User Manual (XP)
24
EN
Cooking Guide (continued)
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.
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 (900W).
Food Portion Power Time
(min.)
Standing
Time(min.)
Instructions
White Rice
(parboiled)
250 g
375 g
900 W 15-16
17½-18½
5 Add 500 ml cold water.
Add 750 ml cold water.
Brown Rice
(parboiled)
250 g
375 g
900 W 20-21
22-23
5 Add 500 ml cold water.
Add 750 ml cold water.
Mixed Rice
(rice + wild rice)
250 g 900 W 16-17 5 Add 500 ml cold water.
Mixed Corn
(rice + grain)
250 g 900 W 17-18 5 Add 400 ml cold water.
Pasta 250 g 900 W 10-11 5 Add 1000 ml hot water.
Food Portion Time
(min.)
Standing
Time (min.)
Instructions
Broccoli 250 g
500 g
4½-5
7-8
3 Prepare even sized florets.
Arrange the stems to the centre.
Brussels
Sprouts
250 g 6-6½ 3 Add 60-75 ml (5-6 tbsp.) water.
Carrots 250 g 4½-5 3 Cut carrots into even sized slices.
Cauliflower 250 g
500 g
5-5½
7½-8½
3 Prepare even sized florets. Cut big
florets into halves. Arrange stems
to the centre.
Courgettes 250 g 4-4½ 3 Cut courgettes into slices. Add 30
ml (2 tbsp.) water or a knob of
butter. Cook until just tender.
Egg Plants 250 g 3½-4 3 Cut egg plants into small slices
and sprinkle with 1 tablespoon
lemon juice.
Leeks 250 g 4-4½ 3 Cut leeks into thick slices.
Mushrooms 125 g
250 g
1½-2
2½-3
3 Prepare small whole or sliced
mushrooms. Do not add any
water. Sprinkle with lemon juice.
Spice with salt and pepper. Drain
before serving.
Onions 250 g 5-5½ 3 Cut onions into slices or halves.
Add only 15 ml (1 tbsp.) water.
Pepper 250 g 4½-5 3 Cut pepper into small slices.
Potatoes 250 g
500 g
4-5
7-8
3 Weigh the peeled potatoes and cut
them into similar sized halves or
quarters.
Turnip Cabbage 250 g 5½-6 3 Cut turnip cabbage into small
cubes.
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