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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 0.6 lb
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.
Food
Serving Size
Power
Time (min.)
Broccoli
0.6 lb
1.0 lb
100 %
3-4
5½-6
Instructions
Prepare even sized florets. Arrange the stems so they point to the
center. Let stand for 3 minutes.
Brussels Sprouts
1.0 lb
100 %
4½-5
Instructions
Let stand 60-75 ml (5-6 tbsp.) water. Let stand for 3 minutes.
Carrots
1.0 lb
100 %
6-7
Instructions
Cut carrots into even sized slices. Let stand for 3 minutes.
Cauliflower
0.6 lb
1.0 lb
100 %
3½-4
6-7
Instructions
Prepare even sized florets. Cut big florets in half. Arrange stems so
they point to the center. Let stand for 3 minutes.
Zucchini
0.6 lb
100 %
4-5
Instructions
Cut zucchini into slices. Add 30 ml (2 tbsp.) water or a knob of
butter. Cook until just tender. Let stand for 3 minutes.
Eggplant
0.6 lb
100 %
3-4
Instructions
Cut eggplant into small slices and sprinkle with 1 tablespoon lemon
juice. Let stand for 3 minutes.
Leeks
0.6 lb
100 %
3½-4
Instructions
Cut leeks into thick slices. Let stand for 3 minutes.
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6/25/2015 3:44:42 PM
