English 29
C
ooking Smar
t
Fresh vegetables
•
Use a suitable glass Pyrex container with a lid.
•
Cut ingredients so that pieces are as small as possible to reduce the cooking
time.
•
Add 2-3 tbsp (30-45 ml) of cold water for every 9 oz (250 g) of vegetables
unless otherwise directed.
•
Stir once during cooking and once after cooking, and then add seasoning to
your preference.
Food
Serving size (oz)
Power
Time (min.)
Broccoli
9 (250 g)
17.6 (500 g)
90 %
4½-5
7-8
Prepare even sized florets. Arrange so the stems are in
the center. Let stand for 3 minutes.
Brussels Sprouts
9 (250 g)
90 %
6-6½
Add 4-5 tbsp (60-75 ml) water. Let stand for 3 minutes.
Carrots
9 (250 g)
90 %
4½-5
Cut carrots into even sized slices. Let stand for 3 minutes.
Cauliflower
9 (250 g)
17.6 (500 g)
90 %
5-5½
7½-8½
Prepare even sized florets. Cut big florets into halves.
Arrange so the stems are in the center. Let stand for 3
minutes.
Courgettes
(Zucchini)
9 (250 g)
90 %
4-4½
Cut courgettes into slices. Add 2 tbsp (30 m) water or
a pat of butter. Cook until just tender. Let stand for 3
minutes.
Eggplant
9 (250 g)
90 %
3½-4
Cut eggplant into small slices and sprinkle with 1 tbsp
lemon juice. Let stand for 3 minutes.
Food
Serving size (oz)
Power
Time (min.)
Leeks
9 (250 g)
90 %
4-4½
Cut leeks into thick slices. Let stand for 3 minutes.
Mushrooms
4.5 (125 g)
9 (250 g)
90 %
1½-2
2½-3
Prepare small whole or sliced mushrooms. Do not add
any water. Sprinkle with lemon juice. Spice with salt and
pepper. Drain before serving. Let stand for 3 minutes.
Onions
9 (250 g)
90 %
5-5½
Cut onions into slices or halves. Add only 1 tbsp (15 ml)
water. Let stand for 3 minutes.
Pepper
9 (250 g)
90 %
4½-5
Cut pepper into small slices. Let stand for 3 minutes.
Potatoes
9 (250 g)
17.6 (500 g)
90 %
4-5
7-8
Weigh the peeled potatoes and cut them into similar sized
halves or quarters. Let stand for 3 minutes.
Turnip
9 (250 g)
90 %
5½-6
Cut turnip into small cubes. Let stand for 3 minutes.
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