GB
S
AMSUNG
E
LECTRONICS
21
Cooking Guide(continued)
Cooking Guide for rice and pasta
Rice : Use a large glass pyrex bowl with lid - rice doubles in volume during cook
ing. 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
250 g 1000 W
14-15
5
Add 500 ml cold water.
(parboiled)
375 g
16
1
/
2
-17
1
/
2
Add 750 ml cold water.
Brown Rice
250 g 1000 W
19-20
5-10
Add 500 ml cold water.
(parboiled)
375 g
21-22
Add 750 ml cold water.
Mixed Rice
250 g 1000 W
15-16
5
Add 500 ml cold water.
(rice + wild rice) 375 g
17
1
/
2
-18
1
/
2
Add 750 ml cold water.
Mixed Corn
250 g 1000 W
16-17
5-10
Add 400 ml cold water.
(rice + grain)
375 g
20-21
Add 550 ml cold water.
Pasta
250 g 1000 W
10-11
5
Add 1000 ml hot water.
500 g
12-14
Add 2000 ml hot water.
Cooking Guide for fresh fish
Use the power level and times in this table as guide lines for cooking.
Food
Portion
Power
Time
Standing
Instructions
(min.) Time
(min.)
Fish Fillets
200 g
600 W
3
1
/
2
-4
1
/
2
3-5
Rinse with water, sprinkle with
400 g
6-7
lemon juice and put the fish
fillets on a flat glass pyrex
plate. Cover with microwave
cling film.
Stand for 3-5 minutes.
Whole Fish
350 g(1)
600 W
4
1
/
2
-5
1
/
2
3-5
Rinse with water, sprinkle with
700 g(2)
8-10
lemon juice and put the fish in
an oval glass pyrex dish(2
fishes head to tail). Cover
with microwave cling film
during cooking and standing
time. Stand for 3-5 minutes.
M1927(GB2) 2/17/00 11:09 PM Page 21
