COOKING GUIDE FOR RICE AND CEREALS
Weight (g)
Recommended quantity
cold water (ml)
Bulgar Wheat
200 g 300 ml
300 g 400 ml
400 g 500 ml
500 g 600 ml
600 g 700 ml
Quinoa
200 g 500 ml
300 g 600 ml
400 g 750 ml
500 g 800 ml
600 g 850 ml
Brown Rice - Basmati*
200 g 350 ml
300 g 500 ml
400 g 650 ml
500 g 725 ml
600 g 800 ml
White Rice - Basmati
& Long Grain*
200 g 300 ml
300 g 450 ml
400 g 600 ml
500 g 675 ml
600 g 750 ml
* Once at pressure it is normal for the Cook4me + to vent short bursts
of steam during cooking.
After cooking rice a thin transulucent layer may form at the base of the bowl
caused by loose starch from the rice.
COOK4ME + MEAT & CHICKEN COOKING GUIDE
The cooking times for meat are approximate and may need adjustment depending on the
degree of doneness you prefer. When cooking joints we recommend leaving them to rest
covered with foil for 10 minutes before carving.
Ingredient Type
Suggested cuts
of meat/chicken
Beef
Roast
Boneless joints of beef such as topside,
top rump, sirloin & mini joints
Pieces
Casserole steak, braising steak, chuck steak,
stewing steak
Chicken
Whole Unstuffed
Pieces with bone
Chicken drumsticks, chicken legs, chicken
thighs, chicken wings
Lamb
Roast
Boneless joints of leg or shoulder,
mini joints
Pieces Diced lamb shoulder or leg
Pieces with bone Lamb chops, lamb cutlets
Pork
Roast
Boneless joints of leg & shoulder.
For loin joints reduce the cooking
time slightly
Pieces Diced pork shoulder or leg
Pieces with bone Pork chops
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