Samsung ME16H702SE Cooking guide, General Microwave Tips, Cooking Meat, Cooking techniques

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 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

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.

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.

Food	Cooking time/	Instructions
	Power level
Roast beef	Cooking Time:	Place the roast fat-
(boneless)	10-15 min./lb. for	side down on the
Up to 4 lbs.	145 °F - Rare	roasting rack and
	12-17 min./lb. for	cover with wax paper.
	160 °F - Medium	Turn over halfway
	14-19 min./lb. for	through the cooking
	170 °F - Well Done	process. Let stand for
		10 to 15 minutes.
	Power Level:
	High (10) for first
	5 minutes, then
	Medium (5).
Pork	Cooking Time:	Place the pork fat-side
(boneless	15-20 min./lb. at	down on the roasting
or bone-in)	170 °F Well Done	rack and cover with
Up to 4 lbs.		wax paper. Turn
	Power Level:
	High (10) for first	over halfway through
		cooking process.
	5 minutes, then
		Let stand for 10 to
	Medium (5).
		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.

English - 16

ME16H702SE_AA_AC_EN.indd 16 2014-02-24 �� 3:52:27