Reheating Liquids - Samsung GE614ST Mode D'emploi Et Guide De Cuisson

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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 (900 W).
Food Portion Time Standing Instructions
(min.) Time (min.)
Broccoli 250g 3½-4 3 Prepare even sized florets. Arrange
500g 7-7½ the stems to the centre.
Brussels 250g 5½-6 3 Add 60-75 ml (5-6 tbsp.) water.
Sprouts
Carrots 250g 4-4½ 3 Cut carrots into even sized slices.
Cauliflower 250g 4-4½ 3 Prepare even sized florets.
500g 7½-8½ Cut big florets into halves. Arrange
stems to the centre.
Courgettes 250g 3½-4 3 Cut courgettes into slices.
Add 30 ml (2 tbsp.) water or a knob of
butter. Cook until just tender.
Egg Plants 250g 2½-3 3 Cut egg plants into small slices and
sprinkle with 1 tablespoon lemon juice.
Leeks 250g 3½-4 3 Cut leeks into thick slices.
Mushrooms 125g 1-1½ 3 Prepare small whole or sliced
250g 2-2½ mushrooms. Do not add any water.
Sprinkle with lemon juice.
Spice with salt and pepper.
Drain before serving.
Onions 250g 4-4½ 3 Cut onions into slices or halves.
Add only 15 ml (1 tbsp.) water.
Pepper 250g 3½-4 3 Cut pepper into small slices.
Potatoes 250g 3-4 3 Weigh the peeled potatoes and cut
500g 7-8 them into similar sized halves or
quarters.
Turnip 250g 4½-5 3 Cut turnip cabbage into small cubes.
Cabbage
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 900 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.
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