Cooking Guide - Samsung GE614ST Mode D'emploi Et Guide De Cuisson

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Cooking Guide

MICROWAVES
EN
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
(min.)
Spinach 300g 600W 9½-
10½
Broccoli 300g 600W 8½-9½
Peas 300g 600W 7½-8½
Food
Green Beans
Mixed
Vegetables
(carrots/peas/
corn)
Mixed
Vegetables
(Chinese style)
Cooking Guide for rice and pasta
Food
White Rice
(parboiled)
Brown Rice
(parboiled)
Mixed Rice
(rice + wild
rice)
Mixed Corn
Standing Instructions
(rice + grain)
Time(min.)
Pasta
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.
14
Portion Power Time Standing
(min.) Time(min.)
300g 600W 8-9 2-3
300g 600W 7½-8½ 2-3
300g 600W 8½-9½ 2-3
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 add 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.
Portion Power Time Standing
(min.) Time(min.)
250g 900W 14-15
375g 16½-17½
250g 900W 19-20
375g 21-22
250g 900W 15-16
375g 17½-18½
250g 900W 16-17
375g 20-21
250g 900W 10-11
375g 12-14
Instructions
Add 30 ml (2 tbsp.)
cold water.
Add 15 ml (1 tbsp.)
cold water.
Add 15 ml (1 tbsp.)
cold water.
Instructions
5 Add 500 ml cold water.
Add 750 ml cold water.
5 Add 500 ml cold water.
Add 750 ml cold water.
5 Add 500 ml cold water.
Add 750 ml cold water.
5 Add 400 ml cold water.
Add 550 ml cold water.
5 Add 1000 ml hot water.
Add 2000 ml cold water.