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Cooking Guide
GB
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 (900 W).
Food
Portion
Time
Standing
Instructions
(min.)
Time (min.)
Broccoli
250 g
4
1
/
2
- 5
3
Prepare even sized florets. Arrange the
500 g
7 - 7
1
/
2
stems to the centre.
Brussels Sprouts
250 g
6 - 6
1
/
2
3
Add 60-75 ml (5-6 tbsp.) water.
500 g
9 - 9
1
/
2
Carrots
250 g
4
1
/
2
- 5
3
Cut carrots into even sized slices.
500 g
8 - 8
1
/
2
Cauliflower
250 g
5 - 5
1
/
2
3
Prepare even sized florets. Cut big
500 g
8
1
/
2
-9
florets into halves. Arrange stems to
the centre.
Courgettes
250 g
3 - 3
1
/
2
3
Cut courgettes into slices. Add 30 ml
500 g
7 - 7
1
/
2
(2 tbsp.) water or a knob of butter.
Cook until just tender.
Egg Plants
250 g
3
1
/
2
- 4
3
Cut egg plants into small slices and
500 g
6 – 6
1
/
2
sprinkle with 1 tablespoon lemon juice.
Leeks
250 g
4 - 4
1
/
2
3
Cut leeks into thick slices.
500 g
7
1
/
2
- 8
Mushrooms
125 g
1
1
/
2
-2
3
Prepare small whole or sliced
250 g
2
1
/
2
- 3
mushrooms. Do not add any water.
Sprinkle with lemon juice. Spice with
salt and pepper. Drain before serving.
Onions
250 g
5-5
1
/
2
3
Cut onions into slices or halves. Add
500 g
8 - 8
1
/
2
only 15 ml (1 tbsp.) water.
Pepper
250 g
4 _ - 5
3
Cut pepper into small slices.
500 g
7 – 8
1
/
2
Potatoes
250 g
4
1
/
2
- 5
3
Weigh the peeled potatoes and cut
500 g
7
1
/
2
- 8
1
/
2
them into similar sized halves or
quarters.
Turnip Cabbage
250 g
5
1
/
2
- 6
3
Cut turnip cabbage into small cubes.
500 g
8
1
/
2
- 9
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