102
VEGET
ABLES AND
VEGET
ARIAN
Vegetables and Vegetarian
• Root vegetables. i.e.
carrots, swede, should
be cut into slices, strips
or cubes.
• Do not mix fresh and
frozen vegetables as
the cooking times may
be different.
• Cabbage should be
shredded and cooked
by power and time.
• Fresh
vegetables
require 45 ml (3 tbsp)
of water.
• If cooking potatoes with
other vegetables, only
cook with other ROOT
vegetables.
• Never add salt to veg-
etables before
microwaving.
Remember the flavour
of microwaved vegeta-
bles is much better
than boiled.
• Always cook vegeta-
bles in a dish that is a
suitable size. Use flat
dishes not basins.
Always cover with
microwave cling film or
a lid.
• Certain vegetables i.e.
broccoli and asparagus,
should be arranged so
that the tips are in the
centre of the dish, as
these require less
cooking.
• Whole
cauliflower
should be cooked
upside down on
MEDIUM power for
10 mins. approx. with
90 ml (6 tbsp) water.
Jacket Potatoes - Cooking by microwave only
Varieties of potatoes vary in their
suitability for cooking by micro wave. We recommend Maris Piper for consistently good
results. The cooking times given may need adjustment for other varieties. The ideal size of
potato to be cooked by microwave is 175 g - 250 g (6-9 oz).
Before Cooking
Wash potatoes and prick skins several times.
Spread around edge of turntable.
After Cooking
Remove from oven and wrap in aluminium
foil to retain the heat. Leave to stand for 5
mins.