Samsung CE297DL Cooking Guide, Cookware for microwave cooking, Covering during cooking

Cooking Guide

MICROWAVES

Microwave energy actually penetrates food, attracted and absorbed by its water, fat and sugar content.

The microwaves cause the molecules in the food to move rapidly. The rapid move- ment of these molecules creates friction and the resulting heat cooks the food.

COOKING

Cookware for microwave cooking:

Cookware must allow microwave energy to pass through it for maximum efficiency. Microwaves are reflected by metal, such as stainless steel, aluminium and copper, but they can penetrate through ceramic, glass, porcelain and plastic as well as paper and wood. So food must never be cooked in metal containers.

Foods suitable for microwave cooking:

Many kinds of food are suitable for microwave cooking, including fresh or frozen veg- etables, fruit, pasta, rice, grains, beans, fish, and meat. Sauces, custard, soups, steamed puddings, preserves, and chutneys can also be cooked in a microwave oven. Generally speaking, microwave cooking is ideal for any food that would normal-ly be prepared on a hob. Melting butter or chocolate, for example (see the chapter with tips, techniques and hints).

Covering during cooking

To cover the food during cooking is very important, as the evaporated water rises as steam and contributes to cooking process. Food can be covered in different ways: e.g. with a ceramic plate, plastic cover or microwave suitable cling film.

Standing times

After cooking is over food the standing time is important to allow the temperature to even out within the food.

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 (900 W).

Food	Portion.	Time	Standing	Instructions
		(min.)	Time
			(min.)
Broccoli	250g	3½-4	3	Prepare even sized florets. Arrange
	500g	6-7		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. Cut big
	500g	6½-7½		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.
Cebolas	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 cut
	500g	6-7		them into similar sized halves or
				quarters.
Turnip Cabbage	250g	4½-5	3	Cut turnip cabbage into small
				cubes.

GB

17