Cooking Guide for fresh vegetables

CM1019-EU 2/11/00 4:57 AM Page 16

Cooking Guide

Use a suitable glass pyrex bowl with lid. 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.

Fresh	Portion	Method	Power	Time	Standing
Vegetables				(min.)	Time(min.)

Broccoli	500 g	Cut into even sized florets.	High	4-4 1/2	3
		Add 60-75 ml cold water (4-5 tbsp.).

Brussel sprouts	500 g	Add 120-150 ml (8-10 tbsp.) water.	High	5-51/2	3

Carrots	500 g	Cut into even sized slices.	High	41/2-5	3
		Add 60-75 ml cold water (4-5 tbsp.).

Cauliflower	500 g	Cut into even sized florets.	High	5-51/2	3
		Add 60-75 ml cold water (4-5 tbsp.).

Green Beans	500 g	Cut into slices.	High	5-51/2	3
		Add 60-75 ml cold water (4-5 tbsp.).

Potatoes	500 g	Cut the peeled potatoes into halves.	High	5-51/2	3
		Add 60-75 ml cold water (4-5 tbsp.).

Cooking Guide for frozen vegetables and frozen rice

Use a suitable glass pyrex bowl with lid. Cook covered for the minimum time - see table. Continue cooking to get the result you prefer.

Stir twice during cooking and once after cooking! Add salt, herbs or butter after cooking. Cover during standing time.

Frozen	Portion	Method	Power	Time	Standing
Vegetables/Rice				(min.)	Time(min.)

Cauliflower	500 g	Add 60-75 ml (4-5 tbsp.) cold water.	Medium 91/2 -101/2		3

Peas	500 g	Add 15-30 ml (1-2 tbsp.) cold water.	Medium	9 - 10	3

Mixed Vegetables	500 g	Add 15-30 ml (1-2 tbsp.) cold water.	Medium	10-11	3
(carrots, peas, corn)

Mixed Vegetables	500 g	Add 15-30 ml (1-2 tbsp.) cold water.	Medium	101/2 -111/2	3
(e.g. Ratatouille)

White Rice	500 g	Stir once or twice during reheating.	Medium	7-8	2-3

Rice + Vegetables	300 g	Stir once or twice during reheating.	Medium	6-7	2-3