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COOKING GUIDE
Cooking Guide for frozen vegetables
Use a suitable glass pyrex bowl with lid. Cook covered for the minimum time – see table.
Continue cooking to get the result you prefer.
Stir twice during cooking and once after cooking. Add salt, herbs or butter after cooking.
Cover during standing time.
Food
Serving Size
Power
Time (min.)
Spinach
150 g
60 %
5-6
Instructions
Add 15 ml (1 tbsp) cold water. Stand for 2-3 minutes.
Broccoli
300 g
60 %
8-9
Instructions
Add 30 ml (2 tbsp) cold water. Stand for 2-3 minutes.
Peas
300 g
60 %
7-8
Instructions
Add 15 ml (1 tbsp) cold water. Stand for 2-3 minutes.
Green Beans
300 g
60 %
7½-8½
Instructions
Add 30 ml (2 tbsp) cold water. Stand for 2-3 minutes.
Mixed
Vegetables
(Carrots/Peas/
Corn)
300 g
60 %
7-8
Instructions
Add 15 ml (1 tbsp) cold water. Stand for 2-3 minutes.
Mixed
Vegetables
(Chinese Style)
300 g
60 %
7½-8½
Instructions
Add 15 ml (1 tbsp) cold water. Stand for 2-3 minutes.
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.
Food
Serving Size
Power
Time (min.)
Broccoli
250 g
500 g
90 %
4½-5
7-8
Instructions
Prepare even sized florets. Arrange the stems to the centre.
Stand for 3 minutes.
Brussels Sprouts
250 g
90 %
6-6½
Instructions
Add 60-75 ml (4-5 tbsp) water. Stand for 3 minutes.
Carrots
250 g
90 %
4½-5
Instructions
Cut carrots into even sized slices. Stand for 3 minutes.
Cauliflower
250 g
500 g
90 %
5-5½
7½-8½
Instructions
Prepare even sized florets. Cut big florets into halves. Arrange
stems to the centre. Stand for 3 minutes.
Courgettes
250 g
90 %
4-4½
Instructions
Cut courgettes into slices. Add 30 ml (2 tbsp) water or a knob of
butter. Cook until just tender. Stand for 3 minutes.
Egg Plants
250 g
90 %
3½-4
Instructions
Cut egg plants into small slices and sprinkle with 1 tbsp lemon
juice. Stand for 3 minutes.
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