Cooking Guide (continued)

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

3½-4

3

Prepare even sized florets.

 

500g

6-7

 

Arrange the stems to the centre.

 

 

 

 

 

Brussels

250g

5-5½

3

Add 60-75 ml (5-6 tbsp.) water.

Sprouts

 

 

 

 

Carrots

250g

3½-4

3

Cut carrots into even sized slices.

 

 

 

 

 

Cauliflower

250g

4-4½

3

Prepare even sized florets.

 

500g

6½-7½

 

Cut big florets into halves.

 

 

 

 

Arrange stems to the centre.

Courgettes

250g

3-3½

3

Cut courgettes into slices. Add 30

 

 

 

 

ml (2 tbsp.) water or a knob of

 

 

 

 

butter. Cook until just tender.

 

 

 

 

 

Egg Plants

250g

2½-3

3

Cut egg plants into small slices

 

 

 

 

and sprinkle with 1 tablespoon

 

 

 

 

lemon juice.

Leeks

250g

3-3½

3

Cut leeks into thick slices.

 

 

 

 

 

Mushrooms

125g

1-1½

3

Prepare small whole or sliced

 

250g

2-2½

 

mushrooms.

 

 

 

 

Do not add any water.

 

 

 

 

Sprinkle with lemon juice.

 

 

 

 

Spice with salt and pepper.

 

 

 

 

Drain before serving.

Onions

250g

4-4½

3

Cut onions into slices or halves.

 

 

 

 

Add only 15 ml (1 tbsp.) water.

 

 

 

 

 

Pepper

250g

3½-4

3

Cut pepper into small slices.

 

 

 

 

 

Potatoes

250g

3-4

3

Weigh the peeled potatoes and

 

500g

6-7

 

cut them into similar sized halves

 

 

 

 

or quarters.

 

 

 

 

 

Turnip

250g

4½-5

3

Cut turnip cabbage into small

Cabbage

 

 

 

cubes.

 

 

 

 

 

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

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.

 

 

 

 

 

 

GB

21

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Samsung CE2917N/BOL, CE2917N-5/BOL manual Cooking Guide for fresh vegetables, Cooking Guide for rice and pasta

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