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

750W

17-18

5

Add 500 ml cold

(parboiled)

 

 

 

 

water.

 

 

 

 

 

 

Brown Rice

250g

750W

22-23

5

Add 500 ml cold

(parboiled)

 

 

 

 

water.

Mixed Rice

250g

750W

18-19

5

Add 500 ml cold

(rice + wild rice)

 

 

 

 

water.

 

 

 

 

 

 

Mixed Corn

250g

750W

19-20

5

Add 400 ml cold

(rice + grain)

 

 

 

 

water.

Pasta

250g

750W

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 (750 W).

Food

Portion

Time

Standing

Instructions

 

 

(min.)

Time (min.)

 

Broccoli

250g

5-5½

3

Prepare even sized florets. Arrange

 

500g

8½-9

 

the stems to the centre.

 

 

 

 

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

Brussels

250g

6½-7½

3

Sprouts

 

 

 

 

Carrots

250g

5-6

3

Cut carrots into even sized slices.

 

 

 

 

Prepare even sized florets. Cut big

Cauliflower

250g

5½-6

3

 

500g

9½-10

 

florets into halves. Arrange stems to

 

 

 

 

the centre.

Courgettes

250g

4-4½

3

Cut courgettes into slices. Add 30 ml

 

 

 

 

(2 tbsp.) water or a knob of butter.

 

 

 

 

Cook until just tender.

 

 

 

 

Cut egg plants into small slices and

Egg Plants

250g

4½-5

3

 

 

 

 

sprinkle with 1 tablespoon lemon

 

 

 

 

juice.

Leeks

250g

5-5½

3

Cut leeks into thick slices.

 

 

 

 

Prepare small whole or sliced

Mushrooms

125g

1½-2

3

 

250g

3½-4

 

mushrooms. Do not add any water.

 

 

 

 

Sprinkle with lemon juice. Spice with

 

 

 

 

salt and pepper. Drain before

 

 

 

 

serving.

Onions

250g

5-6

3

Cut onions into slices or halves. Add

 

 

 

 

only 15 ml (1 tbsp.) water.

 

 

 

 

Cut pepper into small slices.

Pepper

250g

4½-5

3

Potatoes

250g

5-6

3

Weigh the peeled potatoes and cut

 

500g

9-10

 

them into similar sized halves or

 

 

 

 

quarters.

 

 

 

 

Cut turnip cabbage into small cubes.

Turnip

250g

5-5½

3

Cabbage

 

 

 

 

 

 

 

 

 

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Samsung QW71X/ERP manual Cooking Guide for rice and pasta, Cooking Guide for fresh vegetables