Sharp R-33STD Table Cooking Fresh Vegetables, Adapting Recipes for Microwave Oven

R-33STD English 10/12/2002 15:19 Page 31

TABLES

TABLE : COOKING FRESH VEGETABLES

Vegetable	Weight	Power	Time	Hints	Added Water
	-g-	-Level- -Min-				-tbsps/ml-
Artichokes	300	900 W	5-7	remove the stalk, cover		3-4 tbsp
Leaf Spinach	300	900 W	4-5	wash, dry well, cover, stir once or twice during cooking		-
Cauliflower	800	900 W	10-12	1 whole head, cover, divide into florets		5-6 tbsp
	500	900 W	6-8	stir during cooking		4-5 tbsp
Broccoli	500	900 W	6-8	divide into florets, cover, stir occasionally during cooking		4-5 tbsp
Mushrooms	500	900 W	6-8	whole heads, cover, stir occasionally during cooking		-
Chinese leaves	300	900 W	5-7	cut into strips, cover, stir occasionally during cooking		4-5 tbsp
Peas	500	900 W	6-8	cover, stir occasionally during cooking		4-5 tbsp
Fennel	500	900 W	6-8	cut into quarters, cover, stir occasionally during cooking		4-5 tbsp
Onions	250	900 W	4-5	whole, cook in microwave foil		-
Kohlrabi	500	900 W	7-9	dice, cover, stir occasionally during cooking		50 ml
Carrots	500	900 W	7-9	cut into rings, cover, stir occasionally during cooking		4-5 tbsp
Green peppers	500	900 W	6-8	cut into strips, stir once or twice during cooking		4-5 tbsp
Jacket potatoes	500	900 W	6-8	cover, stir occasionally during cooking		4-5 tbsp
Leeks	500	900 W	7-9	cut into rings, cover, stir occasionally during cooking		4-5 tbsp
Red cabbage	500	900 W	15-17	cut into strips, stir once or twice during cooking		50 ml
Brussels sprouts	500	900 W	7-9	whole sprouts, cover, stir occasionally during cooking		50 ml
Boiled potatoes (salted)	500	900 W	7-9	cut into large pieces of a similar size, add a little salt,		150 ml
				cover, stir occasionally during cooking
Celery	500	900 W	7-9	dice finely, cover, stir occasionally during cooking		50 ml
White cabbage	500	900 W	15-17	cut into strips, cover, stir occasionally during cooking		50 ml
Courgettes	500	900 W	6-8	slice, cover, stir occasionally during cooking		4-5 tbsp

RECIPES

ADAPTING RECIPES FOR THE

MICROWAVE OVEN

If you would like to adapt your favourite recipes for the microwave, you should take note of the following:

Shorten cooking times by a third to a half. Follow the example of the recipes in this cookery book. Foods which have a high moisture content such as meat, fish, poultry, vegetables, fruit, stews and soups can be prepared in your microwave without any difficulty. Foods which have little moisture, such as platters of food, should have the surface moistened prior to heating or cooking.

The amount of liquid to be added to raw foods, which are to be braised, should be reduced to about two thirds of the quantity in the original recipe. If necessary, add more liquid during cooking.

The amount of fat to be added can be reduced considerably. A small amount of butter, margarine or oil is sufficient to flavour food. For this reason your microwave is excellent for preparing low-fat foods as part of a diet.

HOW TO USE RECIPES

●All the recipes in this cooker y book are calculated on the basis of 4 servings - unless otherwise stated.

●Recommendations relating to suitable utensils and the total cooking times are given at the beginning of every recipe.

●As a rule the quantities shown are assumed to be wholly consumable, unless specifically indicated otherwise.

●When eggs are given in the recipes they are assumed to have a weight of approx. 55 g (grade M).

ENGLISH

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