Samsung MR85, Owner'S Instructions Manual

13 

GB

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.

Foods 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. 

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

Spinach

150g

600W

5-6

2-3

Add 15 ml (1 tablespoon) 
cold water.

Broccoli

300g

600W 8½-9 ½ 

2-3

Add 15 ml (1 tbsp.) cold 
water.

Peas

300g

600W

7½-8½

2-3

Add 15 ml (1 tbsp.) cold 
water.

Green Beans

300g

600W

9-10

2-3

Add 15 ml (1 tbsp.) cold 
water.

Mixed 
Vegetables 
(carrots/peas/
corn)

300g

600W

7½-8½ 

2-3

Add 15 ml (1 tbsp.) cold 
water.

Mixed 
Vegetables 
(Chinese style)

300g

600W

8-9 

2-3

Add 15 ml (1 tbsp.) cold 
water.

Food

Portion Power Time 

(min.)

Standing 
Time(min.)

Instructions

White Rice 
(parboiled) 

250g

800W 16½-17½

5

Add 500 ml cold water.

Brown Rice 
(parboiled)

250g

800W 21½-22½

5

Add 500 ml cold water.

Brown Rice 

250g

600W 21½-22½

10

Add 600 ml cold water.

Mixed Rice 
(rice + wild rice)

250g

800W 17½-18½

5

Add 500 ml cold water.

Mixed Corn 
(rice + grain)

250g

800W 18½-19½

5

Add 400 ml cold water.

Pasta

250g

800W

11-12

5

Add 1000 ml hot water.

Food

Portion Power

Time 
(min.)

Standing 
Time(min.)

Instructions

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