Samsung SMH1816S/XAA User Manual - Page 17

04 COOKING GUIDE Cookware Glassware Oven-to-table ware Fine glassware Glass jars Metal Dishes, Utensils Freezer bag twist ties Paper Plates, cups, napkins and kitchen paper Recycled paper Plastic Containers Cling film Freezer bags Wax or grease-proof paper Thermometer Straw, wicker, and wood Comments Can be used, unless decorated with a metal trim. Can be used to warm foods or liquids. Delicate glass may break or crack if heated suddenly. Regular glass is too thin to be used in a microwave, and can shatter. May cause arcing or fire. May cause arcing or fire. For short cooking times and warming. Also to absorb excess moisture. Do not use recycled paper towels, which may contain metal and may catch fire or cause arcing. Can be used if heat-resistant thermoplastic. Some plastics may warp or discolor at high temperatures. Do not use Melamine plastic. Can be used to retain moisture. Avoid wrapping the food too tightly. Take care when removing the film as hot steam will escape. Only if boilable or oven-proof. Should not be airtight. Pierce with a fork if necessary. Can be used to retain moisture and prevent spattering. Use only those marked "Microwave-safe" and follow the directions. Check the temperature in several places. You can use conventional thermometers once the food has been removed from the oven. Use only for short-term heating, as these materials can be flammable. : Recommended to use : Use with Caution : Unsafe to use / Do not use cooking guide Microwave energy actually penetrates food, attracted and absorbed by the water, fat and sugar in the food. The microwaves cause the molecules 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 prevent them from 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 a 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 If the oven is set to cook for more than 25 minutes, it will automatically adjust to 70 percent power after 25 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. cooking guide _17 SMH1816_XAA_03942A_EN.indd 17 2011-06-10 5:33:27