16
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
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 effi-
ciency. 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 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 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.
Food
Portion
Power
Time
Standing
Instructions
(min.) Time
(min.)
Spinach
150 g
600 W
4
1
/
2
-5
1
/
2
2-3
Add 15 ml (1 tablespoon)
cold water.
Broccoli
300 g
600 W
9-10
2-3
Add 30 ml (2 tbsp.)
cold water.
Peas
300 g
600 W
7
1
/
2
-8
1
/
2
2-3
Add 15 ml (1 tbsp.)
cold water.
Green Beans
300 g
600 W
8-9
2-3
Add 30 ml (2 tbsp.)
cold water.
Food
Portion
Power
Time
Standing
Instructions
(min.) Time
(min.)
Mixed Vegetables
300 g
600 W
7
1
/
2
- 8
1
/
2
2-3
Add 15 ml (1 tbsp.)
(carrots/peas/corn)
cold water.
Mixed Vegetables
300 g
600 W
8-9
2-3
Add 15 ml (1 tbsp.)
(Chinese style)
cold water.
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
(parboiled)
250 g
850 W 16-17
5
Add 500 ml cold water.
Brown Rice
(parboiled)
250 g
850 W 21-22
5
Add 500 ml cold water.
Mixed Rice
(rice + wild rice)
250 g
850 W 17-18
5
Add 500 ml cold water.
Mixed Corn
(rice + grain)
250 g
850 W 18-19
5
Add 400 ml cold water.
Pasta
250 g
850 W 11-12
5
Add 1000 ml hot water.
CE2727(GB2)UK-VI 9/27/00 5:05 PM Page 16
