Samsung ME18H704SFG/AA 사용자 매뉴얼

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.

Food

Cooking time/

power level

Instructions

Tuna steaks 

and salmon 

steaks 

Up to 1.5 

lbs.

Cooking 

Time:

6-10 min. / lb. 

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.

Power Level:

Medium-High 

(7).

Fillets

Up to 1.5 

lbs.

Cooking 

Time:

4-8 min. / lb.

Arrange the fillets in a 

baking dish, tucking 

any thin pieces under. 

Cover with wax paper. 

If the fillets are thicker 

than ½ in., turn them 

over halfway through the 

cooking process. Cook 

until the fish flakes easily 

with a fork. Let stand for 

2-3 minutes.

Power Level:

Medium-High 

(7).

Shrimp

Up to 1.5 

lbs.

Cooking 

Time:

4-6 min. / lb.

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.

Power Level:

Medium-High 

(7).

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.

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 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 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

1½ lbs. beef stew cubes, cut into ½-inch pieces

½ 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 ½-inch slices (about 1 cup)

½ cup barley

1 bay leaf

¼ tsp. 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 1½ 

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

¼ cup butter or margarine

¼ cup chopped onion

1½ Tbs. flour

½ tsp. salt

¼ tsp. dry mustard

⅛ tsp. pepper

1½ cups milk

¼ cup 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.

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2014-02-24   �� 3:58:49