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34
TIME COOKING - VEGETABLES
Fresh Vegetables
Spread out cut vegetables in a
shallow microwave-safe dish. Add
water as recommended in chart. Add
salt to water or salt after cooking.
Cook covered. Whole vegetables such
as potatoes, squash or eggplant
should be pierced and arranged in a
circular pattern with heavier ends
pointing towards the outer edge of
the dish.
Halfway
through
cooking, stir,
rearrange
and/or turn
vegetables
over. Let
stand,
covered. Whole vegetables should
stand 10 minutes and cut vegetables
5 minutes.
Fresh Vegetable Cooking Chart
Cook on P100 power. All weights in this chart are weights after peeling and
trimming
.
Vegetable
Amount
Water
Approx.
Cooking Time
Asparagus, spears
450 g
2 tbsp (30 mL)
3 - 4 min.
Beans, green or wax, cut in
pieces
450 g
1
/
4
cup (50 mL)
5 - 7 min.
Broccoli, cut in pieces
450 g
1
/
4
cup (50 mL)
3 - 5 min.
Brussels sprouts
280 g
1
/
4
cup (50 mL)
3 - 5 min.
Cabbage, shredded
450 g
1
/
4
cup (50 mL)
5 - 6 min.
Carrots, sliced or diced
450 g
2 tbsp (30 mL)
5 - 7 min.
Cauliflower, chopped
1 medium
1
/
4
cup (50 mL)
3 - 5 min.
Corn on the cob
1 ear
2 ears
4 ears
none
none
none
2 - 5 min.
5 - 8 min.
10 - 13 min.
Mushrooms, sliced
230 g
2 tbsp (30 mL)
2 - 4 min.
Peas, green, shelled
450 g
1
/
4
cup (50 mL)
5 - 7 min.
Potatoes, white, baking,
6 - 8 oz. (170 - 230 g) each.
Pierce skin.
1
2
4
none
none
none
3
1
/
2
- 6 min.
6 - 8 min.
8 - 11 min.
Potatoes, red, boiling
3
1
/
4
cup (50 mL)
7 - 9 min.
Spinach, leaf
450 g
none
3 - 5 min.
Squash, pierce with fork
680 g
none
7 - 9 min.
Zucchini, sliced
450 g
1
/
4
cup (50 mL)
5 - 7 min.
S9000sci-cooking guide.fm Page 34 Wednesday, September 22, 1999 2:39 PM