Atag MA4211B, Manual, Page: 27 / 40

27
Cooking Guides (Continued)
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 (900 W).
Food
Portion
(g)
Time
(Min)
Standing
Time (Min)
Instructions
Broccoli
250
500 3 - 4
6½ -7½
3
Prepare even sized fl orets.
Arrange stems to the centre.
Brussels Sprouts 250 5 - 6 3 Add 60 - 75 ml (5 - 6 tbsp) water.
Carrots 250 4 - 5 3 Cut carrots into even sized slices.
Cauli fl ower
250
500 4 - 5
7 - 8
3
Prepare even sized fl orets. Cut
big fl orets into halves. Arrange
stems to the centre.
Courgettes 250 3 - 4 3
Courgettes into slices. Add 30 ml
(2 tbsp) water or a knob of butter.
Cook until just tender.
Egg Plants 250 3 - 4 3
Cut egg plants into small slices
and sprinkle with 1 tablespoon
lemon juice.
Leeks 250 3 - 4 3 Cut leeks into thick slices.
Mushrooms
125
250 1 - 2
2 - 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 250 4 - 5 3
Cut onions into slices or halves.
Add only 15 ml (1 tbsp) water.
Pepper 250 4 - 5 3 Cut pepper into small slices.
Potatoes
250
500 4 - 5
7 - 8
3
Weigh the peeled potatoes and
cut them into similar sized halves
or quarters.
Turnip Cabbage 250 5 - 6 3
Cut turnip cabbage into small
cubes.