Samsung SMH1622S User Manual - Page 16

Microwave energy actually penetrates food, attracted and ak_sorbed by the water, fat and sugar in the food, The microwaves cause the mc}lecubs in the food to move rapidly, The rapid movement of these molecules creates friction and the resulting heat cooks the food, 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. Foods with a non-porous skin such as potatoes or hot dogs, should be pierced to prevent bursting. Putting heating oil or fat in the microwave is not recommended. Fat and oil can suddenly boil over and cause severe burns. Some ingredients heat faster than others. For example, the jelly in the jelly doughnut will be hotter than the dough. Keep this in mind to avoid burns. The altitude and the type of cookware you are using can affect the cooking time. When trying a new recipe, use the minimum cooking time and check the food occasionally to prevent overcooking. Home canning in the microwave oven is not recommended because not all harmful bacteria may 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. Cooking techniques Turning Turn foods over midway through the cooking cycle to expose all parts to the microwave energy. This is especially important with large items such as roasts. Standing Foods cooked in the microwave build up internal heat and continue to cook for a few minutes after the oven stops. Let foods stand to complete the cooking process, especially foods such as roasts and whole vegetables. Roasts need this time to complete cooking in the center without overcooking the outer areas. All liquids, such as soup or hot chocolate should be shaken or stirred when cooking is complete. Let liquids stand a moment before serving. When heating baby food, stir well and test the temperature before serving. Adding moisture Microwave energy is attracted to water molecules. Food that is uneven in moisture content should be covered or allowed to stand so that the heat disperses evenly. Add a small amount of water to dry food to help it cook. Venting After covering a dish with plastic wrap, vent the plastic wrap by turning back one corner to let excess steam escape. 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 the removal temperatures. The temperature of the food will rise during standing time. wlfitlhl eauotovmenatiicsaslleyt taodjcuosotktofo7r 0mpoerercethnatnp2o5wemr inauftteers,25it minutes to avoid overcooking. Stirring Open the microwave door and stir foods such as casseroles and vegetables occasionally while cooking to distribute heat evenly. Food at the outside of the dish absorbs more energy and heats more quickly, so stir from the outside towards the center. The oven will turn off when you open the door to stir your food. Arrangement Arrange unevenly shaped foods, such as chicken pieces or chops, with the thicker, meatier parts toward the outside of the turntable where they can receive more microwave energy. To prevent overcooking, place thin or delicate parts towards the center of the turntable. Shielding Shield food with narrow strips of aluminum foil to prevent overcooking. Areas that need shielding include poultry wing-tips, the ends of poultry legs, and corners of square baking dishes. Use only small amounts of aluminum foil. Larger amounts can damage your oven. Roast beef (boneless) Up to 4 Ibs. Cooking Time: 10-15 min./Ib, for 145 °F - Rare 12-17 min./Ib, for 160 °F - Medium 14-19 min./Ib, for 170 °F - Well Done Power Level: Place the roast fatside down on the roasting rack and cover with wax paper. Turn over halfway through the cooking srocess. Let stand for 10 to 15 minutes. High (10) for first 5 minutes, then Medium (5). Pork (boneless or bone-in) Cooking Time: 15-20 min./Ib, at 170 °F Well Done Up to 4 Ibs. Power Level: High (10) for first 5 minutes, then Medium (5). Place the roast fatside down on the roasting rack and cover with wax paper. Turn over halfway through cooking srocess. Let stand for 10 to 15 minutes. The following temperatures are the removal temperatures. The temperature of the food will rise during standing time. Expect a 10 °F rise in temperature during the standing time. 16 cookng gude SMH1611 XAA 03898A EN-02.indd 16 2011-10-13 4:04:55