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Samsung FG87KST Owner's Instructions And Cooking Manual page 17

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Cooking Guide(continued)
Cooking Guide for fresh vegetables
Use a suitable glass pyrex bowl with lid. Add 30-45 ml cold water (2-3 tbsp.) for
every 250 g unless another water quantity is recommended - see table. Cook
covered for the minimum time - see table. Continue cooking to get the result you
prefer. Stir once during and once after cooking. Add salt, herbs or butter after
cooking. Cover during a standing time of 3 minutes.
Hint:
Cut the fresh vegetables into even sized pieces. The smaller they
are cut, the quicker they will cook.
All fresh vegetables should be cooked using full microwave power (850 W).
Food
Portion Time
Standing
(min.)
Time (min.)
Broccoli
250g
4-4½
500g
8-8½
Brussels
250g
5½-6½
Sprouts
Carrots
250g
4½-5
Cauliflower
250g
5-5½
500g
8½-9
Courgettes
250g
3½-4
Egg Plants
250g
3½-4
Leeks
250g
4½-5
Mushrooms
125g
1½-2
250g
3-3½
Onions
250g
5½-6
Pepper
250g
4½-5
Potatoes
250g
4-5
500g
7½-8½
Turnip
250g
5-5½
Cabbage
Instructions
3
Prepare even sized florets. Arrange
the stems to the centre.
3
Add 60-75 ml (5-6 tbsp.) water.
3
Cut carrots into even sized slices.
3
Prepare even sized florets.
Cut big florets into halves. Arrange
stems to the centre.
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.
REHEATING
Your microwave oven will reheat food in a fraction of the time that conventional
ovens hobs normally take.
Use the power levels and reheating times in the following chart as a guide. The
times in the chart consider liquids with a room temperature of about +18 to +20°C
or a chilled food with a temperature of about +5 to +7°C.
Arranging and covering
Avoid reheating large items such as joint of meat - they tend to overcook and dry
out before the centre is piping hot. Reheating small pieces will be more successful.
Power levels and stirring
Some foods can be reheated using 850 W power while others should be reheated
using 600 W, 450 W or even 300 W.
Check the tables for guidance. In general, it is better to reheat food using a lower
power level, if the food is delicate, in large quantities, or if it is likely to heat up very
quickly (mince pies, for example).
Stir well or turn food over during reheating for best results. When possible, stir
again before serving.
Take particular care when heating liquids and baby foods. To prevent eruptive
boiling of liquids and possible scalding , stir before, during and after heating. Keep
them in the microwave oven during standing time. We recommend putting a
plastic spoon or glass stick into the liquids. Avoid overheating (and therefore
spoiling) the food.
It is preferable to underestimate cooking time and add extra heating time, if
necessary.
Heating and standing times
When reheating food for the first time, it is helpful to make a note of the time taken
for future reference.
Always make sure that the reheated food is piping hot throughout.
Allow food to stand for a short time after reheating - to let the temperature even
out.
The recommended standing time after reheating is 2-4 minutes, unless another
time is recommended in the chart.
Take particular care when heating liquids and baby food. See also the chapter
with the safety precautions.
REHEATING LIQUIDS
Always allow a standing time of at least 20 seconds after the oven has been
switched off to allow the temperature to even out. Stir during heating, if necessary,
and ALWAYS stir after heating. To prevent eruptive boiling and possible scalding,
you should put a spoon or glass stick into the beverages and stir before, during
and after heating.
17
EN

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