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Samsung cst 1660 st Manual

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EN
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.
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 food the standing time is important to allow the temperature to
even out within the food.
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)
250g 900W 15-16 5 Add 500 ml cold water.
Brown Rice
(parboiled)
250g 900W 20-21 5 Add 500 ml cold water.
Pasta 250g 900W 10-11 5 Add 1000 ml hot water.
Food Portion Time
(min.)
Standing
Time (min.)
Instructions
Broccoli 250g 3½-4 3 Prepare even sized florets.
Arrange the stems to the centre.
Carrots 250g 4-4½ 3 Cut carrots into even sized slices.
Cauliflower 500g 7-7½ 3 Prepare even sized florets. Cut big
florets into halves. Arrange stems
to the centre.
Courgettes 250g 3-3½ 3 Cut courgettes into slices. Add 30
ml (2 tbsp.) water or a knob of
butter. Cook until just tender.
Potatoes 500g 7-8 3 Weigh the peeled potatoes and cut
them into similar sized halves or
quarters.
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… 23 …


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