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ENGLISH
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
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.
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 special hints and tips).
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 fresh vegetables
Use a suitable glass pyrex bowl with lid. Add 30-45 ml cold water (2-3 tbsp.)
for every 250 g unless another water quantity is recommended – see table.
Cook covered for the minimum time – see table. Continue cooking to get
the result you prefer. Stir once during and once after cooking. Add salt,
herbs or butter after cooking. Cover during a standing time of 3 minutes.
Hint:
Cut the fresh vegetables into even sized pieces.
The smaller they are cut, the quicker they will cook.
All fresh vegetables should be cooked using full microwave power (900 W).
Food
Portion
Time
(min.)
Standing
time (min.)
Instructions
Potatoes
500 g
7-8
3
Weigh the peeled potatoes
and cut them into similar sized
halves or quarters.
Broccoli
250 g
3½-4
3
Prepare even sized florets.
Arrange the stems to the
centre.
Carrots
250 g
4-4½
3
Cut carrots into even sized
slices.
Cauliflower
500 g
7-7½
3
Prepare even sized florets. Cut
big florets into halves. Arrange
stems to the centre.
Courgettes
250 g
3-3½
3
Cut courgettes into slices. Add
30 ml (2 tbsp.) water or a knob
of butter. Cook until just tender.
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.
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