36
EN
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 after cooking.
Add salt, herbs or butter after cooking. Cover during the 3 minute standing time.
Hint :
Cut fresh vegetables into even sized pieces. The smaller they are cut the quicker
they are cooked.
Note :
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
6 - 7
3
Prepare even sized florets.
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.
Cauliflower
250
500
4 - 5
7 - 8
3
Prepare even sized florets. Cut
big florets 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.
Using Microwave Mode (Continued)
CQ1570-B_XSG-00015D_EN.indd 36
2006-04-10 ｿﾀﾀ・11:15:30
