Samsung SMH8165 User Manual page 28

MICROWAVES
Microwave energy actually penetrates food, attracted and absorbed by the water, fat and sugar content.
The microwaves cause the molecules in the food to move rapidly and the rapid movement of these
molecules creates friction and the resulting heat cooks the food.
Cooking meat
Place the meat fat-side down on a microwave-safe roasting rack in a microwave-safe dish.
Use narrow strips of aluminum foil to shield any bone tips or thin pieces of meat. Check the
temperature in several places before letting the meat stand the recommended time.
The following temperatures are removal temperatures. The temperature of the food will rise
during standing time.
Roast beef
(boneless)
Up to 4
Pork (boneleSs
O[ b0ne_in)
Up to 41bs.
Cooking Time:
10-15 min./lb, for 145 °F- Rare
12-17 min./lb, for 160 °F- Medium
14-19 min./lb, for 170 °F - Well Done
Power Level:
High (10) for first 5 minutes, then Medium
(5).
Cooking Time:
15-20 min. / lb. for 170 °F - Well Done
Power Level:
High (10) for first 5 minutes, then Medium
(5).
Place the roast fat-side down
on the roasting rack and
cover with wax paper. Turn
over halfway through the
cooking process. Let stand
for 10 to 15 minutes.
Place the roast fat-side
down on the roasting rack
and cover with wax paper.
Turn over halfway through
cooking. Let stand for 10 to
15 minutes.
Expect a 10°F rise in temperature during standing time.
Rare 135 °F 145 °F
Medium 150 °F 160 °F
Well Done 160 °F 170 °F
Pork Medium 150 °F 160 °F
Well Done 160 °F 170 °F
Dark meat 170 °F 180 °F
Light meat 160 °F 170 °F
28 cookng gude