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

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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

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