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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.
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 tips, techniques and 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.
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 150 g 600W 4½-5½ 2-3 Add 15 ml (1 tablespoon)
cold water.
Broccoli 300 g 600W 9-10 2-3 Add30ml(2tbsp.)
cold water.
Peas 300 g 600W 7½-8½ 2-3 Add 15 ml (1 tbsp.)
cold water.
Green Beans 300 g 600W 8-9 2-3 Add30ml(2tbsp.)
cold water.
Mixed
Vegetables
(carrots/
peas/corn)
300 g 600W 7½-8½ 2-3 Add 15 ml (1 tbsp.)
cold water.
Mixed
Vegetables
(Chinese
style)
300 g 600W 8-9 2-3 Add15ml(1tbsp.)
cold water.
Food Portion Power Time
(min.)
Standing
Time
(min.)
Instructions
White Rice
(parboiled)
250g 850W 16-17 5 Add 500 ml cold water.
Brown Rice
(parboiled)
250g 850W 21-22 5 Add 500 ml cold water.
Mixed Rice
(rice + wild
rice)
250g 850W 17-18 5 Add 500 ml cold water.
Mixed Corn
(rice + grain)
250g 850W 18-19 5 Add 400 ml cold water.
Pasta 250g 850W 11-12 5 Add 1000 ml hot water.
Food Portion Power Time
(min.)
Standing
Time
(min.)
Instructions
CE2777N_UK.fm Page 16 Thursday, May 10, 2001 11:26 AM