Sensor

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The sensor is a semi-conductor device that detects the vapor (moisture and humidity) emitted from the food as it heats. The sensor adjusts the cooking times and power level for various foods and quantities.

Using Sensor Settings

After oven is plugged in, wait 2 minutes before using SENSOR.
Be sure the exterior of the cooking container and the interior of the oven are dry. Wipe off any moisture with a dry cloth or paper towel.
The oven works with foods at normal storage temperature. For example, popcorn would be at room temperature.
Any SENSOR selection can be programmed with More or Less Time Adjustment.
More or less food than the quantity listed in the chart should be cooked following the guidelines in any microwave cookbook.
During the first part of SENSOR, the food name will appear on the display. Do not open the oven door or touch STOP/CLEAR during this part of the cooking cycle. The measurement of vapor will be interrupted. If this occurs, an error message will appear. To continue cooking, touch the STOP/CLEAR pad and cook manually.
When the sensor detects the vapor emitted from the food, remainder of cooking time will appear. The door may be opened when remaining cooking time appears on the display. At this time, you may stir or season food, as desired.
If the sensor does not detect vapor properly when popping popcorn, the oven will turn off, and the correct time of day will be displayed. If the sensor does not detect vapor properly when cooking other foods, will be displayed, and the oven will turn off.
Check food for temperature after cooking. If additional time is needed, continue to cook manually.
Each food has a cooking hint. Touch HELP MENU pad when the HELP indicator is lighted in the display.

Covering Foods

Some foods work best when covered. Use the cover recommended in the SENSOR chart for these foods.

Casserole lid.
Plastic wrap: Use plastic wrap recommended for microwave cooking. Cover dish loosely; allow approximately 1/2 inch to remain uncovered to allow steam to escape. Plastic wrap should not touch food.
Wax paper: Cover dish completely; fold excess wrap under dish to secure. If dish is wider than paper, overlap two pieces at least one inch to cover.

Be careful when removing any covering to allow steam to escape away from you.

Example:

You can cook many foods by simply selecting the food and touching START. You don’t need to calculate cooking time or power level.

Suppose you want to SENSOR REHEAT canned chili.

Steps
1. Touch the SENSOR REHEAT pad.
2. Touch the START pad.

When the sensor detects the vapor emitted from the food, the remainder of cooking time will appear.

The FRESH VEGETABLES and POULTRY settings have 2 choices. Follow directions in the Interactive Display to choose desired option.

Food	Amount	Procedure
Popcorn Use only popcorn packaged for microwave oven use. Try several brands to decide which you like the best. Do not try to pop un-popped kernels.	1 package 1.5 - 3.5 oz bag	Touch Popcorn pad. Then touch START.
Sensor Reheat	4 - 36 oz	Place in dish or casserole dish slightly larger than amount to be reheated. Flatten, if possible. Cover with lid, plastic wrap or wax paper. Use covers such as plastic wrap or lids with larger quantities of more dense foods such as stews. After reheating, stir well, if possible. Foods should be very hot. If not, continue to heat with variable power and time. After stirring, re-cover and allow to stand 2 to 3 minutes.
Fresh Vegetables - Soft
Broccoli	.25 - 2.0 lb	Wash and place in casserole dish. Add no water if vegetables have just been washed. Cover with lid for tender vegetables. Use plastic wrap for tender-crisp vegetables. Touch FRESH VEGETABLES pad Touch the number 1 pad Then touch the START pad. After cooking, stir, if possible. Let stand, covered, for 2 to 5 minutes.
Brussels sprouts	.25 - 2.0 lb
Cabbage	.25 - 2.0 lb
Cauliflower (florets)	.25 - 2.0 lb
Cauliflower (whole)	1 med
Spinach	.25 - 1.0 lb
Zucchini	.25 - 2.0 lb
Baked apples	2 - 4 med
Fresh Vegetables - Hard
Carrots, sliced	.25 - 1.5 lb	Place in casserole dish. Add 1-4 tbsp water. Cover with lid for tender vegetables. Use plastic wrap cover for tender-crisp vegetables. Touch FRESH VEGETABLES pad Touch the number 2 pad Then touch the START pad. After cooking, stir, if possible. Let stand, covered, for 2 to 5 minutes.
Corn on the cob	2 - 4
Green beans	.25 - 1.5 lb
Winter squash: Diced Halves	.25 - 1.5 lb 1 - 2
Rice	.5 - 2.0 cups	Place rice into a deep casserole dish and add double quantity of water. Cover with lid or plastic wrap. After cooking, stir, cover and let stand 3 to 5 minutes or until all liquid has been absorbed. Rice Water Size of Casserole Dish .5 cup 1 cup 1.5 quart 1 cup 2 cups 2 quart 1.5 cups 3 cups 2.5 or 3 quarts 2 cups 4 cups 3 quart or larger
Baked Potatoes	1 - 8	Pierce. Place on paper-towel-lined turntable. After cooking, remove from oven, wrap in aluminum foil and let stand 5 to 10 minutes.
Ground Meat	.25 - 2.0 lb	Use this setting to cook ground beef or turkey as patties or in a casserole to be added to other ingredients. Place patties on a microwave-safe rack and cover with wax paper. Place ground meat in a casserole dish and cover with wax paper or plastic wrap. When oven stops, turn patties over or stir meat in casserole dish to break up large pieces. Re-cover and touch START. After cooking, let stand, covered, for 2 to 3 minutes.
Poultry Boneless	.5 -2.0 lb	Use boneless breast of chicken or turkey. Cover with vented plastic wrap. Touch POULTRY pad Touch the number 1 pad Then touch the START pad. When oven stops, rearrange. Re-cover and touch START pad. After cooking, let stand, covered, 3 to 5 minutes. Poultry should be 160°F.
Poultry Bone-In	.5 - 3.0 lb	Bone-in. Arrange pieces with meatiest portions toward outside of glass dish or microwave safe rack. Cover with vented plastic wrap. Touch POULTRY pad Touch the number 2 pad Then touch the START pad. After cooking, let stand, covered, 3 to 5 minutes. Dark meat should be 180°F and white meat should be 170°F.
Fish/Seafood	.25 -2.0 lb	Arrange in ring around shallow glass dish (roll fillet with edges underneath). Cover with vented plastic wrap. After cooking, let stand, covered for 3 minutes.
Frozen Entrees	6 - 17 oz	Use this pad for frozen convenience foods. It will give satisfactory results for most brands. You may wish to try several and choose your favorite. Remove package from outer wrapping and follow package directions for covering. After cooking, Iet stand, covered, for 1 to 3 minutes.
Frozen Snacks	3 - 8 oz	Use for frozen French fries, cheese sticks, appetizers etc. Remove from outer package. Follow package directions for how to wrap or cover. Be careful when removing from the oven as snack may be very hot.
Frozen Vegetables	.25 -1.5 lb	Add no water. Cover with lid or plastic wrap. After cooking, stir and let stand, covered, for 3 minutes.

Sensor Recipes

Cranberry Fluff Makes 6 to 8 servings	Shrimp Pasta Sauce Makes 4 servings
2 cups fresh cranberries 1 cup water 3/4 cup sugar 1 carton (3 ounces) orange flavored gelatin 1/2 pint whipping cream, whipped or 1 carton (8 ounces) non-dairy whipped topping Combine cranberries, water and sugar in a 2-quart casserole. Cover with wax paper. Microwave using SENSOR REHEAT Less. Drain cranberries and reserve liquid. Add enough hot water to reserved liquid to make 2 cups. Stir the gelatin into hot liquid until it dissolves. Cover with wax paper. Microwave using SENSOR REHEAT Less. Add berries and cool. Refrigerate until it starts to have a soft gel, like jelly. Fold whipped cream into cooled cranberry mixture. Spoon into serving dishes and garnish with extra whipped cream. Refrigerate until ready to serve.	1 pound of shrimp, peeled and de-veined 2 cups canned tomato puree 1 tablespoon tomato paste 1/2 cup thinly sliced fresh basil leaves 1/2 teaspoon oregano 1 cup thinly sliced scallions (about 2 bunches) 1 clove of garlic, minced salt and pepper to taste parmesan cheese Place shrimp in 2-quart, covered casserole. Microwave using FISH/SEAFOOD. Drain and set aside. Combine tomato puree, tomato paste, basil, oregano, scallions, garlic, salt and pepper in 2-quart casserole. Microwave using SENSOR REHEAT. Combine sauce with cooked shrimp. Serve sauce over cooked pasta. Garnish with parmesan cheese.

Cranberry Fluff

Makes 6 to 8 servings

Shrimp Pasta Sauce

Makes 4 servings

2 cups fresh cranberries
1 cup water
3/4 cup sugar
1 carton (3 ounces) orange flavored gelatin
1/2 pint whipping cream, whipped or 1 carton (8 ounces) non-dairy whipped topping

Combine cranberries, water and sugar in a 2-quart casserole. Cover with wax paper. Microwave using SENSOR REHEAT Less. Drain cranberries and reserve liquid.
Add enough hot water to reserved liquid to make 2 cups. Stir the gelatin into hot liquid until it dissolves. Cover with wax paper. Microwave using SENSOR REHEAT Less.
Add berries and cool. Refrigerate until it starts to have a soft gel, like jelly. Fold whipped cream into cooled cranberry mixture. Spoon into serving dishes and garnish with extra whipped cream. Refrigerate until ready to serve.

1 pound of shrimp, peeled and de-veined
2 cups canned tomato puree
1 tablespoon tomato paste
1/2 cup thinly sliced fresh basil leaves
1/2 teaspoon oregano
1 cup thinly sliced scallions (about 2 bunches)
1 clove of garlic, minced
salt and pepper to taste
parmesan cheese

Place shrimp in 2-quart, covered casserole.
Microwave using FISH/SEAFOOD. Drain and set aside.
Combine tomato puree, tomato paste, basil, oregano, scallions, garlic, salt and pepper in 2-quart casserole.
Microwave using SENSOR REHEAT.
Combine sauce with cooked shrimp.
Serve sauce over cooked pasta. Garnish with parmesan cheese.

Glazed Apple Slices Makes 6 to 8 servings	Herb-and-Cheese Chicken breasts Makes 8 servings
1/4 cup brown sugar 3 tablespoons margarine or butter 2 tablespoons apricot preserves 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1/2 cup sugar 3/4 cup orange juice 1 tablespoon cornstarch 4 baking apples (about 1 1/2 pounds), peeled and sliced into 8 pieces each 3 tablespoon chopped green pistachios Combine brown sugar, margarine and apricot preserves in a small bowl. Microwave at HIGH (100%) until margarine melts and preserves soften, 45 seconds to 1 minute. Stir in nutmeg, salt, sugar, orange juice and cornstarch. Microwave at HIGH (100%) until thickened, 4 to 6 minutes, stirring several times. Arrange apple slices in a large microwave serving dish. Spread hot sauce over apples. Cover well with vented plastic wrap. Microwave using FRESH VEGETABLES: Soft. Allow to cool 5 minutes before serving. Sprinkle with pistachios. Serve alone or over vanilla ice cream or sponge cake.	8-ounce package cream cheese, softened 2 tablespoons milk 2 green onions, minced 1 tablespoon minced parsley 1/2 teaspoon thyme leaves 1 garlic clove, minced 4 whole chicken breasts with skin and bone 1/2 cup dried bread crumbs 1 teaspoon paprika 3 tablespoons butter or margarine, melted In a small bowl, combine cream cheese, milk, green onions, parsley, thyme, and garlic. Push fingers between skin and meat of each chicken breast to form a pocket. Spread an equal amount of cream cheese mixture in each pocket. On waxed paper,combinebreadcrumbsandpaprika.Dipchickenbreastsintomeltedbutter,then roll in seasoned bread crumbs to coat. In 8-inch x 8-inch baking dish, place chicken and cover with plastic wrap. Microwave using POULTRY (bone-in). Serve chicken with rice.

Glazed Apple Slices

Makes 6 to 8 servings

Herb-and-Cheese Chicken breasts

Makes 8 servings

1/4 cup brown sugar
3 tablespoons margarine or butter
2 tablespoons apricot preserves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup sugar
3/4 cup orange juice
1 tablespoon cornstarch
4 baking apples (about 1 1/2 pounds), peeled and sliced into 8 pieces each
3 tablespoon chopped green pistachios

Combine brown sugar, margarine and apricot preserves in a small bowl. Microwave at HIGH (100%) until margarine melts and preserves soften, 45 seconds to 1 minute. Stir in nutmeg, salt, sugar, orange juice and cornstarch. Microwave at HIGH (100%) until thickened, 4 to 6 minutes, stirring several times.
Arrange apple slices in a large microwave serving dish. Spread hot sauce over apples. Cover well with vented plastic wrap. Microwave using FRESH VEGETABLES: Soft. Allow to cool 5 minutes before serving.
Sprinkle with pistachios. Serve alone or over vanilla ice cream or sponge cake.

8-ounce package cream cheese, softened
2 tablespoons milk
2 green onions, minced
1 tablespoon minced parsley
1/2 teaspoon thyme leaves
1 garlic clove, minced
4 whole chicken breasts with skin and bone
1/2 cup dried bread crumbs
1 teaspoon paprika
3 tablespoons butter or margarine, melted

In a small bowl, combine cream cheese, milk, green onions, parsley, thyme, and garlic.
Push fingers between skin and meat of each chicken breast to form a pocket. Spread an equal amount of cream cheese mixture in each pocket.
On waxed paper,combinebreadcrumbsandpaprika.Dipchickenbreastsintomeltedbutter,then roll in seasoned bread crumbs to coat.
In 8-inch x 8-inch baking dish, place chicken and cover with plastic wrap. Microwave using POULTRY (bone-in).
Serve chicken with rice.