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sizes. For larger sized entrees, where the directions state for the entire film cover to be removed, do not vent or remove film cover to ensure complete cooking. After 2 beeps, stir or rearrange. Be careful when removing the film cover after cooking. Remove away from you to avoid steam burns. If additional time is needed, continue to cook manually. 7. Frozen Pizza (single) 4, 8 oz. (110, 225 g) Follow manufacturers’ directions for preparation. 8. Frozen Pocket Sandwich 1 sandwich (4.5 oz.) (128 g) Follow manufacturer's directions for preparation. Side Dish 9. Potatoes 1, 2, 3, 4 pieces (6 to 8 oz. each) (170 - 225 g) Pierce each potato with a fork 6 times spacing around surface. Place potato or potatoes around the edge of paper-towel-lined glass tray the edge of paper-towel-lined glass tray (Turntable), at least 1 inch (2.5 cm) apart. Do not cover. Let stand 5 minutes to complete cooking. 10. Fresh Vegetables 4, 8, 12, 16 oz. (110, 225, 340, 450 g) All pieces should be the same size. Wash thoroughly and add 1 tbsp. of water per 1/2 cup of vegetables and cover with lid or vented plastic wrap. Do not salt/butter until after cooking. 11. Frozen Vegetables 6, 10, 16 oz. (170, 300, 450 g) Wash thoroughly and add 1 tbsp. of water per 1/2 cup of vegetables. Do not salt/butter until after cooking. (Not suitable for vegetables in butter or sauce.) After 2 beeps, stir or rearrange. 12. Rice 1/2, 1, 11/2 cups (125, 250, 375 ml) Place rice with hot water in a microwave safe casserole dish. Cover loosely with lid or vented plastic wrap. Let stand 5 to 10 minutes before serving. Dinner 13. Frozen Dinners 11, 15 oz. (300, 450 g) Follow manufactures’ directions for covering or removing covers. Do not use frozen foods packaged in foil trays. 14. Pasta 2, 4, 6, 8 oz. (56, 110, 170, 225 g) Place pasta with hot water in a microwave safe casserole dish. Cover with lid or vented plastic wrap. 15. Fish Fillets 4, 8, 12, 16 oz. (110, 225, 340, 450 g) Arrange in a single layer. Cover with lid or vented plastic wrap. 19 Microwave Recipes OMELET Basic Omelet 1 tablespoon butter or margarine 2 eggs 2 tablespoons milk salt and ground black pepper, if desired Heat butter in a microwave safe 9-inch pie plate, 30 seconds at P10, or until melted. Turn the plate to coat the bottom with butter. Meanwhile, combine the remaining ingredients in a separate bowl, beat together and pour into the pie plate. Cook, covered with vented plastic wrap, using OMELET selection. Let stand 2 minutes. With a spatula, loosen the edges of the omelet from the plate, fold into thirds to serve. Always use scrambled eggs. Yield: 1 serving Approx. cooking time: 4 minutes. NOTE: Double ingredients for a 4 egg Omelet. CASSEROLE Shepherd’s Pie 1 pound lean ground beef 1/2 cup frozen peas, thawed 1/4 cup chopped onion 1 tablespoon gravy powder 1/2 teaspoon curry powder 1/4 teaspoon salt 1/4 teaspoon ground black pepper 2 cups mashed potatoes In a 2-Qt. casserole dish, crumble the ground beef and cook for 8-10 minutes at P6 or until the meat is cooked, stirring twice. Add the remaining ingredients, except for potatoes. Stir well, and then spread the potatoes evenly on the top. Cover with a lid or vented plastic wrap and cook at P6 power for 19-21 minutes. Yield: 4 servings Macaroni and Cheese 1/4 cup butter 2 tablespoons chopped onion 1 clove minced garlic 1/4 cup all-purpose flour 1 teaspoon dry mustard 1 teaspoon salt 1/4 teaspoon ground black pepper 2 cups milk 2 cups grated cheddar cheese 8 oz. (1/2 lb dry weight) macaroni, cooked and drained 1/3 cup bread crumbs 1 teaspoon paprika In a 2-Qt. casserole, melt the butter for 40 seconds at P10. Add onion and garlic and cook for 1 minute at P10. Stir in flour, mustard, salt and pepper, and gradually add the milk. Cook for 3-4 minutes at P10 until sauce thickens, stirring once. Add the cheddar cheese, stirring thoroughly. Pour and stir the sauce into the macaroni, in a 3-Qt. casserole.Top with bread crumbs and paprika. Cover with lid or vented plastic wrap. Cook at P6 power for 19-21 minutes. Yield: 6 servings Beef and Macaroni Casserole 1 pound lean ground beef 1 small onion, chopped 1/2 green bell pepper, chopped 1 cup chopped celery 2 15 oz. cans tomato sauce 11/4 cups water 1 cup uncooked elbow macaroni 1 teaspoon parsley 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 cup grated cheddar cheese Crumble the ground beef in a 3-Qt. casserole. Cook for 8-10 minutes at P6 or until the meat is cooked, stirring twice. Stir in onion, peppers and celery. Cook for 3-4 minutes at P10. Stir in the remaining ingredients, except cheese. Cover with lid or vented plastic wrap. Cook at P6 power for 19-21 minutes. Sprinkle with cheese. Cover and let stand 5 minutes. Yield: 4-6 servings Tuna Casserole 1 6 oz. can tuna, drained and flaked 4 cups cooked and drained noodles 1 103/4 oz. can condensed cream of mushroom soup 1 4 oz. can mushroom pieces and stems, drained 1 16 oz. package frozen peas, defrosted 3/4 cup milk 1 cup crushe...