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ENGLISH
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
Time
(min.)
Standing
time
(min.)
Instructions
Broccoli
250 g
500 g
4½-5
7-8
3
Prepare even sized florets.
Arrange the stems to the
centre.
Brussels
sprouts
250 g
6-6½
3
Add 60-75 ml (5-6 tbsp.)
water.
Carrots
250 g
4½-5
3
Cut carrots into even
sized slices.
Cauliflower
250 g
500 g
5-5½
7½-8½
3
Prepare even sized florets.
Cut big florets into halves.
Arrange stems to the
centre.
Courgettes
250 g
4-4½
3
Cut courgettes into slices.
Add 30 ml (2 tbsp.) water
or a knob of butter. Cook
until just tender.
Egg plants
250 g
3½-4
3
Cut egg plants into small
slices and sprinkle with 1
tablespoon lemon juice.
Leeks
250 g
4-4½
3
Cut leeks into thick slices.
Mushrooms
125 g
250 g
1½-2
2½-3
3
Prepare small whole or
sliced mushrooms. Do not
add any water. Sprinkle
with lemon juice. Spice
with salt and pepper.
Drain before serving.
Food
Portion
Time
(min.)
Standing
time
(min.)
Instructions
Onions
250 g
5-5½
3
Cut onions into slices or
halves. Add only 15 ml (1
tbsp.) water.
Pepper
250 g
4½-5
3
Cut pepper into small
slices.
Potatoes
250 g
500 g
4-5
7-8
3
Weigh the peeled
potatoes and cut them
into similar sized halves or
quarters.
Turnip cabbage
250 g
5½-6
3
Cut turnip cabbage into
small cubes.
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