14
ENGLISH
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
(min.)
Standing
time (min.)
Instructions
White rice
(parboiled)
250 g 750 W 17-18 5 Add 500 ml
cold water.
Brown rice
(parboiled)
250 g 750 W 22-23 5 Add 500 ml
cold water.
Brown rice 250 g 750 W 22-23 10 Add 600 ml
cold water.
Mixed rice
(rice + wild
rice)
250 g 750 W 18-19 5 Add 500 ml
cold water.
Mixed corn
(rice + grain)
250 g 750 W 19-20 5 Add 400 ml
cold water.
Pasta 250 g 750 W 11-12 5 Add 1000 ml
hot water.
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 (750 W).
Food Portion Time
(min.)
Standing
time (min.)
Instructions
Broccoli 250 g
500 g
5-5½
8½-9
3 Prepare even sized florets.
Arrange the stems to the
centre.
Brussels
sprouts
250 g 6½-7½ 3 Add 60-75 ml (5-6 tbsp.)
water.
Carrots 250 g 5-6 3 Cut carrots into even sized
slices.
Cauliflower 250 g
500 g
5½-6
9½-10
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 4½-5 3 Cut egg plants into small
slices and sprinkle with 1
tablespoon lemon juice.
Leeks 250 g 5-5½ 3 Cut leeks into thick slices.
Mushrooms 125 g
250 g
1½-2
3½-4
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 5-6 3 Cut onions into slices or
halves. Add only 15 ml (1
tbsp.) water.
GW711K-B_BOL_DE68-03895E_EN.indd 14 2011-12-01 �� 2:29:06
