Samsung ME6194ST/ZAM Guide for Cooking Seafood in Your Microwave, Cooking eggs in your microwave

	Food	Cook Time/Power Level		Directions
Chicken		Cooking Time:	Place chicken bone-side down on dish,
Pieces		7-10 min. / 0.5 kg 80 °C dark	with the thickest portions towards the
Up to 2 lbs.		meat	outside of the dish. Cover with wax
		75 °C light meat	paper. Turn over when the cooking time
		Power Level:	is half up. Cook until juices run clear and
		Medium High (7).	meat near the bone is no longer pink.
			Let stand 5-10 min.

Guide for Cooking Seafood in Your Microwave

•Cook fish until it flakes easily with a fork.

•Place fish on a microwave-safe roasting rack in a microwave-safe dish.

•Use a tight cover to steam fish. A lighter cover of wax paper or paper towel provides less steaming.

•Do not overcook fish; check it at minimum cooking time.

Food	Cook Time/Power Level	Directions
Steaks	Cooking Time:	Arrange steaks on roasting rack with
Up to 0.7	7-11 min. / 0.5 kg	meaty portions towards the outside of
	Power Level:	rack. Cover with wax paper. Turn over
kg
	Medium-High (7).	and rearrange when cooking time is half
		up. Cook until fish flakes easily with a
		fork. Let stand 3-5 min.
Fillets	Cooking Time:	Arrange fillets in a baking dish, turning
Up to 0.7	4-8 min. / 0.5 kg	any thin pieces under Cover with wax
	Power Level:	paper. If over ½ inch thick, turn over and
kg
	Medium-High (7).	rearrange when cooking time is half up.
		Cook until fish flakes easily with a fork.
		Let stand 2-3 min.
Shrimp	Cooking Time:	Arrange shrimp in a baking dish without
Up to 0.7	4-6½ min. / 0.5 kg	overlapping or layering. Cover with wax
	Power Level:	paper. Cook until firm and opaque,
kg
	Medium-High (7).	stirring 2 or 3 times. Let stand 5 min.

Cooking eggs in your microwave

•Never cook eggs in the shell, and never warm hard-cooked eggs in the shell; they can explode.

•Always pierce whole eggs to keep them from bursting.

•Cook eggs just until set; they become tough if overcooked.

34_ cooking Instructions

ME6194ST_ZAM_DE68-03249D_EN.indd 34

2012-02-20 �� 11:26:51