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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 small er they
are cut, the quicker they will cook.
All fresh vegetables should be cooked using full microwave power (P100).
Food
Portion
Time
(min. )
Standing
Time ( min. )
Instructions
Broccoli
250g
500g
3½-4
6-7
3
Prepare e ven sized florets. Ar range
the stems to the centre.
Brussels
Sprouts
250g 5-5½ 3
Add 60-75 ml (5-6 tbsp.) water.
Carrots
250g 3½-4 3
Cut carrots into even sized slices.
Cauliflower
250g
500g
4-4½
6½-7½
3
Prepare even sized florets. Cu t big
florets into halves. Arrange stems to
the c entre.
Courgettes
250g 3-3½ 3
Cut courgettes into slices. Add 30 ml
(2 t bsp.) water or a knob of butter.
Cook unt il just tender.
Egg Pl ants
250g 2½-3 3
Cut e gg plants into small slices and
sprinkle with 1 t ablespoon lemon
juice.
Leeks
250g 3-3½ 3
Cut l eeks into t hick slices.
Mushrooms
125g
250g
1-1½
2-2½
3
Prepare sm all whole or sliced
mushrooms. Do not add any water.
Sprinkle with lemon juice. Spice with
salt a nd pepper. Drain before
serving.
Onions
250g 4-4½ 3
Cut onions into s lices or halves. Add
only 15 ml ( 1 tbsp.) water.
Pepper
250g 3½-4 3
Cut p epper into small s lices.
Potatoe s
250g
500g
3-4
6-7
3
Weigh t he peeled potatoes and c ut
them into similar sized halves or
quarters.
Turnip
Cabbage
250g
4½-5
3
Cut turnip cabbage i nto small cubes.
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