Samsung C139STB, C138STB, C139STT Cooking Guide continued, Cooking Guide for fresh vegetables

Cooking Guide (continued)

GB

Cooking Guide for fresh vegetables

Use a suitable 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	7-7½		Arrange the stems to the centre.
Brussels	250g	6-6½	3	Add 60-75 ml (5-6 tbsp.) water.
Sprouts	500g	9-9½
Carrots	250g	4½-5	3	Cut carrots into even sized
	500g	8-8½		slices.
Cauliflower	250g	5-5½	3	Prepare even sized florets. Cut
	500g	8½-9		big florets into halves.
				Arrange stems to the centre.
Courgettes	250g	3-3½	3	Cut courgettes into slices.
	500g	7-7½		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
	500g	6-6½		and sprinkle with 1 tablespoon
				lemon juice.
Leeks	250g	4-4½	3	Cut leeks into thick slices.
	500g	7½-8
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.

Food	Portion	Time	Standing	Instructions
		(min.)	Time (min.)
Onions	250g	5-5½	3	Cut onions into slices or halves.
	500g	8-8½		Add only 15 ml (1 tbsp.) water.
Pepper	250g	4½-5	3	Cut pepper into small slices.
	500g	7-8½
Potatoes	250g	4½-5	3	Weigh the peeled potatoes and
	500g	7½-8½		cut them into similar sized
				halves or quarters.
Turnip	250g	5½-6	3	Cut turnip cabbage into small
Cabbage	500g	8½-9		cubes.

Cooking Guide for rice and pasta

Rice: Use a large 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 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	15½-16½	5	Add 500 ml cold water.
(parboiled)	375g		18-19		Add 750 ml cold water.
Brown Rice	250g	900W	20½-21½	5	Add 500 ml cold water.
(parboiled)	375g		23-24		Add 750 ml cold water.
Mixed Rice	250g	900W	16½-17½	5	Add 500 ml cold water.
(rice + wild rice)	375g		19-20
Mixed Corn	250g	900W	17½-18½	5	Add 400 ml cold water.
(rice + grain)	375g		20-21
Pasta	250g	900W	11-12	5	Add 1000 ml hot water.

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