Samsung CE137N, Инструкции владельца и руководство по приготовлению

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EN
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 movement 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 effectiveness.
Microwaves are reflected by metal, such as stainless steel, aluminum 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.
Food suitable for microwave cooking:
Many kinds of food are suitable for microwave cooking, including fresh or frozen vegetables,
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 normally be prepared on a hob. Melting
butter or chocolate, for example (see the chapter with tips, techniques and hints).
Covering during cooking
To cover the food during cooking is very important, as the evaporated water rises as steam
and contributes to cooking process. Food can be covered in different ways: e.g. with a
ceramic plate, plastic cover or microwave suitable cling film.
Standing times
After cooking is over food the standing time is important to allow the temperature to even out
within the food.
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 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 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 300 g 600 W 9½-10½ 2-3 Add 15 ml (1 tablespoon)
cold water.
Broccoli 300 g 600 W 8½-9½ 2-3 Add 30 ml (2 tbsp.) cold
water.
Peas 300 g 600 W 7½-8½ 2-3 Add 15 ml (1 tbsp.) cold
water.
Green Beans 300 g 600 W 9-10 2-3 Add 30 ml (2 tbsp.) cold
water.
Mixed
Vegetables
(carrots/peas/
corn) 300 g 600 W 7½-8½ 2-3 Add 15 ml (1 tbsp.) cold
water.
Mixed
Vegetables
(Chinese style) 300 g 600 W 8½-9½ 2-3 Add 15 ml (1 tbsp.) cold
water.
Food Portion Power Time
(min.)
Standing
Time(min.) Instructions
White Rice
(parboiled) 250 g
375 g 900 W 15½-16½
18-19
5 Add 500 ml cold water.
Add 750 ml cold water.
Brown Rice
(parboiled) 250 g
375 g 900 W 20½-21½
23-24
5 Add 500 ml cold water.
Add 750 ml cold water.
Mixed Rice
(rice + wild rice) 250 g
375 g 900 W 16½-17½
19-20
5 Add 500 ml cold water.
Mixed Corn
(rice + grain) 250 g
375 g 900 W 17½-18½
20-21
5 Add 400 ml cold water.
Pasta 250 g 900 W 11-12 5 Add 1000 ml hot water.
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