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	250 g	750 W	17-18	5	Add 500 ml
(parboiled)					cold water.

Brown Rice	250 g	750 W	22-23	5	Add 500 ml
(parboiled)					cold water.
Mixed Rice	250 g	750 W	18-19	5	Add 500 ml
(rice + wild rice)					cold water.

Mixed Corn	250 g	750 W	19-20	5	Add 400 ml
(rice + grain)					cold water.
Pasta	250 g	750 W	11-12	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 (750 W).

Food	Portion	Time	Standing	Instructions
		(min.)	Time (min.)
Broccoli	250 g	5-5½	3	Prepare even sized florets.
	500 g	8½-9		Arrange the stems to the centre.
				Add 60-75 ml (5-6 tbsp.) water.
Brussels	250 g	6½-7½	3	Add 60-75 ml (5-6 tbsp.) water.
Sprouts
Carrots	250 g	5-6	3	Cut carrots into even sized slices.

Cauliflower	250 g	5½-6	3	Prepare even sized florets. Cut
	500 g	9½-10		big florets into halves. Arrange
				stems to the centre.
Courgettes	250 g	4-4½	3	Cut courgettes into slices. Add 30
				ml (2 tbsp.) water or a knob of
				butter. Cook until just tender.
				Cut egg plants into small slices
Egg Plants	250 g	4½-5	3	Cut egg plants into small slices
				and sprinkle with 1 tablespoon
				lemon juice.
Leeks	250 g	5-5½	3	Cut leeks into thick slices.

Mushrooms	125 g	1½-2	3	Prepare small whole or sliced
	250 g	3½-4		mushrooms. Do not add any
				water. Sprinkle with lemon juice.
				Spice with salt and pepper. Drain
				before serving.
Onions	250 g	5-6	3	Cut onions into slices or halves.
				Add only 15 ml (1 tbsp.) water.
				Cut pepper into small slices.
Pepper	250 g	4½-5	3	Cut pepper into small slices.
Potatoes	250 g	5-6	3	Weigh the peeled potatoes and
	500 g	9-10		cut them into similar sized halves
				or quarters.
				Cut turnip cabbage into small
Turnip	250 g	5-5½	3	Cut turnip cabbage into small
Cabbage				cubes.