Hotpoint MWHZ33 manual Cooking Side Dishes and Vegetables

4.5 - COOKING SIDE DISHES AND VEGETABLES

Vegetables cooked in a microwave oven preserve their colour and nutritional value better than in traditional cooking. Wash and peel the vegetables before starting to cook.

Larger vegetables should be cut into evenly-sized pieces.

Add approx. 5 spoonfuls of water for every 500g of vegetables (vegetables which have a high fibre content require more water). The vegetables should always be covered with transparent film.

Stir at least once halfway through cooking and add a little salt only at the end.

Warning: the cooking times in the table are purely intended as guidelines and are on the basis of the food’s weight and initial tem- perature as well as its texture and structure.

TYPE	QUANTITY	FUNCTION	POWER	TEMPE-	TIME		NOTES/SUGGESTIONS	WIRE RACK
				RATURE	minutes
			LEVEL					TO USE
• Asparagus	500 gr		1000	-	8-9	Cut into 2 cm pieces		None
• Artichokes	300 gr		1000	-	10-11	It would be better to use artichoke bottoms		None
• Green beans	500 gr		1000	-	10-11	Cut in pieces		None
• Broccoli	500 gr		1000	-	6-7	Separate into single “florets”		None
• Brussels sprouts	500 gr		1000	-	6-7	Leave whole		None
• White cabbage	500 gr		1000	-	6-7	Leave whole		None
• Red cabbage	500 gr		1000	-	6-7	Leave whole		None
• Carrots	500 gr		1000	-	8-9	Cut into evenly-sized pieces		None
• Cauliflower	500 gr		1000	-	10-11	Separate into “florets”		None
• Cauliflower in béchamel	1000 gr	+	1000	-	7	Same cooking time as for raw cauliflower. If		Low
sauce					+	pre-cooked, needs only 10 minutes with grill
					10	in Combined mode
• Celery	500 gr		1000	-	6-7	Separate into pieces		None
• Aubergines	800 gr		1000	-	5-6	Cut into cubes		None
• Grilled aubergines	4 slices		-	-	9-11	Preheat for 3 minutes. Turn halfway through cooking		High
• Aubergines “ parmigiana”	1300 gr		1000	-	7-9	The aubergines may be first grilled or fried		Low
•Leeks	500 gr		1000	-	5-6	Leave whole		None
• Button mushrooms	500 gr		1000	-	5-6	Leave whole and cover. No need for water		None
• Onions	250 gr		1000	-	4-5	Whole if even-sized. No need for water		None
• Spinach	300 gr		1000	-	5-6	Cover after washing and draining		None
• Peas	500 gr		1000	-	9-10			None
• Fennel	500 gr		1000	-	11-12	Cut into quarters		None
• Grated tomatoes	800 gr		500	-	9-11	It is preferable for them to be even-sized		Low
• Peppers	500 gr		1000	-	8-9	Cut into pieces		None
• Grilled peppers	4 quarters		-	-	9-11	Preheat for 3 minutes. Turn halfway through cooking		High
• Stuffed peppers	1400 gr	+	1000	-	8	Preferably the short, broad kind		Low
					+
			1000	-	9
• Potatoes	500 gr		1000	-	7-8	Cut into evenly-sized pieces		None
• Roast potatoes (fresh)	500 gr		500	190°C	25-30	Stir 2-3 times		Low
• Roast potatoes (frozen)	900 gr		500	200°C	35-40	Stir 2-3 times		Low
• Potato gratin	1100 gr		750	190°C	20	See note	*	Low
	(total)
• Courgettes	500 gr		1000	-	6-7	Leave whole		None

*These indications are suitable for performing the cooking test according to Regulation 60705, Para. 12.3.4. Further information, including on other performance tests according to Regulation 60705, is given in the table on page 2.

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