Samsung MC17F808KDT-AA - Manual (Page 32)

English - 32
CATEGORY
Cook
No.
FOOD Amount Directions
Accessory
Type
7. SNACKS
6
POTATO
BITES
2 serving (10 ea.)
4 servings (20 ea.)
(1 serving = 5 ea.)
Preheat the microwave to 425
°F. Place the potato bites on the
ceramic enamel tray, then place the
tray on the low rack.
A
7
SOFT
PRETZELS,
FROZEN 2 serving (2 ea.)
4 servings (4 ea.)
(1 serving = 1 ea.)
Preheat the microwave to 400 °F.
Place the pretzels on the middle rack,
then place the rack on the ceramic
enamel tray.
C
8 POPCORN
1.5 oz. (43 gram)
3.0 oz. (85 gram)
3.5 oz. (99 grams)
Heat only one microwave popcorn
bag at a time. Be careful when
removing the heated bag from the
microwave and opening the bag as
the steam can easily burn.
G
8. MELT/
SOFTEN
1
MELT
BUTTER 1 stick(¼ lb.)
2 sticks(½ lb.)
Unwrap the butter and cut the butter
stick in half lenghtwise. Place the
butter on a microwave safe dish
and cover with wax paper. Stir well
afterwards.
G
2
SOFTEN
BUTTER 1 stick (¼ lb.)
2 sticks (½ lb.)
Remove the butter from the packaging
and place on a microwave safe dish.
G
3
MELT
CHOCOLATE
1 cup chips
Place the chocolate chips in a
microwave safe dish. When the
microwave beeps, stir well and
restart the microwave. Unless
stirred, the chocolate chips will keep
their shape even when the heating
time is over.
G
4
SOFTEN
ICE
CREAM
1 pint
½ gallon
Remove the lid of the carton. Place
the carton in the center of the
microwave.
G
5
SOFTEN
CREAM
CHEESE
1 package (8 oz.)
Unwrap the cream cheese and place
on a microwave safe dish.
G
6
SOFTEN
FROZEN
JUICE
1 package (11.5 oz.)
Do not place metal juice cans in the
microwave. Remove the plastic lid
and place in center of microwave.
Stir well afterwards.
G
7
MELT
CHEESE
1 cup
Place the cheese in a microwave
safe bowl and cover with wax paper.
Stir well afterwards.
G
8
MELT
CARAMEL
11 oz.
Place the caramels in a microwave
safe bowl. Stir well afterwards.
G
9
MELT
MARSHMALLOWS
10 oz.
Place the marshmallows in a large
microwave safe dish. Stir well
afterwards.
G
MC17F808KDT_AA_DE68-04224A_EN.indd 32 2013-07-11 �� 11:04:53