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COOKING GUIDE FOR RICE AND CEREALS
Weight (g)
200 g
300 g
Bulgar Wheat
400 g
500 g
600 g
200 g
300 g
Quinoa
400 g
500 g
600 g
200 g
300 g
Brown Rice - Basmati*
400 g
500 g
600 g
200 g
300 g
White Rice - Basmati
400 g
& Long Grain*
500 g
600 g
* 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.
Recommended quantity
cold water (ml)
300 ml
400 ml
500 ml
600 ml
700 ml
500 ml
600 ml
750 ml
800 ml
850 ml
350 ml
500 ml
650 ml
725 ml
800 ml
300 ml
450 ml
600 ml
675 ml
750 ml
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
Roast
Beef
Pieces
Whole
Chicken
Pieces with bone
Roast
Lamb
Pieces
Pieces with bone Lamb chops, lamb cutlets
Roast
Pork
Pieces
Pieces with bone Pork chops
Suggested cuts
of meat/chicken
Boneless joints of beef such as topside,
top rump, sirloin & mini joints
Casserole steak, braising steak, chuck steak,
stewing steak
Unstuffed
Chicken drumsticks, chicken legs, chicken
thighs, chicken wings
Boneless joints of leg or shoulder,
mini joints
Diced lamb shoulder or leg
Boneless joints of leg & shoulder.
For loin joints reduce the cooking
time slightly
Diced pork shoulder or leg
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