Samsung ME11CB7510 Serie Manual Del Usuario página 27

General cooking recommendations
• Dense foods, such as potatoes, take longer to heat than lighter foods. Food
with a delicate texture should be heated at a low power level to prevent it
from becoming tough.
• Altitude and the type of cookware you are using can affect cooking time.
When trying a new recipe, use the minimum cooking time and check the food
occasionally to prevent overcooking.
• Food with a non-porous skin such as potatoes or hot dogs should be pierced
to prevent bursting.
• Frying with oil or fat is not recommended. Fat and oil can suddenly boil over
and cause severe burns.
• Some ingredients heat faster than others. For example, the jelly inside a jelly
doughnut will be hotter than the dough. Keep this in mind to avoid burns.
• Home canning in the microwave oven is not recommended because all
harmful bacteria may not 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 heat to
very high temperatures. Keep this in mind to avoid injury.
Guide for 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.
Guide for cooking vegetables in your microwave
• Vegetables should be washed just before cooking. Often, no extra water is
needed. If you are cooking dense vegetables such as cubed potatoes, carrots,
or 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 after half the cooking time.
• Always place vegetables like asparagus and broccoli with the stem ends
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 skin pricked in several spots before cooking to prevent them from
bursting.
• For more even cooking, stir or 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.
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