Cooking Meat; Cooking Poultry - Samsung SMH1713 Manual Del Usuario

Turning
Turn foods over midway through the cooking cycle
to expose all parts to the microwave energy. This is
especially important with large items such as roasts.
Standing
Foods cooked in the microwave build up internal heat
and continue to cook for a few minutes after the oven
stops. Let foods stand to complete the cooking process,
especially foods such as roasts and whole vegetables.
Roasts need this time to complete cooking in the center
without overcooking the outer areas. All liquids, such as
soup or hot chocolate should be shaken or stirred when
cooking is complete. Let liquids stand a moment before
serving. When heating baby food, stir well and test the
temperature before serving.
Adding moisture
Microwave energy is attracted to water molecules. Food
that is uneven in moisture content should be covered or
allowed to stand so that the heat disperses evenly. Add a
small amount of water to dry food to help it cook.
Venting
After covering a dish with plastic wrap, vent the plastic
wrap by turning back one corner to let excess steam
escape.

COOKING MEAT

Place the meat fat side down on a microwave-safe
roasting rack in a microwave-safe dish. Use narrow strips
of aluminum foil to shield any bone tips or thin pieces of
meat. Check the temperature in several places before
letting the meat stand the recommended time.
The following temperatures are the removal temperatures.
The temperature of the food will rise during standing time.
Cooking time/
Food
power level
Roast beef Cooking Time:
(boneless) 10-15 min. / lb. for
Up to 4 lbs. 145 °F - Rare
12-17 min. / lb. for
160 °F - Medium
14-19 min. / lb. for
170 °F - Well Done
Power Level:
High (10) for first
5 minutes, then
Medium (5).
Pork Cooking Time:
(boneless 15-20 min. / lb. at
or bone-in) 170 °F Well Done
Up to 4 lbs.
Power Level:
High (10) for first
5 minutes, then
Medium (5).
The following temperatures are the removal temperatures.
The temperature of the food will rise during standing time.
Expect a 10 °F rise in temperature during the standing
time.
18_ cooking guide
SMH1713_XAA_DE68-03899A_EN+MES.indb 18

COOKING POULTRY

Place the poultry on a microwave-safe roasting rack in a
microwave-safe dish and cover with wax paper to prevent
spattering. Use aluminum foil to shield the bone tips, thin
pieces of meat, or areas that may start to overcook.
Check the temperature in several places before letting the
poultry stand the recommended time.
Instructions
Place the roast fat-
side down on the
roasting rack and
cover with wax paper.
Turn over halfway
through the cooking
process. Let stand for
10 to 15 minutes.
Place the roast fat-
side down on the
roasting rack and
cover with wax paper.
Turn over halfway
through cooking
process. Let stand for
10 to 15 minutes.
Remove
Food
from oven
Beef
Rare 135 °F
Medium 150 °F
Well Done 160 °F
Pork
Medium 150 °F
Well Done 160 °F
Poultry
Dark meat 170 °F
Light meat 160 °F
Cooking time/
Food
power level
Whole Cooking Time: Place the chicken breast-
chicken 6-10 min. / lb. side down on the roasting
Up to 4 180 °F dark rack. Cover with wax paper.
lbs. meat Turn over half way through
170 °F light cooking process. Cook until
meat the juices run clear and the
meat near the bone is no
Power Level:
longer pink. Let stand for
Medium High
5-10 minutes.
(7).
Chicken Cooking Time: Place the chicken bone-side
pieces 6-10 min. / lb. down on the dish, with the
Up to 2 180 °F dark thickest portions towards
lbs. meat the outside of the dish.
170 °F light Cover with wax paper. Turn
meat over halfway through the
cooking process. Cook until
Power Level:
the juices run clear and the
Medium High
meat near the bone is no
(7).
longer pink. Let stand for
5-10 minutes.
After standing
(10 MIN.)
145 °F
160 °F
170 °F
160 °F
170 °F
180 °F
170 °F
Instructions
2012-09-11 9:56:56