Samsung C101 - Manual (Page 24)

24
GB
Cooking Guide
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).
REHEATING
Your microwave oven will reheat food in a fraction of the time that conventional
ovens and hobs normally take.
Use the power levels and reheating times in the following chart as a guide. The
times in the chart consider liquids with a room temperature of about +18 to +20°C
or a chilled food with a temperature of about +5 to +7°C.
Arranging and covering
Avoid reheating large items such as joint of meat - they tend to overcook and dry
out before the centre is piping hot. Reheating small pieces will be more
successful.
Power levels and stirring
Some foods can be reheated using 900 W power while others should be reheated
using 600 W, 450 W or even 300 W.
Check the tables for guidance.
In general, it is better to reheat food using a lower power level, if the food is
delicate, in large quantities, or if it is likely to heat up very quickly (mince pies, for
example).
Stir well or turn food over during reheating for best results. When possible, stir
again before serving.
Take particular care when heating liquids and baby foods. To prevent eruptive
boiling of liquids and possible scalding, stir before, during and after heating. Keep
them in the microwave oven during standing time. We recommend putting a
plastic spoon or glass stick into the liquids. Avoid overheating (and therefore
spoiling) the food. It is preferable to underestimate cooking time and add extra
heating time, if necessary.
Heating and standing times
When reheating food for the first time, it is helpful to make a note of the time
taken - for future reference.
Always make sure that the reheated food is piping hot throughout.
Allow food to stand for a short time after reheating - to let the temperature even
out. The recommended standing time after reheating is 2-4 minutes, unless
another time is recommended in the chart.
Take particular care when heating liquids and baby food. See also the chapter
with the safety precautions.
REHEATING LIQUIDS
Always allow a standing time of at least 20 seconds after the oven has been
switched off to allow the temperature to even out. Stir during heating, if
necessary, and ALWAYS stir after heating. To prevent eruptive boiling and
possible scalding, you should put a spoon or glass stick into the beverages and
stir before, during and after heating.
Food Portion Time
(min.) Standing
Time (min.) Instructions
Broccoli 250g
500g 4½-5
7-8 3 Prepare even sized florets.
Arrange the stems to the centre.
Brussels
Sprouts 250g 6-6½ 3 Add 60-75 ml (5-6 tbsp.) water.
Carrots 250g 4½-5 3 Cut carrots into even sized
slices.
Cauliflower 250g
500g 5-5½
7½-8½ 3 Prepare even sized florets. Cut
big florets into halves. Arrange
stems to the centre.
Courgettes 250g 4-4½ 3 Cut courgettes into slices. Add
30 ml (2 tbsp.) water or a knob of
butter. Cook until just tender.
Egg Plants 250g 3½-4 3 Cut egg plants into small slices
and sprinkle with 1 tablespoon
lemon juice.
Leeks 250g 4-4½ 3 Cut leeks into thick slices.
Mushrooms 125g
250g 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 250g 5-5½ 3 Cut onions into slices or halves.
Add only 15 ml (1 tbsp.) water.
Pepper 250g 4½-5 3 Cut pepper into small slices.
Potatoes 250g
500g 4-5
7-8 3 Weigh the peeled potatoes and
cut them into similar sized
halves or quarters.
Turnip
Cabbage 250g 5½-6 3 Cut turnip cabbage into small
cubes.
C100_C101_GB.fm Page 24 Wednesday, February 20, 2002 3:46 PM