Cooking Guide for rice and pasta

Cooking Guide (continued)

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	Portion	Power	Time	Standing	Instructions
			(min.)	Time(min.)
White Rice	250g	900W	15-16	5	Add 500 ml cold water.
(parboiled)	375g		17½-18½		Add 750 ml cold water.

Brown Rice	250g	900W	20-21	5	Add 500 ml cold water.
(parboiled)	375g		22-23		Add 750 ml cold water.
Mixed Rice	250g	900W	16-17	5	Add 500 ml cold water.
(rice + wild rice)

Mixed Corn	250g	900W	17-18	5	Add 400 ml cold water.
(rice + grain)
Pasta	250g	900W	10-11	5	Add 1000 ml hot water.

Cooking Guide for fresh vegetables

Use a suitable glass pyrex bowl with lid. Add 30-45 ml cold water (2-3 tbsp.) for every 250 g unless another water quantity is recommended – see table. Cook covered for the minimum time – see table. Continue cooking to get the result you prefer. Stir once during and once after cooking. Add salt, herbs or butter after cooking. Cover during a standing time of 3 minutes.

Hint: Cut the fresh vegetables into even sized pieces. The smaller they are cut, the quicker they will cook.

All fresh vegetables should be cooked using full microwave power (900W).

Food	Portion	Time	Standing	Instructions
		(min.)	Time (min.)
Broccoli	250g	4½-5	3	Prepare even sized florets.
	500g	7-8		Arrange the stems to the centre.

Brussels	250g	6-6½	3	Add 60-75 ml (5-6 tbsp.) water.
Sprouts
Carrots	250g	4½-5	3	Cut carrots into even sized slices.

Cauliflower	250g	5-5½	3	Prepare even sized florets. Cut big
	500g	7½-8½		florets into halves. Arrange stems
				to the centre.
Courgettes	250g	4-4½	3	Cut courgettes into slices. Add 30
				ml (2 tbsp.) water or a knob of
				butter. Cook until just tender.

Egg Plants	250g	3½-4	3	Cut egg plants into small slices
				and sprinkle with 1 tablespoon
				lemon juice.
Leeks	250g	4-4½	3	Cut leeks into thick slices.

Mushrooms	125g	1½-2	3	Prepare small whole or sliced
	250g	2½-3		mushrooms. Do not add any
				water. Sprinkle with lemon juice.
				Spice with salt and pepper. Drain
				before serving.
Onions	250g	5-5½	3	Cut onions into slices or halves.
				Add only 15 ml (1 tbsp.) water.

Pepper	250g	4½-5	3	Cut pepper into small slices.
Potatoes	250g	4-5	3	Weigh the peeled potatoes and cut
	500g	7-8		them into similar sized halves or
				quarters.

Turnip Cabbage	250g	5½-6	3	Cut turnip cabbage into small
				cubes.

Cooking Guide (continued)

Cooking Guide for rice and pasta

Food

Cooking Guide for fresh vegetables