En-30
A whole cauliflower must be cooked head down,
on 600 W power, for 18 to 20 mins. (according to
size of cauliflower) with 6 tablespoons of water.
Oeufs cocotte
Break the egg into a buttered ramekin, season
with salt and pepper, pierce the yolk and the
white with a toothpick. Add the desired
ingredients (cream, mushrooms, lumpfish roe,
etc.). Cook for 1 min sec 30 to 2 mins per egg
at 250 W, depending on the size of the egg
and the quantity of garnish.
Cheeses
react differently depending what
type they are: the fattier they are the quicker
they melt. If they are cooked for too long a
time, they harden. When possible, it is
preferable to add grated cheese at the last
moment (for pasta, gratins, etc.).
Eggs are delicate products which require
special attention. This is because if they are
placed straight into the oven, they explode
because of the pressure created inside the
shell. Being broken, the yolk also explodes if
the film covering it is not pierced. So push the
tip of a toothpick into the centre of the yolk; if
the egg is fresh, it will not spill out. The yolk
and the white react differently to the
microwaves and unfortunately the yolk cooks
more quickly. When eggs are beaten
(omelette), the edges should be taken into the
centre halfway through cooking time.
Poached eggs
Heat 50 ml of water with salt and a dash of
vinegar for 1 min on 1000 W. Break the egg
into the boiling water and carefully pierce the
yolk and the white with a toothpick; cook on
600 W for 30 to 50 seconds (depending on the
size of the egg). Leave to stand for 1 minute,
then drain and serve.
Scrambled eggs
Mix 2 raw eggs in a bowl with a little cream or
milk, a knob of butter, salt and pepper. Cook
for 40 seconds on 1000 W. Remove and beat
briskly with a fork. Resume cooking on 1000
W for a further 30 to 50 seconds. The eggs
should remain creamy.
Eggs & cheese
Vegetables
Fresh
Frozen
Green beans*
12 - 13
12 - 13
Dwarf beans
10 - 13
–
Mixed spring
vegetables*
–
15 - 16
Corn on cob
(2 cobs)*
12 - 14
14 - 17
Turnips
10 - 12
18 - 20
Onions
9 - 12
15 - 18
Parsnip
8 - 10
–
Sweet potato
10 - 11
–
Vegetables
Fresh
Frozen
Leek stalks
12 - 14
15 - 16
Squash
10 - 12
–
Capsicums
12 - 14
14 - 16
Whole potatoes
(<220 g)
9 - 12
–
Cut potatoes
10 - 12
–
Ratatouille
16 - 18
14 - 16
Salsify
12 - 14
14 - 16
Tomatoes*
4 - 5
–
Jerusalem
artichokes
8 - 9
–
*We do not recommend cooking with the Auto menu for these vegetables.
