Microwave Oven Use and Care Manual RSBG669T RSL669T RSW669T Attention: Keep these instructions for future reference. If the oven changes ownership, be sure this manual accompanies oven.
Contents Model Identification ........................................... 3 Important Safety Instructions ............................. 4 Precautions to Avoid Possible Exposure to Excessive Microwave Energy ........................ 5 Electrical Requirements .................................... 6 Grounding Instructions ................................ 6 Microwave Power ........................................ 7 Radio Interference ....................................... 7 Installation ........................
Model Identification Please read this Use and Care Manual thoroughly. This manual provides proper maintenance information. Any questions, call the Consumer Affairs Department at 1-800-843-0304 inside U.S.A. and 1-319-622-5511 if outside U.S.A. Complete enclosed registration card and promptly return. If registration card is missing, call the Consumer Affairs Department. When contacting Amana, provide product information. Locate product information on the nameplate.
IMPORTANT SAFETY INSTRUCTION Recognize this symbol as a SAFETY message WARNING WHEN USING ELECTRICAL APPLIANCES, BASIC SAFETY PRECAUTIONS SHOULD BE FOLLOWED TO REDUCE THE RISK OF BURNS, ELECTRICAL SHOCK, FIRE, INJURY TO PERSONS, OR EXPOSURE TO EXCESSIVE MICROWAVE ENERGY: 1. READ all instructions before using the appliance. 7. As with any appliance, CLOSE SUPERVISION is necessary when used by CHILDREN. 2.
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. (c) DO NOT operate the oven if it is damaged.
16. Do not use regular cooking thermometers in oven. Most cooking thermometers contain mercury and may cause “arcing”, malfunction, and/or damage to oven. 17. Metal or ceramic accessories which are designed to absorb microwave energy to provide heat may be used with caution. Test device before use (See "Utensil Check Test" on page 18). Read and follow manufacturer's instructions provided with the accessory. Contact accessory manufacturer with questions concerning these accessories. Amana Refrigeration, Inc.
Power Supply Cord A short power supply cord is provided to reduce risks of becoming entangled in or tripping over a longer cord. • Longer cord sets or extension cords are available and may be used if care is exercised in their use.
Usage Oven Signal Oven features an entry signal and end-of-cycle signal programmed at factory. Signal can be deactivated. Entry signal sounds whenever a pad is pressed. It confirms oven has read and accepted instruction. End-of-cycle signal sounds at end of cooking time. Option Option Function Number To cancel entry signal or end-of-cycle signal 1. Press and hold MEMORY SET for five seconds. "OP:10" or "OP:11" displays. See chart at right for definition of signal options. 2.
Control Panel Readout display--Normally shows time of day. ·Shows remaining time when cooking by time or using timer. TIME ENTRY--Use when changing preset time for each preprogrammed food pad or to program time not in oven memory. ® AUTO ACCU-THAW (MEAT, POULTRY, FISH)--Programs oven to defrost each specific item by weight. ACCU-THAW ™--Programs oven to defrost food by time. COOKMATIC ® LEVEL--Programs cooking power level lower than full power. MEMORY SET--Use to change preset time of each reprogrammed pad.
Preprogrammed Food Pads (Usage instructions page 11) Pad# Pad Time min.:sec. 1 REHEAT :10 Reheat cinnamon roll, soften butter. 2 REHEAT :30 Reheat pizza slice, cook scrambled egg. 3 REHEAT 1:30 Reheat plate of food or cheese spread. 4 FROZEN VEG. 4:00 Cooks a 9-10 ounce package of frozen Empty contents of package into vegetables to serving temperature. casserole dish. Heat, covered. To reprogram pad to cook other package sizes: Stir halfway through.
Preprogrammed Food Pads 1. Place food in oven. Close door. 2. Press STOP/RESET to clear display. 3. Press desired preprogrammed pad. Preprogrammed time and "MICRO" display. Note: When any of the multiple food pads are pressed, MINIMEAL, SOUP, POTATO, or HOT DRINK, "1" and two letters representing the pad name display. For example, if 5 is selected, "LU", for lunch, displays. 4. Press START. Oven operates and time counts down. "MICRO" and "POWER" display. 5. Oven stops and signals at end of cooking time.
Accu-Thaw ® Defrosting by Time Accu-Thaw pulses microwave energy on and off at various power levels for optimal defrosting results. During the "on" periods food exterior is heated. During the "off" periods, heat conducts to food interior, allowing uniform defrosting with little or no cooking on exterior. Note: Defrost foods completely for even cooking results. 1. Place frozen food in oven. Close door. If food is inside plastic bag, slit bag to allow steam to escape. 2. Press STOP/RESET to clear display. 3.
Frozen Cakes and Pies: 1. Remove cake from container, if metal. Place cake on plastic rack or paper plate. Cover with microwave-safe paper towel. If frosted, do not cover. 2. Defrost, according to time recommended on chart. Do not melt frosting. 3. Place cooked frozen pie in glass pie plate. Do not cover. Defrost, according to time recommended on chart. FROZEN CAKES AND PIES DEFROSTING CHART TYPE SIZE DEFROSTING TIME 12 to 14 oz. 1 min., 30 sec. to 3 min. 16 to 18 oz. 2 min., 30 sec. to 3 min.
Frozen Fish, Seafood, and Small Meat: 1. Turn food over halfway through defrost time unless otherwise noted. 2. Place seafood in utility dish. Cover dish loosely with plastic wrap or waxed paper. 3. Let seafood stand for a short period of time before cooking to ensure it is totally defrosted. Hold larger seafood pieces under cold running water, if necessary, to finish defrosting process, or to separate fillets. 4.
Frozen Roast: 1. Place meat in utility dish and cover with plastic wrap or place in heavy-duty plastic roasting bag in utility dish. 2. Defrost according to time recommended on chart. 3. Use longer defrost times listed on chart for thicker cuts of meat. 4. Larger roasts may need standing time before cooking to allow completion of defrosting process. FROZEN ROAST DEFROSTING CHART Weight Defrosting Time (minutes/pound) Under 3 pounds 6 to 10 Turn roast over halfway through defrost time.
Two Cooking Programs Defrost and cook food with one set of instructions. Items may be cooked at full power or selected Cookmatic® power level. Defrost by Weight, then Cook 1. Place food in oven. Close door. If food is inside plastic bag, slit bag for steam to escape. 2. Press STOP/RESET to clear display. 3. Press desired weight defrost pad, MEAT, POULTRY, or FISH. "P", "0", and "DEFR" display. 4. Enter weight of food in pounds and hundredths of pounds. 5. Press TIME ENTRY. "MICRO" and "0" display. 6.
Changing Preprogrammed Food Pads Preprogrammed food pads cook specified amounts of food to serving temperature (see page 10). To reprogram pads: 1. Press STOP/RESET to clear display. 2. Press MEMORY SET. "P" displays. 3. Press pad number 0-9 to change. Current heating time, Cookmatic ® level, and "MICRO" display. 4. Press TIME ENTRY. "0" displays. 5. Enter new heating time. New time appears in display.
Microwave Cooking Food Placement Browning Allow space between foods for proper cooking results. For best results, arrange thickest, or hardest to cook portion of foods toward outside of dish. Place smaller, easier to cook portion toward center. Some foods prepared in microwave will not brown the same as if done in conventional oven. This is particularly true for baked goods, such as breads and cakes. Reheating Shielding When reheating food, cover dish loosely with plastic wrap. Heat at full power.
Heating and Reheating Chart Item Bread (defrosting) Butter or margarine (melting) Amount Heating Time Cookmatic Power Level 1 loaf (1 lb.) 3½ to 4½ min. 2 2 to 3 tablespoons 20 to 35 sec. Full Power (10) Special Instructions Leave in plastic wrapper. Remove metal twist. Loosen end. ¼ cup 30 to 45 sec. Full Power (10) ½ cup 45 sec. to 1¼ min. Full Power (10) ½ cup 15 to 30 sec. 3 Cheese (softening) 1 (5 oz.) jar 45 sec. to 1½ min. 3 Chicken, cooked (2 pieces) 6½ to 7 oz. 45 sec.
Microwave Cooking Guide Appetizers and Snacks Cooking Guidelines 1. 2. 3. 4. 5. Save time by using only one dish for both heating and serving. Be certain dishes are microwave safe. Arrange appetizers in a single layer when heating, for best results. In most cases, cover with waxed paper or microwave safe paper towel to prevent splattering. Stir dips before serving. Whenever possible, prepare appetizers ahead and quickly heat when ready to serve. Freeze meatballs ahead, if desired.
Hot Pecan Dip Yield: About 2 cups 1 cup water 4 to 5 ozs. dried beef, chopped 1 (8 oz.) pkg.
Fiesta Nacho Dip Yield: About 4 cups 1 lb. ground beef 2 tablespoons instant minced onion 1 (8 oz.) bottle hot taco sauce (about 3/4 cup) 1 (4 oz.) can chopped green chilies 1 (16 oz.) can refried beans 1(8 oz.) carton guacamole dip or dairy sour cream 2 cups shredded Cheddar cheese 1. 2. 3. Beverages Heating Guidelines 1. 2. 3. 4. Hot tap water boils faster than cold. Refrigerator-temperature beverages require a longer heating or reheating time than roomtemperature beverages.
Cafe Bavarian Mint Yield: 14 (6 oz.) servings 1/4 cup powdered nondairy coffee creamer 1/4 cup sugar 1/4 cup instant coffee 2 tablespoons cocoa 5 hard candy peppermints, crushed Water Hot Egg Nog Yield: 4 servings 1 quart milk 4 egg yolks 1/2 cup sugar 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon vanilla 1. 2. 1. 2. 3. Orange Wassail Yield: 10 (6 oz.) servings 1 1/2 quarts orange juice 2 cups cranberry juice 2 tablespoons honey 6 whole cloves 1 (2-inch) cinnamon stick 1. 2.
Corn and Potato Chowder Yield: 8 to 10 servings 1/2 lb. bacon 1 cup chopped onion 5 cups peeled and cubed potatoes 1/3 cup water 1 (16 oz.) can cream-style corn 2 1/2 cups milk 1/2 teaspoon salt 1/4 teaspoon pepper Chili Con Carne Yield: 4 to 6 servings 1 lb. ground beef 1 cup chopped onion 1/2 cup chopped green pepper 1 (16 oz.) can tomatoes, with liquid 1 (8 oz.) can tomato sauce 1/3 cup catsup 1 (16 oz.
Hot Browns Yield: 4 servings 1/3 cup butter or margarine 1/4 cup finely chopped onion 1/3 cup all-purpose flour 1 teaspoon finely chopped parsley 1/2 teaspoon salt Dash cayenne pepper Dash nutmeg 3 cups milk 2 egg yolks 1/2 cup grated Parmesan cheese 1 cup whipping cream 8 slices toasted bread, cut diagonally 8 slices turkey 4 slices bacon, cooked and crumbled 1. 2. 3. 4. 5.
Meat Cooking Guidelines 1. 2. 3. Meats weighing 3 pounds or more will brown by themselves "naturally" in the microwave oven. Large cuts of meat become very hot during cooking and require a longer cooking time than do smaller cuts of meat. A long cooking time and heat are required for browning. For more browning on small cuts of meat, such as steaks, chops and meat patties, use a browning dish or bottled browning sauce.
Item Veal Roasts (Rib and Loin Roasts) Total Cooking Time Cookmatic Power Level Method (Rare 140°F) 1st - 3 min./lb. 2nd - 6 to 9 min./lb. 5 3 Place meat on a plastic rack in a dish. Cover with waxed paper. Turn large cuts of meat over halfway through the cooking time. (Medium 160°F) 1st - 3 min./lb. 2nd - 9 to 11 min./lb. 5 3 (Well 170°F) 1st - 3 min./lb. 2nd - 11 to 13 min./lb. 5 3 Boneless Pork Roast (top loin, loin blade, loin sirloin, shoulder blade Boston roast) 3 - 3½ lbs 15 to 17 min.
Beef Strips and Tomatoes Yield: 5 servings 1 (1 lb.) flank steak 1/3 cup soy sauce 1/3 cup dry white wine 1 teaspoon sugar 2 tablespoons cornstarch 1 medium onion, sliced 2 cups sliced fresh mushrooms 1/2 green pepper, sliced 1 pint cherry tomatoes (halved, if desired) 1. 2. 3. 4. Swiss Steak Yield: 6 servings 1 (3 lb.) pot roast Half clove garlic 2 to 3 tablespoons all-purpose flour 1 (14 1/2 oz. to 16 oz.
Beef Stroganoff Yield: 4 servings 1 tablespoon butter or margarine 1/3 cup finely chopped onion 1 clove garlic, minced 1 lb. sirloin steak, 1/2-inch thick 1 (10 3/4 oz.) can cream of mushroom soup 1 (4 oz.) can sliced mushrooms, drained 2 tablespoons catsup 1 cup dairy sour cream 1. 2. 3. 4. Mexican Pizza Yield: 1, 14-inch pizza Crust: 1 (1/4 oz.) pkg. active dry yeast 3/4 cup warm water (105° F to 115° F) 2 1/2 to 3 cups biscuit baking mix All-purpose flour 1 (4 oz.
Veal Scallopini Yield: 4 servings 1/2 medium onion, sliced 1 (4 oz.) can mushrooms, drained 2 tablespoons vegetable oil, divided 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/8 teaspoon pepper 1 (8 oz.) can tomato sauce 1/2 cup water 1 lb. veal, thinly sliced, cut into serving pieces 1 clove garlic, minced 1. 2. 3. 4. Smoky Ham and Bean Bake Yield: 8 to 10 servings 1 (16 oz.) can navy beans 1 (16 oz.) can kidney beans 1 (16 oz.) can large lima beans 1 (16 oz.) can Great Northern beans 1 lb.
Oriental Pork Yield: 4 to 6 servings 1 (1 lb.) pork tenderloin 3 tablespoons soy sauce 1 tablespoon cornstarch 1 teaspoon instant chicken flavored bouillon 1 (6 oz.) pkg. frozen pea pods 1 (8 oz.) can bamboo shoots, drained 1 (8 oz.) can water chestnuts, drained and sliced 1/2 cup sliced green pepper 1/2 cup sliced green onion 1. 2. 3. Trim fat from pork. Cut pork into bite-size pieces. Combine pork, soy sauce, cornstarch, and bouillon in dish.
Sausage- Apple Stuffing Yield: Stuffing for a 12 to 16 lb. turkey 1 lb. pork sausage 1 cup chopped onion 1 cup chopped celery 1 medium apple, chopped 1/2 cup butter or margarine, melted 1 tablespoon parsley flakes 1 teaspoon poultry seasoning 1 teaspoon ground sage 1/2 teaspoon salt 1/2 teaspoon pepper 1 egg, slightly-beaten 10 cups dry whole wheat or white bread cubes (about 1, 1 lb.
Chicken-Sweet Potato Pie Yield: 6 servings 1/2 cup chopped onion 1 (10 oz.) pkg. frozen mixed vegetables 1 (10 3/4 oz.) can cream of mushroom soup 2 cups diced, cooked chicken 1 (4 oz.) can sliced mushrooms, drained 1/4 teaspoon salt 1(18 oz.) can vacuum packed sweet potatoes 2 tablespoons butter or margarine, melted 1 egg 1/4 teaspoon salt 1/8 teaspoon cinnamon 1/8 teaspoon nutmeg 1/8 teaspoon allspice Chicken and Wild Rice Bake Yield: 6 servings 1 (6 oz.) pkg.
Fish and Seafood Cooking Guidelines 1. 2. 3. In most cases, fish should be defrosted, before cooking, unless otherwise stated in recipe. Cook most fish and seafood, covered, on full power. The use of coverings decreases cooking times and helps keep fish moist. Cook fish until it flakes easily with a fork and is opaque and firm. Always cook fish and seafood for a minimum amount of time. Allow 5 minutes, covered, standing time to allow for cooking to be completed. Item 4. 5.
Shrimp Newburg Yield: 4 servings 2 tablespoons butter or margarine, melted 3 tablespoons all-purpose flour 1/4 teaspoon salt 1 cup milk 1/4 cup heavy cream 1 tablespoon sherry 1 egg yolk Dash cayenne pepper 1 teaspoon prepared mustard 1 (4 oz.) can sliced mushrooms, drained Dash garlic salt 8 oz. cooked shrimp, cut in bite-size pieces Shrimp Creole Yield: 6 to 8 servings 1 cup chopped onion 1 cup chopped celery 3/4 cup chopped green pepper 2 tablespoons all-purpose flour 1 (14 1/2 oz.
Springtime Sole Yield: 4 servings 1 lb. sole fillets 1/4 teaspoon leaf thyme 1 (10 oz.) pkg. frozen asparagus cuts or 3/4 lb. fresh asparagus cuts, cooked and well-drained 1/2 cup plain yogurt 1 teaspoon buttermilk salad dressing mix Tuna Stroganoff Yield: 4 servings 2 (6 1/2 to 7 oz. each) cans tuna, drained 1 (10 3/4 oz.) can cream of mushroom soup 1 (3 or 4 oz.
Egg Cooking Guidelines 1. 2. 3. Egg recipes, such as casseroles, quiches and puffy omelets are prepared on Cook Level 4. Plain eggs, such as scrambled and poached, are cooked on full power. Do not hard-cook eggs or boil eggs in the shell in a microwave oven. Yolks cook faster than whites and the rapid heat generated through microwave cooking expands the air inside the shell, causing it to burst.
Wheat Crusted Quiche Yield: 6 servings 3/4 cup wheat germ 3/4 cup all-purpose flour 1/4 teaspoon salt 1/3 cup shortening 3 to 4 tablespoons cold water 9 to 10 slices (1/2 lb.) bacon, cooked and crumbled 3/4 cup shredded Swiss cheese 1/4 cup minced onion 4 eggs 1 cup evaporated milk 1/2 teaspoon salt 1/8 teaspoon cayenne pepper 1. 2. 3. Combine wheat germ, flour, and salt in small bowl. Cut in shortening. Stir in water. Press dough firmly against bottom and sides of 9-inch pie plate.
Item Hot Water Vegetable Oil Salt (Optional) Total Cooking Time Rice, Long Grain, (1 cup) Yield: 3 cups 2 cups 1 tsp. ½ tsp. Egg Noodles, 2 cups 4 cups 2 tbsp. Macaroni, 2 cups 4 cups Spaghetti, Fettuccini, 8 oz. 6 cups Power Level Method 15 to 24 min. Full Power (10) for first 3½ - 7½ min., Level 3 for last 12 to 17 minutes. Place water, oil, and salt in 3-quart casserole. Heat, covered on Full Power for 3 to 6 minutes, or until water boils. Add rice.
Macaroni and Cheese Yield: 4 to 6 servings 2 tablespoons all-purpose flour 2 cups milk 1 1/4 cups uncooked macaroni 2 tablespoons butter or margarine 1/4 teaspoon pepper 1 1/2 cups shredded American process cheese 1/4 cup milk All-At-Once-Spaghetti Yield: 6 servings 1 lb. ground beef 1 cup chopped onion 1/2 teaspoon salt 1/4 teaspoon pepper 2 (8 oz. each) cans tomato sauce 1 1/2 cups water 1/2 teaspoon ground oregano 1/2 teaspoon basil 1/4 lb.
Cereal Cooking Guidelines 1. Cereals can be simply prepared in the microwave oven in individual serving bowls. 2. Large cereal bowls or casserole dishes are best-suited for cooking cereals in the microwave oven. With large bowls, there is less chance for cereal to spill over into the microwave oven cavity. Stirring during the cooking time will help to prevent boil overs and lumping.
Vegetable Cooking Guidelines 1. 2. Add frozen vegetables to casserole. Cook, covered, on full power according to the time recommended on the chart, or until cooked as desired. When cooking vegetables frozen in plastic cooking pouch, make one or two 1-inch slits on the top of the pouch to allow for steam to escape. Place pouch in casserole. Fresh Vegetables 3. 4. 5. 6. Cooking Time on Full Power for 1 lb. Vegetables Asparagus Eggplant Mushrooms Spinach 3 to 5 min.
Potatoes au Gratin Yield: 4 to 6 servings 4 medium potatoes 1/4 cup butter or margarine 1/4 cup all-purpose flour 2 teaspoons snipped chives 1 teaspoon salt 1/2 teaspoon dry mustard 1/8 teaspoon pepper 1 3/4 cups milk 1 cup shredded Cheddar cheese 1. 2. 3. 4.
Party Potatoes Yield: 8 servings 8 to 10 medium potatoes, peeled and cut into eighths 1/2 cup water 1 (8 oz.) pkg. cream cheese 1 (8 oz.
Sauces, Jams and Relishes Cooking Guidelines 1. 2. 3. 4. Use the size container recommended in recipes to avoid boil-overs. Sauces can be cooked directly in glass measures, for convenience. A glass measure should not be more than half-filled to avoid boilovers. Cover sauces, jams, or relishes as recommended in the recipes. Use a glass lid or heavy-duty plastic wrap. Remove these coverings away from self to avoid steam burns. Keep hot pads near. Sugar mixtures can become hot during cooking.
Hollandaise Sauce Yield: 1/2 cup 1/3 cup butter or margarine 1 to 2 tablespoons lemon juice 2 egg yolks 1/4 teaspoon salt 1/4 teaspoon dry mustard Dash hot pepper sauce Applesauce Yield: 3 to 4 cups 6 cups pared, cored, and quartered cooking apples 2 to 3 cinnamon sticks 1/4 to 1/2 cup sugar Quick and Easy Grape Jelly Yield: 5 cups 3 cups unsweetened grape juice 1 (1 3/4 oz.) box powdered fruit pectin 3 1/2 cups sugar 1. 2. 3. 1. 2. 1. 2.
Bread Cooking Guidelines 1. 2. 3. Muffins, coffee cakes, quick breads, and yeast breads are generally baked on Cook Level 7. Breads will not brown in a microwave oven as they do in a conventional oven. For color, use toppings or ingredients which supply color. Some examples include rye flour, whole wheat flour, brown sugar, or dark spices, such as cinnamon. In some recipes, there may seem to be extra topping ingredients left over. Use all ingredients, since the bread will expand during cooking.
Cranberry Muffins Yield: About 2 dozen muffins Topping: 1 teaspoon grated orange peel 1/4 cup sugar 2 teaspoons cinnamon 1/4 cup chopped nuts Muffins: 2 cups all-purpose flour 1/2 cup sugar 1 tablespoon baking powder 1 cup milk 1/4 cup vegetable oil 1 egg, beaten 1 cup coarsely chopped cranberries 1/2 cup chopped nuts 2 teaspoons grated orange peel Blueberry-Sour Cream Coffee Cake Yield: 1, 9-inch round or 8-inch square, cake Topping: 1/2 cup all-purpose flour 1/2 cup sugar 1 1/2 teaspoons cinnamon 3 table
Caramel Pecan Sweet Rolls Yield: 3 batches of about 1 dozen rolls each 2 cups warm water 2 (1/4 oz. each) pkgs. active dry yeast 1/3 cup sugar 1 tablespoon salt 1/3 cup vegetable oil 2 eggs, beaten 6 to 6 1/2 cups all-purpose flour Butter or margarine, softened 1/2 cup sugar 1 tablespoon cinnamon 1/3 cup raisins (optional) 3/4 cup butter or margarine, divided 3/4 cup brown sugar, firmly packed, divided 3/4 cup pecan pieces, divided 1. 2. 3. 4. 5. 6. 49 Place water in 1-quart mixing bowl.
Baked Goods and Desserts Cooking Guidelines 1. 2. 3. 4. 5. Circular and tube dishes provide best cooking results. Arrange cupcakes in a circle, if baking them in custard cups or use circular-shaped cupcake trays. A tube dish can be created by placing a 2 to 3inch diameter drinking glass in a 3 to 4-quart casserole. Pour the cake batter around the glass. If desired, to turn layer cake out of dish and onto a serving platter, grease the dish and line the bottom with waxed paper before baking.
Cherry Cheesecake Yield: 12 to 15 servings 1/2 cup butter or margarine 2 cups graham cracker crumbs 1/2 cup sugar 1/2 teaspoon cinnamon 3 (8 oz. each) pkgs. cream cheese, softened 5 eggs 1 cup sugar 1/2 teaspoon vanilla 2 1/2 cups dairy sour cream 1/3 cup sugar 1 1/2 teaspoons vanilla 1 (21 oz.) can cherry pie filling* 1. 2. 3. 4.
Lemon Bars Yield: 1 dozen bars 1/2 cup butter or margarine 1 1/2 cups all-purpose flour 1/4 cup confectioners' sugar 1 cup sugar 2 eggs 3 tablespoons lemon juice 2 tablespoons all-purpose flour 1 teaspoon grated lemon peel 3 to 4 tablespoons confectioners' sugar 1. 2. 3.
Triple Treats Yield: 1 1/2 dozen bars 1/2 cup butter or margarine, softened 1/2 cup brown sugar, firmly packed 1 egg 1/2 teaspoon vanilla 1 cup all-purpose flour 1 1/2 cups confectioners' sugar 2 tablespoons milk 1 tablespoon butter or margarine, softened 1/2 teaspoon vanilla 1/4 teaspoon almond extract 1/2 cup semi-sweet chocolate morsels 2/3 cup confectioners' sugar 1/2 cup butter or margarine, softened 1/4 cup slivered almonds or 1/4 cup chopped walnuts Lime Gelatin Delight Cake Yield: 1, 9-inch round ca
Pineapple Upside-Down Cake Yield: 1, 9 x 2-inch cake 2 tablespoons butter or margarine 1/2 cup dark brown sugar, firmly packed 1 (8 oz.) can sliced pineapple, with liquid 2 maraschino cherries, halved (optional) 1/2 cup vegetable oil 2 eggs 1 (9 oz.) pkg.
Candy Cooking Guidelines 1. 2. 3. Candy becomes very hot during cooking. Select a cooking utensil which will withstand hot temperatures. Select a utensil which is large enough to hold the candy during cooking to avoid boil-overs. Use the recommended utensil in the recipe. Generally, candy is cooked uncovered for easy stirring.
Chocolate-Maple Bonbons Yield: 2 1/2 to 3 dozen 1/4 cup butter or margarine, softened 3 cups sifted confectioners' sugar 1 tablespoon maple flavoring 3 to 4 teaspoons milk 1/4 cup chopped peanuts (optional) 1 cup semi-sweet chocolate morsels 1 cup butterscotch morsels 1/2 cup creamy-style peanut butter 1(2 1/2 x 3 x 1/2-inch) bar paraffin, grated Almond Bark Yield: 1 lb. 3/4 lb. white or dark chocolate* 2/3 cup toasted almonds** 1. 2. 1. 2. Beat butter in large mixing bowl until fluffy.
Care and Cleaning Interior, Exterior and Door If walls and door of microwave oven become splattered, wipe with paper towel or clean with mild detergent in warm water using soft sponge or cloth. Wring sponge or cloth to remove excess water before wiping unit. If desired, boil a cup of water in microwave oven to loosen soil before cleaning. Before cleaning oven floor, remove turntable and turntable support. Plug hole in oven floor (see diagram below). • Do not use cleaners containing ammonia.
Before Calling for Service If microwave oven does not operate: • Confirm unit is plugged into dedicated circuit. • Confirm unit is on grounded and polarized circuit. • Check fuse or circuit breaker. Determine if circuit is operable by plugging another item in outlet. • Confirm microwave oven door is securely closed. • If condition remains unchanged, see "Unchanged Condition" instructions below. If control will not accept instructions: • For cooking by time, see "Unchanged Condition" instructions below.
Factory Service Centers Listed below are Factory Service Centers which service most metropolitan and surrounding areas. Amana also has a network of independent authorized servicers. Locate a Factory Service Center or independent servicer by calling 1-800-NATLSVC (628-5782) inside U.S.A. and 319-622-5511 if outside U.S.A. When contacting Amana, provide model, manufacturing, and serial numbers and date of purchase. Locate model, manufacturing, and serial numbers on the nameplate.
