26
ENGLISH
27
Food suitable for microwave cooking:
Many kinds of food are suitable for microwave cooking, including fresh or
frozen vegetables, 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 normally be prepared on a hob. Melting butter
or chocolate, for example (see the chapter with tips, techniques and hints).
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 film.
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. 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 power time
(min.)
Standing
time (min.)
Instructions
Spinach
150 g
600 W 4½-5½
2-3
Add 15 ml
(1 tablespoon) cold
water.
Broccoli
300 g
600 W
9-10
2-3
Add 30 ml (2 tbsp.)
cold water.
Peas
300 g
600 W 7½-8½
2-3
Add 15 ml (1 tbsp.)
cold water.
Green Beans
300 g
600 W
8-9
2-3
Add 30 ml (2 tbsp.)
cold water.
Mixed Vegetables
(carrots/peas/corn)
300 g
600 W 7½-8½
2-3
Add 15 ml (1 tbsp.)
cold water.
Mixed Vegetables
(Chinese style)
300 g
600 W
8-9
2-3
Add 15 ml (1 tbsp.)
cold water
cookware
microwave-
safe
comments
Wax or grease-proof
paper
✓
Can be used to retain moisture and
prevent spattering.
✓
: recommended
✓✗
: use caution
✗
: unsafe
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.
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.
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
800 W
16-17
5
Add 500 ml cold water.
Brown Rice
(parboiled)
250 g
800 W
21-22
5
Add 500 ml cold water.
Mixed Rice
(rice + wild rice)
250 g
800 W
17-18
5
Add 500 ml cold water.
Mixed Corn
(rice + grain)
250 g
800 W
18-19
5
Add 400 ml cold water.
Pasta
250 g
800 W
11-12
5
Add 1000 ml hot water.
FG87SUST_XEU_DE68-03132Y-01_EN.indd 26
2016-03-02 �� 5:28:40
