Samsung DE68-02434A, MT1044CB, MT1044BB owner manual Guide for Cooking Eggs in Your Microwave

Cooking Instructions

GUIDE for Cooking Eggs in Your Microwave

•Never cook eggs in the shell, and never warm hard-boiled 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.

GUIDE for Cooking Vegetables in Your Microwave

•Vegetables should be washed just before cooking. Often, no extra water is needed. If dense vegetables such as potatoes, carrots and green beans are being cooked, 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 at half the cooking time.

•Always place vegetables like asparagus and broccoli with the stem ends pointing towards the edge of the dish with the heads 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 skin pricked in several spots before cooking to prevent them from bursting.

•For more even cooking, rearrange whole vegetables halfway through the cooking time.

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

AUTO DEFROSTING GUIDE

•Follow the instructions below when defrosting different types of food.

Food	Amount	Procedure
Roast	2.5-5.0 lbs.	Start with the food placed fat side down. After
Beef,		each stage, turn the food over and shield any
Pork		warm portions with narrow strips of aluminum
		foil.
Steaks,	0.5-3.0 lbs.	After each stage, rearrange the food. If there
Chops,		are any warm or thawed portions of food,
Fish		shield them with narrow flat pieces of
		aluminum foil. Remove any pieces of food
		that are nearly defrosted. Let stand, covered,
		for 5-10 minutes.
Ground	0.5-3.0 lbs.	After each stage, remove any pieces of food
Meat		that are nearly defrosted. Let stand, covered
		with foil, for 5–10 minutes.
Whole	2.5-6.0 lbs.	Remove giblets before freezing poultry. Start
Chicken		defrosting with the breast side down. After
		the first stage, turn the chicken over and
		shield any warm portions with narrow strips of
		aluminum foil. After the second stage, again
		shield any warm portions with narrow strips of
		aluminum foil. Let stand, covered, for 30–60
		minutes in the refrigerator.
Chicken	0.5-2.0 lbs.	After each stage, rearrange or remove any
Pieces		pieces of food that are nearly defrosted. Let
		stand for 10-20 minutes.

Notes

Check foods when the oven signals. After the final stage, small sections may still be icy; let them stand to continue thawing.

Shielding roasts and steaks with small pieces of foil prevents the edges from cooking before the center of the food has defrosted. Use narrow, flat, smooth strips of aluminum foil to cover the edges and thinner sections of the food.

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