Samsung MC285TATCSQ/EO manual Cooking Guide for fresh vegetables, Time Standing Food

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.

			Time	Standing
Food	Portion	Power		time	Instructions
			(min.)
				(min.)
White rice	250 g	900 W	15-16	5	Add 500 ml cold
(parboiled)					water.
	375 g		17½-18½		Add 750 ml cold
					water.
Brown rice	250 g	900 W	20-21	5	Add 500 ml cold
(parboiled)					water.
	375 g		22-23		Add 750 ml cold
					water.
Mixed rice	250 g	900 W	16-17	5	Add 500 ml cold
(rice + wild					water.
rice)
Mixed corn	250 g	900 W	17-18	5	Add 400 ml cold
(rice + grain)					water.
Pasta	250 g	900 W	10-11	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 (900 W).

Food	Portion	Time	Standing	Instructions
		(min.)	time (min.)
Broccoli	250 g	4½-5	3	Prepare even sized florets.
	500 g	7-8		Arrange the stems to the
				centre.
Brussels	250 g	6-6½	3	Add 60-75 ml (5-6 tbsp.)
sprouts				water.
Carrots	250 g	4½-5	3	Cut carrots into even sized
				slices.
Cauliflower	250 g	5-5½	3	Prepare even sized florets.
	500 g	7½-8½		Cut big florets into halves.
				Arrange stems to the centre.
Courgettes	250 g	4-4½	3	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	Cut egg plants into small
				slices and sprinkle with 1
				tablespoon lemon juice.
Leeks	250 g	4-4½	3	Cut leeks into thick slices.
Mushrooms	125 g	1½-2	3	Prepare small whole or sliced
	250 g	2½-3		mushrooms. Do not add any
				water. Sprinkle with lemon
				juice. Spice with salt and
				pepper. Drain before serving.

ENGLISH

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7/24/2013 11:00:32 AM