Sensor Reheat Guide; Sensor Recipes - Samsung SMH7159BC Owner's Manual

Cooking Instructions

Sensor Reheat Guide

• Follow the instructions below when sensor reheating different types
of food.
Food Amount
Plate of 1 serving Use only pre-cooked, refrigerated foods.
food (1 plate). Cover plate with vented plastic wrap or
waxed paper, tucked under plate. If food is
not as hot as you prefer after heating with
SENSOR REHEAT, continue heating using
time and power.
•
- 3 - 4 oz. meat, poultry or fish(up to 6 oz.
- 1/2 cup starch (potatoes, pasta, rice,
- 1/2 cup vegetables (about 3 - 4 oz.)
Casserole 1 to 4 Use only refrigerated foods. Cover plate
servings. with lid or vented plastic wrap. If food is not
Pasta
as hot as you prefer after heating with
Reheat
SENSOR REHEAT, continue heating using
time and power.
Stir foods once before serving.
Procedure
Contents
with bone)
etc.)

Sensor Recipes

French Onion Soup (4 servings)
3 tablespoons butter or margarine
3 cups ( about 3 medium ) sliced onions
3 cups beef broth
1 cup water
1 teaspoon Worcestershire sauce
Salt, pepper, croutons, grated parmesan cheese to taste
2 tablespoons brandy (optional)
1. 1 Combine butter and onions in 3-quart casserole. Cover with lid.
Microwave at HIGH (0) for 8 to 9 minutes or use Sensor Fresh
Vegetable.
2. Stir in broth, water, Worcestershire sauce, salt and pepper ; cover.
Microwave at HIGH (0) for 5 minutes, and at MEDIUM (5) for 5
minutes or use Sensor Reheat. Stir in brandy. Let stand, covered, for
5 minutes before serving. Serve with croutons and cheese.
Snap Crackle Popcorn Balls
(10 to 15 balls)
30 square caramel candies
1 1 / 2 tablespoons water
1 teaspoon butter or magarine
1 pkg.( 3.5 oz.) microwave popcorn
1. 1 Combine caramel, water and butter in 4 cup glass bowl. Microwave
at HIGH (0) for 2 to 3 minutes until melted. Stir until smooth. Set
aside.
2. Place popcorn on turntable. Microwave at HIGH (0) for 2 to 3
minutes or use Sensor Popcorn.
3. Place popcorn in bowl. Pour caramel mixture over popcorn ; toss
until completely coated and cool enough to handle. Using buttered
hands, form into 3-inch balls.
4. Cool on waxed paper. Serve immediately.
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