frozen seasoning mix (onion, pep-

pers, parsley and celery)

1  pound boneless chicken breast, cut into 1-inch thin strips
Cover. Touch 

FROM THE PANTRY, number 2 to select MEX-

ICAN CHICKEN and then touch 

START.

2.  At  pause,  stir  together  being  sure  that  chicken  strips  are 

separated  and  mixed  into  the  rice/sauce.  Re-cover.  Touch 

START.

3.  At end, stir.

1.  To cook pasta:

Place in 3-quart casserole:
6  cups very hot tap water
Cover. Touch 

FROM THE PANTRY, number 3 to select ITAL-

IAN SALAD and then touch 

START.

2.  At pause, add:

8  ounces tricolored rotini or fusilli pasta
1  teaspoon salad oil
Do not cover. Touch 

START.

3.  At end, drain pasta and set aside.

To cook chicken:
Place in greased 9" pie plate:
1  pound boneless chicken breast, cut into 1-inch thin strips
Cover. Touch 

START.

4.  At pause, rearrange, moving less done pieces to the outside 

of the pie plate.
Re-cover. Touch 

START.

5.  Drain and set aside.
6.  To make salad:

Place in large salad bowl:
Cooked rotini or fusilli

Cooked chicken breast
2  tomatoes, cut into eighths 
½  cup sliced black olives
1  cup mozzarella cheese, shredded
¼  cup red onion, chopped
¾-1 cup oil-vinegar type dressing with pesto 
Toss together to coat all pieces.

1.  To cook macaroni:

Place in 3-quart casserole:
6  cups very hot tap water
Cover. Touch 

FROM THE PANTRY, number 4 to select TUNA 

MACARONI and then touch 

START.

2.  At pause, add:

2  cups elbow macaroni
1  teaspoon salad oil
Do not cover. Touch 

START.

3.  At end, drain macaroni and set aside in the casserole.

Combine in bowl:
1  can cream of celery soup
½  cup milk
½  cup nonfat sour cream 
Add to macaroni in casserole:
Soup/milk/sour cream mixture
1  6½-ounce  can  solid  white  water  packed  tuna  fish, 

drained and flaked

1  cup frozen peas
1  cup shredded Cheddar cheese
Salt and pepper to taste
Stir together until well mixed. Cover. Touch

 START.

4.  At end, stir again.

1.  Place in a 2½-quart casserole:

1  pound peeled baking potatoes, cut into eighths and thin-

ly sliced

1  14½-ounce can diced tomatoes
2  teaspoons minced garlic
1  teaspoon thyme leaves
Cover with a lid. Touch 

FROM THE PANTRY, number 5 to 

select GARDEN MEDLEY and then touch 

START.

2.  At pause, stir well and add:

1  16-ounce package frozen stir fry mixed vegetables
2  cups thinly sliced summer squash
Re-cover. Touch 

START.

3.  At end, sprinkle top with 4 ounces shredded Cheddar cheese.

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