37
ENGLISH
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
White Rice
(parboiled)
250 g 900 W 15-16 5 Add 500 ml cold water.
375 g 17½-18½ Add 750 ml cold water.
Brown
Rice
(parboiled)
250 g 900 W 20-21 5 Add 500 ml cold water.
375 g 22-23 Add 750 ml cold water.
Mixed
Rice
(rice + wild
rice)
250 g 900 W 16-17 5 Add 500 ml cold water.
Mixed
Corn
(rice +
grain)
250 g 900 W 17-18 5 Add 400 ml cold water.
Pasta 250 g 900 W 10-11 5 Add 1000 ml hot water.
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 (900 W).
Food Portion Time
(min.)
Standing
Time
(min.)
Instructions
Broccoli 250 g
500 g
4½-5
7-8
3
Prepare even sized florets. Arrange
the stems to the centre.
Brussels
Sprouts
250 g 6-6½ 3
Add 60-75 ml (5-6 tbsp.) water.
Carrots 250 g 4½-5 3
Cut carrots into even sized slices.
Cauliflower 250 g
500 g
5-5½
7½-
8½
3
Prepare even sized florets. Cut big
florets into halves. Arrange stems to
the centre.
Courgettes 250 g 4-4½ 3
Cut courgettes into slices. Add
30 ml (2 tbsp.) water or a knob of
butter. Cook until just tender.
Egg Plants 250 g 3½-4 3
Cut egg plants into small slices and
sprinkle with 1 tablespoon lemon
juice.
Leeks 250 g 4-4½ 3
Cut leeks into thick slices.
Mushrooms 125 g
250 g
1½-2
2½-3
3
Prepare small whole or sliced
mushrooms. Do not add any water.
Sprinkle with lemon juice. Spice
with salt and pepper. Drain before
serving.
Onions 250 g 5-5½ 3
Cut onions into slices or halves. Add
only 15 ml (1 tbsp.) water.
Pepper 250 g 4½-5 3
Cut pepper into small slices.
Potatoes 250 g
500 g
4-5
7-8
3
Weigh the peeled potatoes and cut
them into similar sized halves or
quarters.
Turnip
Cabbage
250 g 5½-6 3
Cut turnip cabbage into small cubes.
CE108MDF_03900A_XTL-EN.indd 37 2010-12-14 8:53:18
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