Bedienungsanleitung Samsung ME21F707MJT (Seite 19 von 52) (Englisch)

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cooking guide _19

Cooking guide

COOKING SEAFOOD

Place the ﬁsh on a microwave-safe roasting rack in a

microwave-safe dish. Use a tight cover to steam the ﬁsh.

A lighter cover of wax paper or paper towel will decrease

steaming. Cook the ﬁsh until it ﬂakes easily with a fork. Do

not over cook ﬁsh. Check it after the minimum cooking

time.

Food

Cooking time/

Power level

Instructions

Tuna steaks

and salmon

steaks

Up to 1.5

lbs.

Cooking

Time:

6-10 min. / lb.

Arrange the steaks on

a roasting rack with the

meaty portions towards

the outside of the rack.

Cover with wax paper.

Turn them over halfway

through the cooking

process. Cook until the

ﬁsh ﬂakes easily with

a fork. Let stand for

3-5minutes.

Power Level:

Medium-High

(7).

Fillets

Up to 1.5

lbs.

Cooking

Time:

4-8 min. / lb.

Arrange the ﬁllets in a

baking dish, tucking

any thin pieces under.

Cover with wax paper.

If the ﬁllets are thicker

than ½ in., turn them

over halfway through the

cooking process. Cook

until the ﬁsh ﬂakes easily

with a fork. Let stand for

2-3minutes.

Power Level:

Medium-High

(7).

Shrimp

Up to 1.5

lbs.

Cooking

Time:

4-6 min. / lb.

Arrange the shrimp in

a baking dish without

overlapping or layering

them. Cover with wax

paper. Cook until ﬁrm

and opaque, stirring 2

or 3 times. Let stand for

5minutes.

Power Level:

Medium-High

(7).

COOKING EGGS

You can use your microwave oven to cook eggs. Cook

them until they are just set as they become tough if they

are overcooked.

WARNING

Never cook eggs in their shells and never warm

up hard-boiled eggs in their shells. Eggs cooked

or warmed up in their shells can explode. Always

pierce whole eggs to keep them from bursting.

COOKING VEGETABLES

Vegetables should be washed prior to cooking. Usually,

no extra water is needed. When cooking dense

vegetables such as potatoes, carrots and green beans,

add about ¼ cup water.

Small vegetables (sliced carrots, peas, lima beans, etc.)

will cook faster than larger ones.

Whole vegetables, such as potatoes, acorn squash or

corn on the cob, should be arranged in a circle on the

turntable before cooking. They will cook more evenly if

turned over halfway through the cooking process.

Always place vegetables such as asparagus and broccoli

with the stems pointing towards the edge of the dish and

the tips toward the center.

When cooking cut vegetables, always cover the dish with

a lid or vented microwavable plastic wrap.

Whole, unpeeled vegetables such as potatoes, squash,

eggplant, etc., should have their skins pierced in several

spots before cooking to prevent them from bursting.

For a more even cooking result, stir or rearrange whole

vegetables halfway through the cook time.

Generally, the denser the food, the longer the standing

time. (The standing time refers to the time necessary for

dense, large foods and vegetables to ﬁnish cooking after

they come out of the oven.) A baked potato can stand on

the counter for ﬁve minutes before cooking is completed,

while a dish of peas can be served immediately.

RECIPES

Beef and barley stew

1½ lbs. beef stew cubes, cut into ½-inch pieces

½ cup chopped onion

2 Tbs. all-purpose ﬂour

1 Tbs. Worcestershire sauce

1 can (13.75-14.5 oz.) beef broth

2 medium carrots, cut into ½-inch slices (about 1 cup)

½ cup barley

1 bay leaf

¼ tsp. pepper

1 pkg. (9-10 oz.) frozen peas, thawed

1. In a 2-quart casserole, combine the beef, onion, ﬂour,

and Worcestershire sauce and mix well. Cover with

lid. Cook at High for 6 to 8 minutes until the beef is no

longer pink, stirring once.

2. Stir in beef broth, carrots, barley, bay leaves, and

pepper. Cover with lid. Cook at Medium for 1 to 1½

hours until carrots and beef are tender, stirring 2 to

3times.

3. Stir in peas. Cover with lid. Cook at Medium for

10minutes. Let stand for 10 minutes. Remove bay

leaves before serving.

Makes 6 servings.

Broccoli and cheese casserole

¼ cup butter or margarine

¼ cup chopped onion

1½ Tbs. ﬂour

½ tsp. salt

¼ tsp. dry mustard

⅛ tsp. pepper

1½ cups milk

¼ cup chopped red pepper

8 oz. (2 cups) cheddar cheese, shredded

1 pkg. (9-10 oz.) frozen chopped broccoli, thawed

4 cups cooked spiral shaped pasta (8 oz. dry)

1. In a 2-quart casserole, cook butter and onion at High

for 1 to 2 minutes until the onion is soft, stirring once.

2. Add ﬂour, salt, mustard, and pepper; mix well. Cook

at High for 30 to 60 seconds until mixture boils. Stir in

milk until smooth.

3. Stir in red pepper. Cook at High for 2 to 3 minutes

until mixture boils and thickens slightly, stirring twice.

Stir in cheese until melted.

4. Add broccoli and pasta. Mix well. Cover with lid. Cook

at High for 4 to 6 minutes until heated through, stirring

once. Stir before serving.

Makes 6 servings.

ME21F707MJT_AA_EN_110114.indd 19 11/01/2014 11:54:23

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