Cooking Seafood; Cooking Vegetables - Samsung ME21F707MJT Manual Del Usuario

COOKING SEAFOOD
Place the fish on a microwave-safe roasting rack in a
microwave-safe dish. Use a tight cover to steam the fish.
A lighter cover of wax paper or paper towel will decrease
steaming. Cook the fish until it flakes easily with a fork. Do
not over cook fish. Check it after the minimum cooking
time.
Tuna steaks
and salmon
steaks
Up to 1.5
Ibs.
Cooking
Time:
6-10 min./lb.
Fillets
Up to 1.5
Ibs.
Shrimp
Up to 1.5
Ibs.
Power Level:
Medium-High
(7).
Cooking
Time:
4-8 min. /lb.
Power Level:
Medium-High
(7).
Cooking
Time:
4-6 min. /lb.
Power Level:
Medium-High
(7).
Arrange the steaks on
a roasting rack with the
meaty portions towards
the outside of the rack.
Cover with wax paper.
Turn them over halfway
through the cooking
process. Cook until the
fish flakes easily with
a fork. Let stand for
3-5 minutes.
Arrange the fillets in a
baking dish, tucking
any thin pieces under.
Cover with wax paper.
If the fillets are thicker
than 1/2in., turn them
over halfway through the
cooking process. Cook
until the fish flakes easily
with a fork. Let stand for
2-3 minutes.
Arrange the shrimp in
a baking dish without
overlapping or layering
them. Cover with wax
paper. Cook until firm
and opaque, stirring 2
or 3 times. Let stand for
5 minutes.
COOKING EGGS
You can use your microwave oven to cook eggs. Cook
them until they are just set as they become tough if they
are overcooked.
Z_ Never cook eggs in their shells and never warm
....... up hard-boiled eggs in their shells. Eggs cooked
or warmed up in their shells can explode. Always
pierce whole eggs to keep them from bursting.
COOKING VEGETABLES
Vegetables should be washed prior to cooking. Usually,
no extra water is needed. When cooking dense
vegetables such as potatoes, carrots and green beans,
add about 1Acup 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 halfway through the cooking process.
Always place vegetables such as asparagus and broccoli
with the stems 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 skins pierced in several
spots before cooking to prevent them from bursting.
For a more even cooking result, stir or rearrange whole
vegetables halfway through the cook time.
Generally, the denser the food, the longer the standing
time. (The 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.
RECIPES
Beef and barley stew
11_ Ibs. beef stew cubes, cut into l_-inch pieces
1_2 cup chopped onion
2 Tbs. all-purpose flour
1 Tbs. Worcestershire sauce
1 can (13.75-14.5 oz.) beef broth
2 medium carrots, cut into l_-inch slices (about 1 cup)
1_ cup barley
1 bay leaf
1Atsp. pepper
1 pkg. (9-10 oz.) frozen peas, thawed
1. In a 2-quart casserole, combine the beef, onion, flour,
and Worcestershire sauce and mix well. Cover with
lid. Cook at High for 6 to 8 minutes until the beef is no
longer pink, stirring once.
2. Stir in beef broth, carrots, barley, bay leaves, and
pepper. Cover with lid. Cook at Medium for 1 to 11_
hours until carrots and beef are tender, stirring 2 to
3 times.
3. Stir in peas. Cover with lid. Cook at Medium for
10 minutes. Let stand for 10 minutes. Remove bay
leaves before serving.
Makes 6 servings. Broccoli and cheese casserole
1Acup butter or margarine
1Acup chopped onion
11/2Tbs. flour
1_ tsp. salt
1Atsp. dry mustard
1/8tsp. pepper
11_ cups milk
1Acup chopped red pepper
8 oz. (2 cups) cheddar cheese, shredded
1 pkg. (9-10 oz.) frozen chopped broccoli, thawed
4 cups cooked spiral shaped pasta (8 oz. dry)
1. In a 2-quart casserole, cook butter and onion at High
for 1 to 2 minutes until the onion is soft, stirring once.
2. Add flour, salt, mustard, and pepper; mix well. Cook
at High for 30 to 60 seconds until mixture boils. Stir in
milk until smooth.
3. Stir in red pepper. Cook at High for 2 to 3 minutes
until mixture boils and thickens slightly, stirring twice.
Stir in cheese until melted.
4. Add broccoli and pasta. Mix well. Cover with lid. Cook
at High for 4 to 6 minutes until heated through, stirring
once. Stir before serving.
Makes 6 servings.
cooknggude 19
ME21F707MJT_AA_EN+MES_130507.indb 19 2013-05-14 uu 11:08:10