En-54
It is necessary to add water?
There is a difference between:
• Vegetables which contain a lot of water such
as: tomatoes, courgettes, aubergines,
mushrooms, spinach, endives, lettuce,
onions, peppers, most fruits etc., need little
or no added water, since the microwave
cooking uses the water naturally found in
these foods.
• Vegetables which contain some water, to
which you should add 9 to 10 tbsp of water
(appr. 100 ml), in order to create steam
which will cook the vegetables and stop
them drying out:
cauliflower, leeks, broccoli, Brussels sprouts,
fennel, carrots, celeriac, asparagus,
Jerusalem artichoke. parsnips, borlotti
beans, potatoes, cabbage, turnips,
artichokes, green beans, etc.
• Vegetables which do not contain much water,
to which you should add 13 to 15 tbsp of
water in order to keep the vegetables moist:
peas, broad beans, fresh beans.
For all vegetables: cook at MAX power and
add salt after cooking, not before. Salt
absorbs the natural moisture in the
vegetables and can dry them out.
Vegetables and starchy food
Starchy food
Rice and pasta can be cooked on the
automatic programs. Please refer to p.15.
Rice, bulgur wheat, quinoa:once the
liquid is boiling, allow for approx. 20 minutes
cooking at 250W regardless of the quantity of
rice (except easy-cook rice) and 14 to 18
minutes at 250W for bulgur wheat or quinoa.
Couscous:add 1 to 1.5 parts of hot salted
water to 1 part of couscous, cover and bring to
the boil at Max for 2 to 3 min (for 200g of
medium couscous with 250ml of water) then
rehydrate for approx. 3 to 4 min at 250W. Fluff
up with a fork before serving.
Pasta:remember to add salt to the cooking
water and stir at least
once during cooking.
When the liquid boils,
allow 7 to 8 min at
MAX for 250g of pasta
(for 1 litre of water) and
10 min for 250g of
ravioli.
Dried vegetables: cooking times for dried
vegetables in the microwave are the same as
those for traditional cooking but reheating is
quicker and easier, if the vegetables are placed
in a closed container, mixed with butter or with
sauce. To cook the vegetables, soak them
overnight if necessary. If not, cover them in
water in a large container. Do not add salt
before cooking (this hardens the dried
vegetables).
Allow 10 min at MAX then 15 to 30 min at
250W. Check them while they cook and add
water if necessary, the dried vegetables must
be covered in liquid.
