GB
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AMSUNG
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LECTRONICS
23
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 move-
ment 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 veg-
etables, 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 normal-
ly be prepared on a hob. Melting butter or chocolate, for example (see the chapter
with tips, techniques and hints).
Covering during cooking
It is very important to cover the food during cooking because evaporated water rises
as steam and contributes to the cooking process. Food can be covered in different
ways: e.g. with a ceramic plate, plastic cover or microwave suitable cling film.
Standing times
It is important to allow standing time when you have finished cooking the food in order
to allow the temperature within the food to even out.
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
150 g
600 W
5-6
2-3
Add 15 ml (1 tablespoon)
cold water.
Broccoli
300 g
600 W
8-9
2-3
Add 30 ml (2 tbsp.)
cold water.
Peas
300 g
600 W
7-8
2-3
Add 15 ml (1 tbsp.)
cold water.
Green Beans
300 g
600 W
7
1
/
2
-8
1
/
2
2-3
Add 30 ml (2 tbsp.)
cold water.
Mixed Vegetables
300 g
600 W
7-8
2-3
Add 15 ml (1 tbsp.)
(carrots/peas/corn)
cold water.
Mixed Vegetables
300 g
600 W
7
1
/
2
-8
1
/
2
2-3
Add 15 ml (1 tbsp.)
(Chinese style)
cold water.
CE2927(GB2) 2/17/00 11:12 PM Page 23
