Bedienungsanleitung Samsung MW1240WC (Seite 17 von 24) (Englisch)

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Cooking Instructions

Guide for Cooking Eggs in Your Microwave

• Never cook eggs in the shell, and never warm hard-cooked eggs in the

shell; they can explode.

• Always pierce whole eggs to keep them from bursting.

• Cook eggs just until set; they become tough if overcooked.

Guide for Cooking Vegetables in Your Microwave

• Vegetables should be washed just before cooking. Often, no extra water

is needed. If dense vegetables such as potatoes, carrots and green

beans are being cooked, 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 after half the cooking time.

• Always place vegetables like asparagus and broccoli with the stem ends

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 skin pricked in several spots before cooking to prevent

them from bursting.

• For more even cooking, stir or rearrange whole vegetables halfway

through the cooking time.

• Generally, the denser the food, the longer the standing time. (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.

Auto Defrosting Guide

• Follow the instructions below when defrosting different types of food.

Notes

Check foods when the oven signals. After the final stage, small sections may

still be icy; let them stand to continue thawing. Do not defrost until all ice

crystals have thawed. Shielding roasts and steaks with small pieces of foil

prevents the edges from cooking before the center of the food has defrosted.

Use narrow, flat, smooth strips of aluminum foil to cover the edges and thin-

ner sections of the food.

Food

Standard

Amount

Procedure

Roast

Beef, Pork

2.5-6.0 lbs.

Start with the food placed fat side down. After

each stage, turn the food over and shield any

warm portions with narrow strips of aluminum

foil.

Steaks,

Chops,

Fish

0.5-3.0 lbs.

After each stage, rearrange the food. If there

are any warm or thawed portions of food,

shield them with narrow flat pieces of

aluminum foil. Remove any pieces of food that

are nearly defrosted. Let stand, covered, for 5-

10 minutes.

Ground

Meat

0.5-3.0 lbs.

After each stage, remove any pieces of food

that are nearly defrosted. Let stand, covered

with foil, for 5–10 minutes.

Whole

Chicken

2.5-6.0 lbs.

Remove giblets before freezing poultry. Start

defrosting with the breast side down. After the

first stage, turn the chicken over and shield

any warm portions with narrow strips of

aluminum foil. After the second stage, again

shield any warm portions with narrow strips of

aluminum foil. Let stand, covered, for 30–60

minutes in the refrigerator.

Chicken

Pieces

0.5-3.0 lbs.

After each stage, rearrange or remove any

pieces of food that are nearly defrosted. Let

stand for 10-20 minutes.

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