Samsung CE2717N Manuale Utente
GB
16
Cooking Guide
MICROWAVES
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.
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.
Foods 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
It is very important to cover the food during cooking because evaporated water
rises as steam and contributes to the cooking process. Food can be covered in
different ways: e.g. with a ceramic plate, plastic cover or microwave suitable cling
film.
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.
Foods 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
It is very important to cover the food during cooking because evaporated water
rises as steam and contributes to the cooking process. Food can be covered in
different ways: e.g. with a ceramic plate, plastic cover or microwave suitable cling
film.
Standing times
It is important to allow standing time when you have finished cooking the food in
order to allow the temperature within the food to even out.
It is important to allow standing time when you have finished cooking the food in
order to allow the temperature within the food to even out.
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.
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.
GB
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.
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..
stir well. Cook uncovered.
Stir occasionally during and after cooking. Cover during standing
time and drain thoroughly afterwards..
Food
Portion Power
Time
(min.)
(min.)
Standing
Time
(min.)
Time
(min.)
Instructions
Spinach
150 g
600W
4½-5½
2-3
Add 15 ml (1 tablespoon)
cold water.
cold water.
Broccoli
300 g
600W
9-10
2-3
Add 30 ml (2 tbsp.)
cold water.
cold water.
Peas
300 g
600W
7½-8½
2-3
Add 15 ml (1 tbsp.)
cold water.
cold water.
Green Beans 300 g
600W
8-9
2-3
Add 30 ml (2 tbsp.)
cold water.
cold water.
Mixed
Vegetables
(carrots/
peas/corn)
Vegetables
(carrots/
peas/corn)
300 g
600W
7½-8½
2-3
Add 15 ml (1 tbsp.)
cold water.
cold water.
Mixed
Vegetables
(Chinese
style)
Vegetables
(Chinese
style)
300 g
600W
8-9
2-3
Add 15 ml (1 tbsp.)
cold water.
cold water.
Food
Portion
Power
Time
(min.)
(min.)
Standing
Time
(min.)
Time
(min.)
Instructions
White Rice
(parboiled)
(parboiled)
250g
850W
16-17
5
Add 500 ml cold water.
Brown Rice
(parboiled)
(parboiled)
250g
850W
21-22
5
Add 500 ml cold water.
Mixed Rice
(rice + wild
rice)
(rice + wild
rice)
250g
850W
17-18
5
Add 500 ml cold water.
Mixed Corn
(rice + grain)
(rice + grain)
250g
850W
18-19
5
Add 400 ml cold water.
Pasta
250g
850W
11-12
5
Add 1000 ml hot water.
Food
Portion Power
Time
(min.)
(min.)
Standing
Time
(min.)
Time
(min.)
Instructions
CE2727N_BOL.fm Page 16 Tuesday, July 10, 2001 6:05 PM