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 (min.)

Standing time

 

 

 

 

(min.)

White Rice

250 g

850 W

16-17

5

(parboiled)

 

 

Instructions

 

 

Add 500 ml cold water.

 

 

Brown Rice

250 g

850 W

21-22

5

(parboiled)

 

 

Instructions

 

 

Add 500 ml cold water.

 

 

Mixed Rice

250 g

850 W

17-18

5

(rice + wild

 

 

Instructions

 

rice)

 

 

 

 

Add 500 ml cold water.

 

 

Mixed Corn

250 g

850 W

18-19

5

(rice + grain)

 

 

Instructions

 

 

Add 400 ml cold water.

 

 

Pasta

250 g

850 W

11-12

5

 

 

 

Instructions

 

 

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 (min.)

Standing time (min.)

Broccoli

250 g / 500 g

4-4½ / 8-8½

3

 

 

Instructions

 

Prepare even sized florets. Arrange the stems to the centre.
Brussels

250 g

5½-6½

3

Sprouts

 

 

 

 

Instructions

 

 

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

 

Carrots

250 g

4½-5

3

 

 

Instructions

 

 

Cut carrots into even sized slices.

 

Cauliflower

250 g / 500 g

5-5½ / 8½-9

3

 

 

Instructions

 

Prepare even sized florets. Cut big florets into halves. Arrange stems to the centre.

Courgettes

250 g

3½-4

3

Instructions

Cut courgettes into slices. Add 30 ml (2 tbsp.) water or a knob of butter. Cook until just tender.

Egg Plants

250 g

3½-4

3

Instructions

Cut egg plants into small slices and sprinkle with 1 tablespoon lemon juice.
Leeks

250 g

4½-5

3

Instructions

Cut leeks into thick slices.

ENGLISH

21

GE83DT-BAL_03761E_EN.indd21

2010-12-29 ￿￿ 5:17:15