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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 (750 W).
food
portion time
(min.)
Standing
time (min.)
Instructions
Broccoli
250 g
500 g
5-5½
8½-9
3
Prepare even sized
florets. Arrange the
stems to the centre.
Brussels
Sprouts
250 g
6½-7½
3
Add 60-75 ml (5-6 tbsp.)
water.
Carrots
250 g
5-6
3
Cut carrots into even
sized slices.
Cauliflower
250 g
500 g
5½-6
9½-10
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
4½-5
3
Cut egg plants into small
slices and sprinkle with 1
tablespoon lemon juice.
Leeks
250 g
5-5½
3
Cut leeks into thick
slices.
food
portion time
(min.)
Standing
time (min.)
Instructions
Mushrooms
125 g
250 g
1½-2
3½-4
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 g
5-6
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
5-6
9-10
3
Weigh the peeled
potatoes and cut them
into similar sized halves
or quarters.
Turnip
Cabbage
250 g
5-5½
3
Cut turnip cabbage into
small cubes.
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