Samsung MT1066SB Benutzerhandbuch

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

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Always pierce whole eggs to keep them from bursting.

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

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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.

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Small vegetables (sliced carrots, peas, lima beans, etc.) will cook 
faster than larger ones.

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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.

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Always place vegetables like asparagus and broccoli with the stem 
ends pointing towards the edge of the dish with the heads toward the 
center.

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When cooking cut vegetables, always cover the dish with a lid or 
vented microwavable plastic wrap.   

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Whole, unpeeled vegetables such as potatoes, squash, eggplant, 
etc., should have their skin pricked in several spots before cooking to 
prevent them from bursting.

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

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

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.

2.5-5.0 lbs. Start with the food placed fat side down. After 

each stage, turn the food over and shield any 
warm portions with narrow strips of aluminum 
foil.

0.5-3.0 lbs. After each stage, rearrange the food. If there 

are any warm or thawed portions of food, 
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.

0.5-3.0 lbs. After each stage, remove any pieces of food 

that are nearly defrosted. Let stand, covered 
with foil, for 5–10 minutes.

2.5-6.0 lbs. Remove giblets before freezing poultry. Start 

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.

0.5-2.0 lbs. After each stage, rearrange or remove any 

pieces of food that are nearly defrosted. Let 
stand for 10-20 minutes.