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Using Microwave Mode (Continued)
Microwave 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.
Cookware for microwave cooking:
Cookware must allow microwave energy to pass through it for maximum efciency.
Microwaves are reected 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.
Always use the ceramic tray, shelf level 1 from bottom, when using microwave mode. Put
dishes and food on ceramic plate.
Food suitable for microwave cooking:
Many kinds of food are suitable for microwave cooking, including fresh or frozen vegetables,
fruit, pasta, rice, grains, beans, sh, 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 quick & easy tips at the end of guide).
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 lm.
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, put on ceramic tray, shelf level 1.
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.
Food Portion (g) Power (W)
Time
(Min)
Standing
Time (Min)
Instructions
Spinach 150 600 5 - 7 2 - 3 Add 15 ml (1 tbsp) cold
water.
Broccoli 300 600 8 - 10 2 - 3 Add 30 ml (2 tbsp) cold
water.
Peas 300 600 7 - 9 2 - 3 Add 15 ml (1 tbsp) cold
water.
Green Beans 300 600 7½ - 9½ 2 - 3 Add 30 ml (2 tbsp) cold
water.
Mixed Vegetables
(Carrots / Peas / Corn)
300 600 7 - 9 2 - 3 Add 15 ml (1 tbsp) cold
water.
Mixed Vegetables
(Chinese Style)
300 600 7½ - 9½ 2 - 3 Add 15 ml (1 tbsp) cold
water.
CQ138SC_XSA-DE68-03437H_EN.indd 39 2008-12-01 3:14:42