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

850W

16-17

5

Add 500 ml

(parboiled)

 

 

 

 

cold water.

 

 

 

 

 

 

Brown Rice

250g

850W

21-22

5

Add 500 ml

(parboiled)

 

 

 

 

cold water.

Mixed Rice

250g

850W

17-18

5

Add 500 ml

(rice + wild rice)

 

 

 

 

cold water.

 

 

 

 

 

 

Mixed Corn

250g

850W

18-19

5

Add 400 ml

(rice + grain)

 

 

 

 

cold water.

Pasta

250g

850W

11-12

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 (850 W).

Food

Portion

Time

Standing

Instructions

 

 

(min.)

Time (min.)

 

Broccoli

250g

4-4½

3

Prepare even sized florets.

 

500g

8-8½

 

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

 

500g

8½-9

 

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 cut

 

500g

7½-8½

 

them into similar sized halves or

 

 

 

 

quarters.

 

 

 

 

 

Turnip

250g

5-5½

3

Cut turnip cabbage into small

Cabbage

 

 

 

cubes.

 

 

 

 

 

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Samsung GE82W/BOL manual Cooking Guide for rice and pasta, Cooking Guide for fresh vegetables