Справочник Пользователя для Fisher & Paykel MO-24SS

DINNER MENU and QUICK RECIPES each offer five

simple-to-prepare but great tasting meals. Follow the 

specific directions on the Recipe Card and in the Inter-

active Display.
•  Suppose you want to use DINNER MENU to cook

Saucy Chicken.

PRESS

STaRT 

SEE

RECIPE

CaRD

Touch dINNER 

MENU pad.

SaUCY

CHICKEN

SEE

LaBEL

Select desired DINNER MENU setting by 

touching desired number pad. (Ex: Touch 

number 1 pad to select Saucy Chicken.)

SELECT

RECIPE

NUMBER

1

When the oven stops, the display will show 

the instruction number on the Recipe Card.

CHECK

RECIPE

INSTRUC-

TIONS 2

CHECK

RECIPE

INSTRUC-

TIONS 3

Touch StARt pad.

Follow the Recipe 

Card for ingredients 

and instructions.

Follow the instruc-

tions on the Recipe 

Card.

PRESS

STaRT 

At end, the display will show the instruction 

number on the Recipe Card.

Follow the instruc-

tions on the Recipe 

Card.

place in a 3 quart casserole:

 

1  tablespoon oil

 

1

/

2

  pound mushrooms, sliced

 

1  onion, chopped

 

1  tablespoon minced garlic

Stir well and cover. Touch dINNER MENU, number 1 

to select SAUCY ChICKEN and then touch StARt.
2. Blend together:

 

8  ounces reduced fat cream cheese, softened

 

1

/

4

  cup milk

Stir into the cream cheese mixture:

 

1  10-ounce package of frozen peas

 

2  cups cooked thinly sliced chicken breast

 

Salt and pepper to taste

At pause, drain liquid from mushrooms, etc. Add cream 

cheese/peas/chicken mixture and stir together.

Re-cover. Touch StARt.
3. At end, stir in 1 cup shredded Monterey Jack cheese.
Serve on top of baked potatoes or cooked pasta.

place in a 3 quart casserole:

 

1  tablespoon oil

 

1  pound boneless pork loin, cut into 1-inch strips, 

seasoned with salt and pepper

Stir well and cover. Touch dINNER MENU, number 2 

to select hAWAIIAN pORK and then touch StARt.
2. Combine well in a large bowl:

 

1  cup peach or apricot preserves

 

1

/

4

  cup barbecue sauce

 

2  tablespoons soy sauce

 

2  tablespoons cornstarch

 

1  cup coarsely chopped onions

At pause, add preserves/barbecue mixture and stir 

together well. 

Re-cover. Touch StARt.
3. At pause, add:

 

1  8-ounce can sliced water chestnuts, drained

 

1  green pepper, seeded and cut into 2-inch thin 

strips

 

1  red pepper, seeded and cut into 2-inch thin strips

 

1  20-ounce can pineapple chunks, drained

Stir to combine. Re-cover. Touch StARt.
4. At end, stir again.
Serve on cooked rice.

Touch StARt pad.

Other Cooking Features