Samsung GR87-S/ERP manual Cooking Guide, Microwaves

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 movement 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 vegetables, 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 normally 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 frozen vegetables

Use a suitable glass pyrex bowl with lid. Cook covered for the minimum time - see table. Continue cooking to get the result you prefer.

Stir twice during cooking and once after cooking. Add salt, herbs or butter after cooking. Cover during standing time.

Food	Portion	Power	Time	Standing	Instructions
			(min.)	Time(min.)
Spinach	150g	600W	5-6	2-3	Add 15 ml (1 tablespoon) cold
					water.
Broccoli	300g	600W	8½-9 ½	2-3	Add 15 ml (1 tbsp.) cold water.
Peas	300g	600W	7½-8½	2-3	Add 15 ml (1 tbsp.) cold water.
Green Beans	300g	600W	9-10	2-3	Add 15 ml (1 tbsp.) cold water.
Mixed	300g	600W	7½-8½	2-3	Add 15 ml (1 tbsp.) cold water.
Vegetables
(carrots/peas/
corn)
Mixed	300g	600W	8-9	2-3	Add 15 ml (1 tbsp.) cold water.
Vegetables
(Chinese style)

Cooking Guide for rice and pasta GB

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	Instructions
				Time(min.)
White Rice	250g	800 W	16½-17½	5	Add 500 ml cold water.
(parboiled)
Brown Rice	250g	800 W	21½-22½	5	Add 500 ml cold water.
(parboiled)
Brown Rice	250g	600 W	21½-22½	10	Add 600 ml cold water.
Mixed Rice	250g	800 W	17½-18½	5	Add 500 ml cold water.
(rice + wild rice)
Mixed Corn	250g	800 W	18½-19½	5	Add 400 ml cold water.
(rice + grain)
Pasta	250g	800 W	11-12	5	Add 1000 ml hot water.

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