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 temperature as well as its texture and structure.

TYPE

QUANTITY

FUNCTION

POWER

TEMPE-

TIME

NOTES/SUGGESTIONS

WIRE RACK

 

 

 

LEVEL

RATURE

minutes

 

 

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.

Low

sauce

 

 

 

+

If pre-cooked, needs only 10 minutes with

 

 

 

 

10

grill 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 guidelines are suitable for carrying out Combined Cooking Test D according to the Regulation Project (3rd edition of IEC 705) contained in the document IEC 53H/69/CD. Further information, also regarding other Performance Tests according

to IEC Regulation 705 is given in the table on page 3.

27

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Image 27
Hotpoint 6685X manual Cooking Side Dishes and Vegetables, None
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