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.

Food	Serving Size	Power	Time (min.)

Broccoli	250 g	900 W	4½-5
	500 g		7-8

	Instructions
	Prepare even sized florets. Arrange the stems to the centre.
	Stand for 3 minutes.

Brussels Sprouts	250 g	900 W	6-6½

	Instructions
	Add 60-75 ml (4-5 tbsp) water. Stand for 3 minutes.

Carrots	250 g	900 W	4½-5

	Instructions
	Cut carrots into even sized slices. Stand for 3 minutes.

Cauliflower	250 g	900 W	5-5½
	500 g		7½-8½

	Instructions
	Prepare even sized florets. Cut big florets into halves. Arrange stems
	to the centre. Stand for 3 minutes.

Courgettes	250 g	900 W	4-4½

	Instructions
	Cut courgettes into slices. Add 30 ml (2 tbsp) water or a knob of
	butter. Cook until just tender. Stand for 3 minutes.

Egg Plants	250 g	900 W	3½-4

	Instructions
	Cut egg plants into small slices and sprinkle with 1 tbsp lemon juice.
	Stand for 3 minutes.

Leeks	250 g	900 W	4-4½

	Instructions
	Cut leeks into thick slices. Stand for 3 minutes.

			(continued)

Cooking guide

English 49

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2014-12-16 12:35:27

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