Cooking Guide(continued)

GB

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

250g

750W

15-16

5

Add 500 ml

(parboiled)

 

 

 

 

cold water.

 

 

 

 

 

 

Brown Rice

250g

750W

20-21

5

Add 500 ml

(parboiled)

 

 

 

 

cold water.

Mixed Rice

250g

750W

16-17

5

Add 500 ml

(rice + wild rice)

 

 

 

 

cold water.

 

 

 

 

 

 

Mixed Corn

250g

750W

17-18

5

Add 400 ml

(rice + grain)

 

 

 

 

cold water.

Pasta

250g

750W

10-12

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

250g

4-4½

3

Prepare even sized florets.

 

 

 

 

Arrange the stems to the centre.

 

 

 

 

 

Brussels

250g

5½-6½

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 florets into halves. Arrange

 

 

 

 

stems to the centre.

Courgettes

250g

3½-4

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

4½-5

3

Cut leeks into thick slices.

 

 

 

 

 

Mushrooms

125g

1½-2

3

Prepare small whole or sliced

 

250g

3-3½

 

mushrooms. Do not add any

 

 

 

 

water. Sprinkle with lemon juice.

 

 

 

 

Spice with salt and pepper. Drain

 

 

 

 

before serving.

Onions

250g

5½-6

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

 

500g

7-8

 

cut them into similar sized halves

 

 

 

 

or quarters.

 

 

 

 

 

Turnip

250g

5-5½

3

Cut turnip cabbage into small

Cabbage

 

 

 

cubes.

 

 

 

 

 

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Image 62
Samsung CE2618N/XEN manual Cooking Guide for rice and pasta, Cooking Guide for fresh vegetables