Cooking Guide for fresh vegetables

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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	Portion	Power	Time	Standing	Instructions
			(min.)	Time
				(min.)
White Rice	250 g	900 W	15-16	5	Add 500 ml
(parboiled)	375 g		17½-18½		cold water.
	375 g		17½-18½		Add 750 ml
					cold water.
Brown Rice	250 g	900 W	20-21	5	Add 500 ml
(parboiled)	375 g		22-23		cold water.
	375 g		22-23		Add 750 ml
					cold water.
Mixed Rice	250 g	900 W	16-17	5	Add 500 ml
(rice + wild rice)					cold water.

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

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 (900 W).

Food	Portion	Time	Standing	Instructions
		(min.)	Time
			(min.)
Broccoli	250 g	3½-4	3	Prepare even sized florets.
	500 g	6-7		Arrange the stems to the
				centre.
Brussels	250 g	5-5½	3	Add 60-75 ml (5-6 tbsp.)
Sprouts				water.
Carrots	250 g	3½-4	3	Cut carrots into even
				sized slices.
Cauliflower	250 g	4-4½	3	Prepare even sized florets.
	500 g	6½-7½		Cut big florets into halves.
				Arrange stems to the
				centre.
Courgettes	250 g	3-3½	3	Cut courgettes into slices.
				Add 30 ml (2 tbsp.) water
				or a knob of butter. Cook
				until just tender.
Egg Plants	250 g	2½-3	3	Cut egg plants into small
				slices and sprinkle with 1
				tablespoon lemon juice.
Leeks	250 g	3-3½	3	Cut leeks into thick slices.

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