Samsung MG402MADXBB Mode D'emploi page 75

Cooking Guide for rice and pasta
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 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.
Food Portion Power Time
White rice
250 g 900 W
(parboiled)
375 g
Brown rice
250 g 900 W
(parboiled)
375 g
Mixed rice
250 g 900 W
(rice + wild
rice)
375 g
Mixed corn
250 g 900 W
(rice + grain)
375 g
Pasta
250 g 900 W
375 g
Instant 1 Small pack 900 W
noodle (80 g)
1 Big pack
(120 g)
MG402MADXBB_SG_DE68-04085C-05_EN.indd 19
Standing Instructions
(min.) time (min.)
14-15 5 Add 500 ml cold water.
16½-17½ Add 750 ml cold water.
19-20
5 Add 500 ml cold water.
Add 750 ml cold water.
21-22
15-16 5 Add 500 ml cold water.
17½-18½ Add 750 ml cold water.
16-17 5 Add 400 ml cold water.
20-21 Add 550 ml cold water.
10-11
5 Add 1000 ml hot water.
12-14 Add 2000 ml cold water.
7½-8 - Use a glass pyrex bowl.
Put the noodle and add
10-10½ room temperature 350
ml water in bowl. Cook
covered with wrap and
pierce at several times.
After cooking, drain water
and mix instant noodle
spices.
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
(min.)
Broccoli 250 g 3½-4
500 g 7-7½
Brussels 250 g 5½-6½
sprouts
Carrots 250 g 4-4½
Cauliflower 250 g 4-4½
500 g 7½-8½
Courgettes 250 g 3½-4
Egg plants 250 g 2½-3
Leeks 250 g 3½-4
Mushrooms 125 g 1-1½
250 g 2-2½
Onions 250 g 4-4½
Pepper 250 g 3½-4
Potatoes 250 g 3-4
500 g 7-8
Turnip 250 g 4½-5
cabbage
19
Standing Instructions
time (min.)
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.
2015-12-07 12:22:45