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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Samsung DE68-02258E technical specifications Cooking Guide for fresh vegetables, Cooking Guide for rice and pasta

DE68-02258E specifications

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