Cooking Guide - Samsung GE86N Owner's Instructions Manual

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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.
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, standing time for the food 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 Standing
(min.) Time(min.)
Spinach 150 g 600 W 4½-5½
Broccoli 300 g 600 W 9-10
Peas 300 g 600 W 7½-8½
Green Beans 300 g 600 W 8-9
Food
Mixed
Vegetables
(carrots/peas/
corn)
Mixed
Vegetables
(Chinese style)
Cooking Guide for rice and pasta
Rice:
Pasta:
Food
White Rice
(parboiled)
Brown Rice
(parboiled)
Mixed Rice
(rice + wild rice)
Mixed Corn
(rice + grain)
Pasta
Instructions
2-3 Add 15 ml (1 tablespoon)
cold water.
2-3 Add 30 ml (2 tbsp.) cold
water.
2-3 Add 15 ml (1 tbsp.) cold
water.
2-3 Add 30 ml (2 tbsp.) cold
water.
15
Portion Power Time Standing Instructions
(min.) Time(min.)
300 g 600 W 7½-8½ 2-3 Add 15 ml (1 tbsp.) cold
water.
300 g 600 W 8-9 2-3 Add 15 ml (1 tbsp.) cold
water.
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 add salt
or add herbs and butter.
Remark: the rice may not have absorbed all water after the cooking
time is finished.
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.
Portion Power Time Standing
(min.) Time(min.)
250 g 850 W 16-17 5
250 g 850 W 21-22 5
250 g 850 W 17-18 5
250 g 850 W 18-19 5
250 g 850 W 11-12 5
EN
Instructions
Add 500 ml cold
water.
Add 500 ml cold
water.
Add 500 ml cold
water.
Add 400 ml cold
water.
Add 1000 ml hot
water.