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Food
Courgettes
egg Plants
leeks
mushrooms
onions
Pepper
Potatoes
turnip
Cabbage
Cooking guide for rice and pasta
Rice - Use a large glass pyrex bowl with lid – rice doubles in volume during
cooking. Put on ceramic tray, shelf 1.Cook covered. After the cooking time is
over, stir before standing time and salt or add herbs and butter.
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
white rice
(Parboiled)
brown rice
(Parboiled)
mixed rice
(Nice + Wild Rice)
mixed Corn
(Rice + Grain)
40_ oven use
Portion
Time
(g)
(Min.)
Time (Min.)
250
3 - 4
250
3 - 4
250
3 - 4
125
1 - 2
250
2 - 3
250
4 - 5
250
4 - 5
250
4 - 5
500
7 - 8
250
5 - 6
Portion
Power
(g)
(W)
250
800
375
250
800
375
250
800
250
800
Standing
3
Cut courgettes into slices. Add
30 ml (2 tbsp.) water or a knob of
butter. Cook until just tender.
3
Cut egg plants into small slices
and sprinkle with 1 tablespoon
lemon juice.
3
Cut leeks into thick slices.
3
Prepare small whole or sliced
mushrooms. Do not add any
water. Sprinkle with lemon juice.
Spice with salt and pepper. Drain
before serving.
3
Cut onions into slices or halves.
Add only 15 ml (1 tbsp.) water.
3
Cut pepper into small slices.
3
Weigh the peeled potatoes and cut
them into similar sized halves or
quarters.
3
Cut turnip cabbage into small
cubes.
Time
Standing
(Min)
Time (Min)
17 - 18
5
19 - 20
22 - 23
5
24 - 25
17 - 19
5
19 - 20
5
Instructions
Instructions
Add 500 ml cold water.
Add 750 ml cold water
Add 500 ml cold water.
Add 750 ml cold water
Add 500 ml cold water.
Add 400 ml cold water.
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