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EN
Cooking Guide MICROWAVES Microwave energ y actually penet rates food, at tracted and abs orbed by its wat er, fat and
sugar content.
The microwaves cause t he molecules in the f ood to move rapi dly. The rapid movemen t
of these molecule s creates frict ion and the resu lting heat cooks the food.
COOKING Cookware for microw ave cooking:
Cookware must allow microwave energy to pass through it for maximum efficiency.
Microwaves are refl ected by meta l, such as stai nless steel, al uminium and copper, but
they can penetrat e through ceramic, glass, porcelai n and plastic as wel l as paper and
wood. So food must never be co oked in metal contai ners.
Food suitab le for microwave c ooking:
Many kinds of food are suitable fo r microwave cooki ng, inclu ding fresh or f rozen
vegetables, f ruit, pas ta, rice, grai ns, beans, f ish, and meat. Sauc es, custard, soups,
steamed puddings , preserves, and chutneys can als o be cooked in a Smart Oven.
Generally speaki ng, microwav e cooking is idea l for any food that would normally be
prepared on a hob. Melting butter or chocolate, for example (see the chapter with tips,
techniques a nd hints) .
Covering during co oking
To cover the foo d during cookin g is very import ant, as the evapor ated water ri ses as
steam and contributes to cooking process. Food can be covered in different ways: e.g.
with a ceramic pl ate, plasti c cover or micr owave suitable cl ing film.
Standi ng times
After cooki ng is the food, standi ng time is important to allow th e tempera ture to even out
within the food .
✉ All cooking times are guidelines only. ☛
Ensure food is thor oughly cooked an d heated before ea ting.
Cooking Guide for frozen vegetables Use a suitable glass Pyrex bowl with li d. Cook covered fo r the minimum ti me - see table.
Continue cooking to get the result you prefer.
Stir twice dur ing cooking and onc e after cooking. Add salt, herbs or but ter after cooki ng.
Cover during stand ing time.
Cooking Guide for rice and pasta Rice:
Use a large glass Pyrex bowl with lid – rice doubles in volum e during
cooking. Co ok cover ed.
After the cooking time is over, stir before standin g time and salt or
add herbs and butte r.
Remark: The rice may not have absorbed all water after the
cooking time is fini shed.
Pasta:
Use a larg e glass Pyrex bo wl. Add boiling water, a pinch of salt a nd stir
well. Cook unco vered.
Stir occasionally during an d after cookin g. Cover d uring standing
time and drain th oroughly afterwards.
Food Portion Power Time
(min.)
Standing
Time(min .)
Instructions
Spinach
150g 600W 5-6 2-3
Add 15 ml (1 tabl espoon)
cold wat er.
Broccoli
300g 600W 8-9 2-3
Add 30 ml (2 tbsp. ) cold
water.
Peas
300g 600W 7-8 2-3
Add 15 ml (1 tbsp. ) cold
water.
Green Beans
300g 600W 7½-8½ 2-3
Add 30 ml (2 tbsp. ) cold
water.
Mixed Vegeta bles
(carrots/pe as/
corn)
300g 600W 7-8 2-3
Add 15 ml (1 tbsp. ) cold
water.
Mixed Vegeta bles
(Chinese style)
300g 600W 7½-8½ 2-3
Add 15 ml (1 tbsp. ) cold
water.
Food Portion Power Time
(min.)
Standing
Time(min.)
Instructions
White Rice
(parboiled)
250g
375g
900W 15-16
17½-18½
5
Add 500 ml cold water.
Add 750 ml cold water.
Brown Rice
(parboiled)
250g
375g
900W 20-21
22-23
5
Add 500 ml cold water.
Add 750 ml cold water.
Mixed Rice
(rice + w ild rice)
250g 900W 16-17 5
Add 500 ml cold water.
Mixed Corn
(rice + grain)
250g 900W 17-18 5
Add 400 ml cold water.
Pasta (dried)
250g 900W 10-11 5
Add 1000 ml hot water.
Food Portion Power Time
(min.)
Standing
Time(min.)
Instructions
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