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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 move-ment 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
veg-etables, 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 normal-ly be prepared on a hob. Melting butter or chocolate, for
example (see the chapter with special 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
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
(min.)
Standing
Time
(min.)
Instructions
Spinach 300g 600W 10-11 2-3 Add 15 ml (1 tablespoon)
cold water.
Broccoli 300g 600W 9-10 2-3 Add15ml(1tbsp.)cold
water.
Peas 300g 600W 8-9 2-3 Add 15 ml (1 tbsp.) cold
water.
Green
Beans
300g 600W 8½-9½ 2-3 Add15ml(1tbsp.)cold
water.
Mixed
Vegetables
(carrots/
peas/corn)
300g 600W 8-9 2-3 Add 15 ml (1 tbsp.) cold
water.
Mixed
Vegetables
(Chinese
style)
300g 600W 9-10 2-3 Add15ml(1tbsp.)cold
water.
Food Portion Power Time
(min.)
Standing
Time
(min.)
Instructions
White Rice
(parboiled)
250g
375g
1000W 14-15
16½-17½
5 Add 500 ml cold water.
Add 750 ml cold water.
Brown Rice
(parboiled)
250g
375g
1000W 19-20
21-22
5-10 Add 500 ml cold water.
Add 750 ml cold water.
Mixed Rice
(rice + wild
rice)
250g
375g
1000W 15-16
17½-18½
5 Add 500 ml cold water.
Add 750 ml cold water.
Mixed Corn
(rice + grain)
250g
375g
1000W 16-17
20-21
5-10 Add 400 ml cold water.
Add 550 ml cold water.
Pasta 250g
500g
1000W 10-11
12-14
5 Add 1000 ml hot water.
Add 2000 ml hot water.
Food Portion Power Time
(min.)
Standing
Time
(min.)
Instructions
M1933N_13N_GB.fm Page 17 Monday, April 30, 2001 3:28 PM