Samsung SMH1927S, SMH1927W, SMH1927B Cooking Seafood, Cooking Eggs, Cooking Vegetables, Recipes

COOKING SEAFOOD

Place the fish on a microwave-safe roasting rack in a microwave-safe dish. Use a tight cover to steam the fish. A lighter cover of wax paper or paper towel will decrease steaming. Cook the fish until it flakes easily with a fork. Do not over cook fish. Check it after the minimum cooking time.

Food	Cooking time/	Instructions
	power level
Tuna steaks	Cooking	Arrange the steaks on
and salmon	Time:	a roasting rack with the
steaks	6-10 min. / lb.	meaty portions towards
Up to 1.5		the outside of the rack.
	Power Level:
lbs.	Medium-High	Cover with wax paper.
		Turn them over halfway
	(7).
		through the cooking
		process. Cook until the
		fish flakes easily with a
		fork. Let stand for 3-5
		minutes.
Fillets	Cooking	Arrange the fillets in a
Up to 1.5	Time:	baking dish, tucking any
lbs.	4-8 min. / lb.	thin pieces under. Cover
		with wax paper. If the
	Power Level:
	Medium-High	fillets are thicker than ½
		in., turn them over halfway
	(7).
		through the cooking
		process. Cook until the
		fish flakes easily with a
		fork. Let stand for 2-3
		minutes.
Shrimp	Cooking	Arrange the shrimp in
Up to 1.5	Time:	a baking dish without
lbs.	4-6 min. / lb.	overlapping or layering
		them. Cover with wax
	Power Level:
	Medium-High	paper. Cook until firm
		and opaque, stirring 2 or
	(7).
		3 times. Let stand for 5
		minutes.

COOKING EGGS

You can use your microwave oven to cook eggs. Cook them until they are just set as they become tough if they are overcooked.

Never cook eggs in their shells and never warm WARNING up hard-boiled eggs in their shells. Eggs cooked or warmed up in their shells can explode. Always

pierce whole eggs to keep them from bursting.

COOKING VEGETABLES

Vegetables should be washed prior to cooking. Usually, no extra water is needed. When cooking dense vegetables such as potatoes, carrots and green beans, add about ¼ cup water.

Small vegetables (sliced carrots, peas, lima beans, etc.) will cook 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 cook more evenly if turned over halfway through the cooking process.

Always place vegetables such as asparagus and broccoli with the stems 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 skins pierced in several spots before cooking to prevent them from bursting.

For a more even cooking result, stir or rearrange whole vegetables halfway through the cook time.

Generally, the denser the food, the longer the standing time. (The 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.

RECIPES

Beef and barley stew

1½ lbs. beef stew cubes, cut into ½-inch pieces

½cup chopped onion 2 Tbs. all-purpose flour

1 Tbs. Worcestershire sauce

1 can (13.75-14.5 oz.) beef broth

2 medium carrots, cut into ½-inch slices (about 1 cup)

½cup barley

1 bay leaf

¼ tsp. pepper

1 pkg. (9-10 oz.) frozen peas, thawed

1.In a 2-quart casserole, combine the beef, onion, flour, and Worcestershire sauce and mix well. Cover with lid. Cook at High for 6 to 8 minutes until the beef is no longer pink, stirring once.

2.Stir in beef broth, carrots, barley, bay leaves, and pepper. Cover with lid. Cook at Medium for 1 to 1½ hours until carrots and beef are tender, stirring 2 to 3 times.

3.Stir in peas. Cover with lid. Cook at Medium for 10 minutes. Let stand for 10 minutes. Remove bay leaves before serving.

Makes 6 servings.

Broccoli and cheese casserole

¼cup butter or margarine

¼cup chopped onion 1½ Tbs. flour

½ tsp. salt

¼tsp. dry mustard

1/8 tsp. pepper 1½ cups milk

¼ cup chopped red pepper

8 oz. (2 cups) cheddar cheese, shredded

1 pkg. (9-10 oz.) frozen chopped broccoli, thawed 4 cups cooked spiral shaped pasta (8 oz. dry)

1.In a 2-quart casserole, cook butter and onion at High for 1 to 2 minutes until the onion is soft, stirring once.

2.Add flour, salt, mustard, and pepper; mix well. Cook at High for 30 to 60 seconds until mixture boils. Stir in milk until smooth.

3.Stir in red pepper. Cook at High for 2 to 3 minutes until mixture boils and thickens slightly, stirring twice. Stir in cheese until melted.

4.Add broccoli and pasta. Mix well. Cover with lid. Cook at High for 4 to 6 minutes until heated through, stirring once. Stir before serving.

Makes 6 servings.

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04 COOKING GUIDE

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2012-10-09 �� 3:34:33