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.

Food	Serving size (g)	Power (W)	Time (min.)

Broccoli	250	900	4½-5
	500		7-8

	Instructions
	Prepare even sized florets. Arrange the stems to the centre. Serve
	after 3 minutes standing.

Brussels sprouts	250	900	6-6½

	Instructions
	Add 60-75 ml (5-6 tbsp) water. Serve after 3 minutes standing.

Carrots	250	900	5-5½

	Instructions
	Cut carrots into even sized slices. Serve after 3 minutes standing.

Cauliflower	250	900	5-5½
	500		7½-8½

	Instructions
	Prepare even sized florets. Cut big florets into halves. Arrange
	stems to the centre. Serve after 3 minutes standing.

Courgettes	250	900	4-4½

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

Egg plants	250	900	3½-4

	Instructions
	Cut egg plants into small slices and sprinkle with 1 tbsp lemon
	juice. Serve after 3 minutes standing.

48 English

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2015-01-27 4:35:33

MG23J5133AT/EG specifications

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