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Cooking Guide
Cooking Guide for rice and pasta
Rice : Use a large glass pyrex bowl with lid - rice doubles in volume during cook
ing. 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 250 g 900 W 14-15 5 Add 500 ml cold water.
(parboiled) 375 g 16
1
/
2
-17
1
/
2
Add 750 ml cold water.
Brown Rice 250 g 900 W 19-20 5 Add 500 ml cold water.
(parboiled) 375 g 21-22 Add 750 ml cold water.
Mixed Rice 300 g 900 W 15-16 5 Add 500 ml cold wate
(rice + wild rice) 375 g 17
1
/
2
-18
1
/
2
5 Add 750 ml cold water.
Mixed Corn 250 g 900 W 16-17 5 Add 400 ml cold water.
(rice + grain) 375 g 20-21 5 Add 550 ml hot water.
Pasta 250 g 900 W 10-11 5 Add 1000 ml hot water.
500 g 12-14 5 Add 2000 ml hot water.
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