Food Serving Size Power Time min, Instructions

Cooking guide for frozen vegetables

Use a suitable glass pyrex bowl with lid. Cook covered for the minimum time - see table. Continue cooking to get the result you prefer.

Stir twice during cooking and once after cooking. Add salt, herbs or butter after cooking. Cover during standing time.

Food	Serving Size	Power	Time (min.)

Spinach	150 g	600 W	4½-5½
	Instructions
	Add 15 ml (1 tbsp) cold water. Stand for 2-3 minutes.
Broccoli	300 g	600 W	9-10
	Instructions
	Add 30 ml (2 tbsp) cold water. Stand for 2-3 minutes.
Peas	300 g	600 W	7½-8½
	Instructions
	Add 15 ml (1 tbsp) cold water. Stand for 2-3 minutes.
Green Beans	300 g	600 W	8-9
	Instructions
	Add 30 ml (2 tbsp) cold water. Stand for 2-3 minutes.
Mixed	300 g	600 W	7½-8½
Vegetables	Instructions
(Carrots/Peas/	Add 15 ml (1 tbsp) cold water. Stand for 2-3 minutes.
Corn)
Mixed	300 g	600 W	8-9
Vegetables	Instructions
(Chinese Style)	Add 15 ml (1 tbsp) cold water. Stand for 2-3 minutes.

Cooking guide for rice and pasta

Rice : Use a large glass pyrex bowl with lid - rice doubles in volume during cooking. Cook covered.

After the cooking time is over, stir before standing time and salt or add herbs and butter.

Remark: the rice may not have absorbed all water after the cooking time is finished.

Pasta : Use a large glass pyrex bowl. Add boiling water, a pinch of salt and stir well. Cook uncovered.

Stir occasionally during and after cooking. Cover during standing time and drain thoroughly afterwards.

Food	Serving Size	Power	Time (min.)

White Rice	250 g	800 W	16-17
(Parboiled)	Instructions
	Add 500 ml cold water. Stand for 5 minutes.
Brown Rice	250 g	800 W	21-22
(Parboiled)	Instructions
	Add 500 ml cold water. Stand for 5 minutes.
Mixed Rice	250 g	800 W	17-18
(Rice + Wild Rice)	Instructions
	Add 500 ml cold water. Stand for 5 minutes.
Mixed Corn	250 g	800 W	18-19
(Rice + Grain)	Instructions
	Add 400 ml cold water. Stand for 5 minutes.
Pasta	250 g	800 W	11-12
	Instructions
	Add 1000 ml hot water. Stand for 5 minutes.

06 COOKING GUIDE

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2014-08-19

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Food