Bedienungsanleitung Samsung C109STF (Seite 26 von 36) (Englisch)

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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 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 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

(min.)

Standing

Time(min.)

Instructions

Spinach 150g 600W 5-6 2-3 Add 15 ml (1 tablespoon)

cold water.

Broccoli 300g 600W 8-9 2-3 Add 30 ml (2 tbsp.) cold

water.

Peas 300g 600W 7-8 2-3 Add 15 ml (1 tbsp.) cold

water.

Green Beans 300g 600W 7½-8½ 2-3 Add 30 ml (2 tbsp.) cold

water.

Mixed

Vegetables

(carrots/peas/

corn)

300g 600W 7-8 2-3 Add 15 ml (1 tbsp.) cold

water.

Mixed

Vegetables

(Chinese

style)

300g 600W 7½-8½ 2-3 Add 15 ml (1 tbsp.) cold

water.

Food Portion Power Time

(min.)

Standing

Time(min.)

Instructions

White Rice

(parboiled)

250g

375g

900W 15-16

17½-18½

5 Add 500 ml cold water.

Add 750 ml cold water.

Brown Rice

(parboiled)

250g

375g

900W 20-21

22-23

5 Add 500 ml cold water.

Add 750 ml cold water.

Mixed Rice

(rice + wild rice)

250g 900W 16-17 5 Add 500 ml cold water.

Mixed Corn

(rice + grain)

250g 900W 17-18 5 Add 400 ml cold water.

Pasta 250g 900W 10-11 5 Add 1000 ml hot water.

Food Portion Power Time

(min.)

Standing

Time(min.)

Instructions

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