Samsung MC11H6033CT/AA Manuel D’Utilisation

cooking guide

Microwave energy actually penetrates food and is attracted and absorbed by the water, 

fat and sugar in the food. The microwaves cause the molecules in the food to move 

rapidly. The rapid movement of these molecules creates friction and the resulting heat 

cooks the food.

Dense foods, such as potatoes, take longer to heat than lighter foods. Foods with a 

delicate texture should be heated at a low power level to prevent them from becoming 

tough.

Foods with a non-porous skin, such as potatoes or hot dogs, should be pierced to 

prevent bursting.

Putting heating oil or fat in the microwave is not recommended. Fat and oil can suddenly 

boil over and cause severe burns.

Some ingredients heat faster than others. For example, the jelly in a jelly doughnut will be 

hotter than the dough. Keep this in mind to avoid burns.

The altitude and the type of cookware you are using can affect the cooking time. When 

trying a new recipe, use the minimum cooking time and check the food occasionally to 

prevent overcooking.

Home canning in the microwave oven is not recommended because not all harmful 

bacteria may 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 be heated to very 

high temperatures. Keep this in mind to avoid injury.

 If the oven is set to cook for more than 20 minutes, it will automatically adjust to 

70 percent power after 20 minutes to avoid overcooking.

Stirring

Open the microwave door and stir foods such as casseroles and vegetables occasionally 

while cooking to distribute heat evenly. Food at the outside of the dish absorbs more 

energy and heats more quickly, so stir from the outside towards the center. The oven will 

turn off when you open the door to stir your food.
Arrangement

Arrange unevenly shaped foods, such as chicken pieces or chops, with the thicker, 

meatier parts toward the outside of the turntable where they can receive more microwave 

energy. To prevent overcooking, place thin or delicate parts towards the center of the 

turntable.
Shielding

Shield food with narrow strips of aluminum foil to prevent overcooking. Areas that need 

shielding include poultry wing-tips, the ends of poultry legs, and corners of square baking 

dishes. Use only small amounts of aluminum foil. Larger amounts can damage your oven.
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.

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2014-07-01   �� 5:26:22