General Microwave Tips - Samsung SMH3150 Owner's Manual

Cooking Instructions

General microwave tips

•
Dense foods, such as potatoes, take longer to heat than lighter
foods. Foods with a delicate texture should be heated at a low
power level to avoid becoming tough.
•
Altitude and the type of cookware you are using can affect cooking
time. When using a new recipe, use the minimum cooking time
and check the food occasionally to prevent overcooking.
•
Foods with a non-porous skin such as potatoes or hot dogs,
should be pierced to prevent bursting.
•
Frying with heating oil or fat is not recommended. Fat and oil can
suddenly boil over and cause severe burns.
•
Some ingredients heat faster than others. For example a jelly
doughnut will be hotter than the dough. Keep this in mind to avoid
burns.
•
Home canning in the microwave oven is not recommended
because all harmful bacteria may not be destroyed by the
microwave heating process.
•
Although microwaves do not heat the cookware, the heat from the
food is often transferred to the cookware. Always use pot holders
when removing food from the microwave and instruct children to
do the same.
•
Making candy in the microwave is not recommended as candy can
be heated to very high temperatures. Keep this in mind to avoid
injury.
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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 of water.
•
Small vegetables (sliced carrots, peas, lima beans, etc.) can be
cooked 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 be cooked 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.
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2009-09-03 �� 8:45:16