GB
S
AMSUNG
E
LECTRONICS
25
Cooking Guide
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 (850W).
Food
Portion
Time
Standing
Instructions
(min.) Time
(min.)
Broccoli
250 g
3
1
/
2
-4
3
Prepare even sized florets. Arrange the stems
500 g
7-7
1
/
2
to the centre.
Brussels Sprouts
250 g
5
1
/
2
-6
3
Add 60-75 ml (5-6 tbsp.) water.
Carrots
250 g
4-4
1
/
2
3
Cut carrots into even sized slices.
Cauliflower 250
g
4-4
1
/
2
3
Prepare even sized florets. Cut big florets
500 g
7
1
/
2
-8
into halves. Arrange stems to the centre.
Courgettes
250 g
3
1
/
2
-4
3
Cut courgettes into slices. Add 30 ml (2 tbsp.)
water or a knob of butter.
Cook until just tender.
Egg Plants
250 g
2
1
/
2
-3
3
Cut egg plants into small slices and sprinkle
with 1 tablespoon lemon juice.
Leeks
250 g
3
1
/
2
-4
3
Cut leeks into thick slices.
Mushrooms
125 g
1-1
1
/
2
3
Prepare small whole or sliced mushrooms.
250 g
2-2
1
/
2
Do not add any water. Sprinkle with lemon juice.
Spice with salt and pepper. Drain before serving.
Onions
250 g
4-4
1
/
2
3
Cut onions into slices or halves. Add only
15 ml (1 tbsp.) water.
Pepper
250 g
3
1
/
2
-4
3
Cut pepper into small slices.
Potatoes
250 g
4-5
3
Weigh the peeled potatoes and cut them into
500 g
7-8
similar sized halves or quarters.
Turnip Cabbage
250 g
4
1
/
2
-5
3
Cut turnip cabbage into small cubes.
M1D33/M1D33CE(GB2)230V 2003.9.29 6:30 PM Page 25
