User manual DAEWOO MCB770W

[. . . ] MCB770W(¿ )-631G9A 01. 7. 265:38PM `2 0. 7 cu. Microwave Oven MCB770W Instruction Manual and Cooking Guide So Right at Home. Before operating this oven, please read these instructions completely. MCB770W(¿ )-631G9A 01. 7. 265:38PM `1 PRECAUTIONS TO AVOID POSSIBLE EXPOSURE TO EXCESSIVE MICROWAVE ENERGY (a) Do not attempt to operate this oven with the door open since open-door operation can result in harmful exposure to microwave energy. It is important not to defeat or tamper with the safety interlocks. (b) Do not place any object between the oven front face and the door or allow soil or cleaner residue to accumulate on sealing surfaces. [. . . ] Standing time is an important element in successful cooking because additional cooking will take place then. Make a decision about desired doneness after the standing time then add more time, if needed. LIGHT BAKED POTATOES 4 2 1/2 2 baking potatoes, about 8 oz. each salt and pepper cups low fat cottage cheese cup sliced green onions tablespoons chopped fresh parsley Paprika 1. Scrub potatoes and pierce several times with a fork. Arrange in a circle on a microwave rack. Continue cooking on P-HI for 7~9 minutes, or until potatoes are soft if squeezed lightly. Cut slit on top of potato and press ends to make opening for stuffing. Meanwhile in a small bowl, combine cottage cheese, green onions and parsley. Arrange stuffed potatoes in a circle on a serving platter. Sprinkle with paprika 4 servings SPINACH AND ARTICHOKE DIP 2 1 1 1 1 1 1 1 1/4 tablespoons chopped onion medium red bell pepper, chopped (about 1 cup) clove garlic, minced package (10 oz. ) frozen chopped spinach, defrosted can (14 oz. ) artichoke hearts, drained and chopped package (8 oz. ) cream cheese, softened tablespoon lemon juice teaspoon seasoned salt teaspoon hot pepper sauce 1. In a 2-quart casserole, combine onion, bell pepper, and garlic. Cook, uncovered, on P-HI for 3 minutes or until red pepper is crisp-tender; drain spinach and squeeze dry. Add spinach, artichokes hearts, cream cheese, lemon juice, salt and hot pepper sauce to red pepper mixture; stir to mix well. 3 cups 18 MCB770W(¿ )-631G9A 01. 7. 265:38PM ` 19 BROCCOLI AND CAULIFLOWER SALAD 1 cup broccoli florets 1 cup cauliflower florets 1/2 cup mayonnaise 1 to 2 teaspoons prepared mustard 1/2 teaspoon dried basil, crushed 1/4 teaspoon salt 1. In a 2-quart glass casserole, combine broccoli and cauliflower 2. Cook on P-HI for 3 to 4 minutes or until vegetables are tender-crisp; cool. In a small bowl, combine mayonnaise, mustard, basil and salt. Pour over vegetables; toss gently to mix. 4 servings HOT JALAPENO SALAD 11/2 cups shredded cabbage 1/2 cup shredded carrots 1/4 cup medium green bell pepper, cut into 1-inch long thin strips 1/2 cup sliced cherry tomatoes 1/4 cup sliced green onion 2 tablespoons fresh, chopped cilantro 1/4 cup Monterey Jack jalapeno cheese, cut into 1 inch cubes 3 oz. cream cheese, softened 1 tablespoon white wine vinegar 1. In a 1/2-quart glass casserole, combine cabbage, carrots, bell pepper, tomatoes, green onion and cilantro. In a 4-cup glass measure, combine cheese cubes, creamed cheese and vinegar; blend well. [. . . ] Enter by completing this porduct registration card or a 3" x 5" card with you name, address, city, state, ZIP code, and the words "$100, 000 Give Away lll, Dept. Mechanically reproduced entries not acceptable. Sweepstakes begins May 20, 1999, and ends December 31, 2001. Entries are limited to one per household. [. . . ]