Samsung SMH1927W, SMH1927S, SMH1927B Cooking guide, General Microwave Tips, Cooking techniques

	Cookware		Comments
Glassware
Oven-to-table		Can be used, unless decorated
ware		with a metal trim.
Fine		Can be used to warm foods or
glassware		liquids. Delicate glass may break
		or crack if heated suddenly.
Glass jars		Regular glass is too thin to be
		used in a microwave, and can
		shatter.
Metal
Dishes,		May cause arcing or fire.
Utensils
Freezer bag		May cause arcing or fire.
twist ties
Paper
Plates, cups,		For short cooking times and
napkins and		warming. Also to absorb excess
kitchen paper		moisture.
Recycled		Do not use recycled paper towels,
paper		which may contain metal and may
		catch fire or cause arcing.
Plastic
Containers		Can be used if heat-resistant
		thermoplastic. Some plastics
		may warp or discolor at high
		temperatures. Do not use
		Melamine plastic.
Cling film		Can be used to retain moisture.
		Avoid wrapping the food too
		tightly. Take care when removing
		the film as hot steam will escape.
Freezer bags		Only if boilable or oven-proof.
		Should not be airtight. Pierce with
		a fork if necessary.
Wax or		Can be used to retain moisture
grease-proof		and prevent spattering.
paper
Thermometer		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.
Straw,		Use only for short-term heating,
wicker, and		as these materials can be
wood		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 20 minutes, it will automatically adjust to 70 percent power after 20 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.

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04 COOKING GUIDE

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2012-10-09 �� 3:34:33