15
GB
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 special 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.
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
(min.)
Standing
Time
(min.)
Instructions
Spinach
300g
600W
10-11
2-3
Add 15 ml (1 tablespoon)
cold water.
Broccoli
300g
600W
9-10
2-3
Add 15 ml (1 tbsp.) cold
water.
Peas
300g
600W
8-9
2-3
Add 15 ml (1 tbsp.) cold
water.
Green Beans
300g
600W
8½-9½
2-3
Add 15 ml (1 tbsp.) cold
water.
Mixed
Vegetables
(carrots/
peas/corn)
300g
600W
8-9
2-3
Add 15 ml (1 tbsp.) cold
water.
Mixed
Vegetables
(Chinese
style)
300g
600W
9-10
2-3
Add 15 ml (1 tbsp.) cold
water.
Food
Portion Power
Time
(min.)
Standing
Time
(min.)
Instructions
White Rice
(parboiled)
250g
375g
1000W
14-15
16½-17½
5
Add 500 ml cold water.
Add 750 ml cold water.
Brown Rice
(parboiled)
250g
375g
1000W
19-20
21-22
5-10
Add 500 ml cold water.
Add 750 ml cold water.
Mixed Rice
(rice + wild
rice)
250g
375g
1000W
15-16
17½-18½
5
Add 500 ml cold water.
Add 750 ml cold water.
Mixed Corn
(rice + grain)
250g
375g
1000W
16-17
20-21
5-10
Add 400 ml cold water.
Add 550 ml cold water.
Pasta
250g
500g
1000W
10-11
12-14
5
Add 1000 ml hot water.
Add 2000 ml hot water.
Food
Portion
Power
Time
(min.)
Standing
Time
(min.)
Instructions
M197BNCE_GB.fm Page 15 Monday, June 17, 2002 3:35 PM
