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Vegetables and Vegetarian
VEGET
ABLES AND
VEGET
ARIAN
• Root vegetables. i.e.
carrots, swede, should
be cut into slices, strips
or cubes.
• Do not mix fresh and
frozen vegetables as
the cooking times may
be different.
• Cabbage should be
shredded and cooked
by power and time.
• Fresh
vegetables
require 45ml (3 tbsp)
water.
• If cooking potatoes with
other vegetables, only
cook with other ROOT
vegetables.
• Never add salt to veg-
etables before
microwaving.
Remember the flavour
of microwaved
vegetables is much
better than boiled.
• Always cook vegetables
in a dish that is a suit-
able size. Use flat dish-
es not basins. Always
cover with microwave
cling film or a lid.
• Certain vegetables i.e.
broccoli and aspara-
gus, should be
arranged so that the
tips are in the centre of
the dish, as these
require less cooking.
• Whole
cauliflower
should be cooked
upside down on
MEDIUM power for 10
mins. approx. with 90
ml (6 tbsp) water.
Before Cooking
Wash potatoes and prick
skins several times.
Spread around edge of
turntable.
After Cooking
Remove from oven and
wrap in aluminium foil to
retain the heat. Leave to
stand for 5 mins.
Jacket Potatoes
Varieties of potatoes vary
in their suitability for
cooking by micro wave. We
recommend Maris Piper for
consistently good results.
The cooking times given
may need adjustment for
other varieties. The ideal
size of potato to be cooked
by microwave is
150 g-225 g (5-8 oz).