COOKING METHOD USING A MICROWAVE RANGE

摘要

The method for boiling rice by a microwave oven provides a taste of the most suitable boiled rice and a remarkable boiling rice characteristic. The method is disclosed by the program having the steps of: establishing around nine grades in a high frequency outputting degree of a general microwave oven and mutual continuous stages of around five stages in the boiling rice; heating the material for boiling with an output from sixth to ninth grade in a first stage for about three-five minutes; heating the output of first or second grade for about five minutes in a second stage; heating the output of second or first grade for about five minutes in a third stage; heating the output from second to fourth grade for about five-six minutes in a fourth stage; and heating the output from six to eight grade for about two-four minutes in a final fifth stage.