Dacor Distinctive DMW2420S, Use And Care Manual

E14

Menu Options

15 Minute Recipes and  

From The Pantry

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

For example, to use 15 Minute Recipes to cook Saucy 

Chicken.
1.  Touch the 15 MINUTE RECIPES key. 

SEE LABEL 

SELECT RECIPE NUMBER

.

2.  See the Menu Label. Select the desired food by touch-

ing the number key. For example: Touch number 

1

for Saucy Chicken. Follow the Recipe Card for ingre-

dients and instructions. 

SEE RECIPE CARD PRESS 

START

.

3.  Touch the START key.
4.  When the oven stops, the display will show the 

instruction number on the Recipe Card. Follow the 

instructions on the Recipe Card. 

CHECK RECIPE 

INSTRUCTIONS 2 PRESS START. 

5.  Touch the START key.
6.  At the end, the display will show the instruction 

number on the Recipe Card. Follow the instructions on 

the Recipe Card. 

CHECK RECIPE INSTRUCTIONS 3.

From The Pantry 

(RECIPES SERVE 6)

1. Saucy Chicken

1.  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 FROM THE PANTRY and 

number 

1

 to select SAUCY CHICKEN, then touch 

START.

2.  Blend together:

8  ounces reduced fat cream cheese, softened

1

/

4

  cup milk

3.  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.
4.  At the end, stir in 1 cup shredded Monterey jack 

cheese.

  Serve on top of baked potatoes or cooked pasta.

2. Hawaiian Pork

1.  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 FROM THE PANTRY, 

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 the end, stir again.
  Serve on cooked rice.