Miele H 6000 BM, Cookbook

Page: 140 / 191

Vegetables and side dishes
140
Vitamins from the groups A, D, E and K
are fat soluble. This means that for
example, carrots, which are very rich in
vitamin A, must be served with a little
fat (e.g. oil or butter) so that the vitamin
A can be processed by the body.
Potatoes, pasta, rice are excellent side
dishes to accompany a main dish.
Potatoes are available in a wide range
of firm, fairly firm and floury varieties.
The firm ones are used for salads,
boiling and roasting.
Fairly firm potatoes lend themselves to
bakes and gratins. Floury potatoes are
starchier than other types and are
especially good for mashed potatoes,
dumplings, soups, purées and for
grating.
When cooked, rice expands to about 3
times its dry volume. Whole grain rice
and wholemeal pasta takes
5-10 minutes longer to cook than white
rice and pasta.
Cooking vegetables with microwave
power
Place cleaned, prepared vegetables in a
dish. Add 3-4 tbsp water and a little salt
according to freshness and moisture
content. Fresh vegetables contain more
moisture; for vegetables which have
been stored for a while, add a little
more water to balance out the lower
moisture content. Cover vegetables and
bring to the boil at 850 W, then reduce
to 450 W and continue cooking. Allow
the vegetables to stand for approx.
2 minutes after cooking to allow the
temperature to equalise.
Cooking durations for different types of
vegetables can be found in the cooking
charts in the Operating and installation
instructions.
The cooking durations given are for
fresh vegetables. When cooking the
same quantities of frozen vegetables,
the time required to bring them to the
boil should be increased by approx.
3 minutes. All values are for guidance
purposes and can be affected by initial
temperature and condition (freshness,
size).