Miele H6000BM, Кулинарная книга

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The microwave is perfect for cooking
fresh and frozen vegetables.
Vegetables retain their fresh
appearance and natural colour. They
also retain their unique taste with
minimal loss of vitamins.
Amount per person: approx. 200 g
cleaned vegetables. As a side dish
approx. 150 g peeled potatoes, approx.
40–50 g dried rice, approx. 50–60 g
dried pasta.
Vegetables are rich in vitamins and
minerals and important for a healthy
diet. They are also a valuable source of
carbohydrates and dietary fibre. The
most nutritious part is often directly
under the skin, therefore vegetables
should be peeled as thinly as possible,
if at all. To avoid unnecessary loss of
nutrients, wash vegetables before
chopping them; cutting vegetables
increases their surface area, with a
consequent greater loss of nutrients
and breakdown of fibre.
Vegetables should not be immersed in
water as vitamins B and C are water
soluble and are dispersed when
soaked.
Vitamins from the groups A, D, E and K
are fat soluble. This means that for
example, carrots, which are very rich in
vitamin A, must be served with a little
fat (e.g. oil or butter) so that the vitamin
A can be processed by the body.
Potatoes, pasta, rice are excellent side
dishes to accompany a main dish.
Potatoes are available in a wide range
of firm, fairly firm and floury varieties.
The firm ones are used for salads,
boiling and roasting.
Fairly firm potatoes lend themselves to
bakes and gratins. Floury potatoes are
starchier than other types and are
especially good for mashed potatoes,
dumplings, soups, purées and for
grating.
When cooked, rice expands to about 3
times its dry volume. Wholemeal rice
and pasta takes 5-10 minutes longer to
cook than white rice and pasta.
Vegetables and side dishes
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