Samsung ME6124ST/EGY manual Using the Meat/Fish Buttons, Meat/Fish Chart, Initial Code Weight

Page 44

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Operation

Using the Meat/Fish Buttons

1. Press the Meat/Fish button corresponding to the food you are cooking. The display shows “A-1”(item code).

Press the Meat/Fish button repeatedly to select the item you want.(Refer to the Meat/Fish Chart below)

2. Press the Number 1 or 2 , 3button to select the serving size you want. (Refer to the Meat/Fish Chart below for the serving)

3. Press Start button to begin cooking.

Meat/Fish Chart

 

 

 

Initial

 

Code

Item

Weight

Tempe-

Remarks

 

 

 

rature

 

 

 

 

 

 

A-1

Chicken

200-

Refrige

Select fresh chicken breasts, score, insert 3-4 cuts

 

Breast

250g

rated

with a sharp knife along breast and cook plain or firstly

 

 

300-

 

marinate with you favo-rite flavor for two hours or

 

 

350g

 

overnight covered in the refrigerator. Or sprinkle

 

 

400-

 

breasts with soy sauce or lemon juice or your favorite

 

 

450g

 

shaker herbs salt or pepper. Then cover breasts with

 

 

 

 

baking paper tucked in on plate or in Pyrex dish and

 

 

 

 

cook. At half cooking time oven will beep turn

 

 

 

 

breast(s) over and press start to continue. After

 

 

 

 

cooking stand breast(s) for 3-5 minutes. Serve.

 

 

 

 

 

A-2

Fish

150-

Refrige

Select fresh fish fillets and cook plain or marinate with

 

Fillet

200g

rated

you favorite seafood marin-ade for two hours or

 

 

250-

 

overnight covered in the refrigerator. Or sprinkle fillets

 

 

300g

 

with lemon juice or your favorite shaker herbs

 

 

350-

 

especially lemon pepper seasoning, salt or pepper.

 

 

400g

 

Then cover fillets with baking paper tucked in on plate

 

 

 

 

or in Pyrex dish and cook. After cooking stand

 

 

 

 

fillets(s) for 3 minutes. Serve.

 

 

 

 

 

Meat/Fish Chart

 

 

 

Initial

 

Code

Item

Weight

Tempe-

Remarks

 

 

 

rature

 

 

 

 

 

 

A-3

Sea Food

150-

Refrig-

Select fresh seafood and set out on microw-avesafe

 

 

200g

erated

plate or Pyrex dish. Sprinkle with lemon juice or salt

 

 

250-

 

if desired, cover seafood with baking paper eg. Glad

 

 

300g

 

Bake - tucked in around and cook. After cooking

 

 

350-

 

stand seafood for 3 minutes. Serve.

 

 

400g

 

 

 

 

 

 

 

A-4

Casserole

1 dish

Refrig-

Ingredients For casserole.

 

 

 

erated

2 medium carrots (85g to 110g Before peeling), 2

 

 

 

 

medium onions( 110g to 140g. Before peeling), 2

 

 

 

 

medium potatoes(165g to 195g before peeling), 450

 

 

 

 

ground chuck beef, teaspoon salt, cup water,

 

 

 

 

teaspoon pepper. Peel and slice vegetables into inch

 

 

 

 

thick slices, Form beef into 12 small, flat pattie using

 

 

 

 

the 2-inch Reynolds Brass Ring. Flattern patties. In

 

 

 

 

2-quart casserole, layer half of beef patties, half of

 

 

 

 

carrots, half of onions, and half of potatoes.

 

 

 

 

Springkle with salt and pepper. Repeat layers,

 

 

 

 

making sure that top layer of beef patties is

 

 

 

 

completely covered with vegetables. Add water.

 

 

 

 

Press layer down into casserole. Cover. After

 

 

 

 

cooking stand casserole for 5 minutes. Serve.

 

 

 

 

 

A-5

Bacon

100-

Refrig-

Select fresh bacon rashers from your butcher, deli or

 

 

125g

erated

supermarket. Place on the absorbent paper towel on

 

 

200-

 

microwavesafe plate or Pyrex dish and cover with

 

 

225g

 

another piece of paper towel and cook. Serve.

 

 

300-

 

 

 

 

325g

 

 

 

 

 

 

 

A-6

Meatball

1 dish

Refrig-

Ingredients For Meat Balls.

 

 

 

erated

450 g ground beef,cup chopped onion,1 egg beaten,

 

 

 

 

1 teaspoon salt, teaspoon pepper and 2 tabl-

 

 

 

 

espoons water.Combine all ingredients and mix well.

 

 

 

 

Shape into 20 x (25mm) meat balls. Place meat

 

 

 

 

balls in utensil. Cover with microwave cling wrap

 

 

 

 

turning back one corner of the wrap by about 50mm

 

 

 

 

to vent. Cook. After cooking, stand meat balls for 5

 

 

 

 

minutes. Serve.

 

 

 

 

 

A-7

Meat loaf

1 dish

Refrig-

Ingredients For meat loaf.

 

 

 

erated

675g ground chuck beef, cup fine dry bread

 

 

 

 

crumbles, cup chopped onion, cup chopped green

 

 

 

 

pepper, 1 cup milk,1 egg, 2 tablespoons ketchup,

 

 

 

 

teaspoon pepper, cup teaspoon salt. Combine all

 

 

 

 

ingredients: mix well. Pack meat mixture firmly in loaf

 

 

 

 

dish: smooth out top. Cover with plastic wrap, turning

 

 

 

 

back one corner about 2 inch-es to vent. Place in

 

 

 

 

oven parallel to front of oven. After cooking stand

 

 

 

 

casserole for 5 minutes. Serve

 

 

 

 

 

8

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