ENGLISH
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 | 250 g | 850 W | 5 | Add 500 ml | |
(parboiled) |
|
|
|
| cold water. |
Brown Rice | 250 g | 850 W | 5 | Add 500 ml | |
(parboiled) |
|
|
|
| cold water. |
Mixed Rice | 250 g | 850 W | 5 | Add 500 ml | |
(rice + wild rice) |
|
|
|
| cold water. |
Mixed Corn | 250 g | 850 W | 5 | Add 400 ml | |
(rice + grain) |
|
|
|
| cold water. |
Pasta | 250 g | 850 W | 5 | Add 1000 ml | |
|
|
|
|
| hot water. |
Use a suitable glass pyrex bowl with lid. Add
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 | 250 g | 3 | Prepare even sized florets. | |
| 500 g |
| Arrange the stems to the | |
|
|
|
| centre. |
Brussels | 250 g | 3 | Add | |
Sprouts |
|
|
| water. |
Carrots | 250 g | 3 | Cut carrots into even | |
|
|
|
| sized slices. |
Cauliflower | 250 g | 3 | Prepare even sized florets. | |
| 500 g |
| Cut big florets into halves. | |
|
|
|
| Arrange stems to the |
|
|
|
| centre. |
Courgettes | 250 g | 3 | Cut courgettes into slices. | |
|
|
|
| Add 30 ml (2 tbsp.) water |
|
|
|
| or a knob of butter. Cook |
|
|
|
| until just tender. |
Egg Plants | 250 g | 3 | Cut egg plants into small | |
|
|
|
| slices and sprinkle with 1 |
|
|
|
| tablespoon lemon juice. |
Leeks | 250 g | 3 | Cut leeks into thick slices. |
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