Bedienungsanleitung Samsung cst 1660 wt (Seite 23 von 28) (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 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.

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 (900W).

Food Portion Power Time

(min.)

Standing

Time(min.)

Instructions

White Rice

(parboiled)

250g 900W 15-16 5 Add 500 ml cold water.

Brown Rice

(parboiled)

250g 900W 20-21 5 Add 500 ml cold water.

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

Food Portion Time

(min.)

Standing

Time (min.)

Instructions

Broccoli 250g 3½-4 3 Prepare even sized florets.

Arrange the stems to the centre.

Carrots 250g 4-4½ 3 Cut carrots into even sized slices.

Cauliflower 500g 7-7½ 3 Prepare even sized florets. Cut big

florets into halves. Arrange stems

to the centre.

Courgettes 250g 3-3½ 3 Cut courgettes into slices. Add 30

ml (2 tbsp.) water or a knob of

butter. Cook until just tender.

Potatoes 500g 7-8 3 Weigh the peeled potatoes and cut

them into similar sized halves or

quarters.

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