Cooking Guide for frozen vegetables
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.
Food | Serving Size | Power | Time (min.) |
|
|
|
|
Spinach | 150 g | 600 W | |
| Instructions |
|
|
| Add 15 ml (1 tbsp.) cold water. Serve after | ||
| standing. |
|
|
Broccoli | 300 g | 600 W | |
| Instructions |
|
|
| Add 30 ml (2 tbsp.) cold water. Serve after | ||
| standing. |
|
|
Peas | 300 g | 600 W | |
| Instructions |
|
|
| Add 15 ml (1 tbsp.) cold water. Serve after | ||
| standing. |
|
|
Green Beans | 300 g | 600 W | |
| Instructions |
|
|
| Add 30 ml (2 tbsp.) cold water. Serve after | ||
| standing. |
|
|
Mixed | 300 g | 600 W | |
Vegetables | Instructions |
|
|
(Carrots/Peas/ | Add 15 ml (1 tbsp.) cold water. Serve after | ||
Corn) | standing. |
|
|
Mixed | 300 g | 600 W | |
Vegetables |
|
|
|
Instructions |
|
| |
(Chinese style) |
|
| |
Add 15 ml (1 tbsp.) cold water. Serve after | |||
| standing. |
|
|
Cooking Guide for fresh vegetables
Use a suitable glass pyrex bowl with lid. Add
Hint: Cut the fresh vegetables into even sized pieces. The smaller they are cut, the quicker they will cook.
Food | Serving Size | Power |
| Time (min.) |
|
|
|
|
|
Broccoli | 250 g | 900 W |
| |
| 500 g |
|
| |
| Instructions |
|
|
|
| Prepare even sized florets. Arrange the stems to the centre. | |||
| Serve after 3 minutes standing. |
| ||
Brussels Sprouts | 250 g | 900 W |
| |
| Instructions |
|
|
|
| Add | |||
Carrots | 250 g | 900 W |
| |
| Instructions |
|
|
|
| Cut carrots into even sized slices. Serve after 3 minutes | |||
| standing. |
|
|
|
Cauliflower | 250 g | 900 W |
| |
| 500 g |
|
| |
| Instructions |
|
|
|
| Prepare even sized florets. Cut big florets into halves. Arrange | |||
| stems to the centre. Serve after 3 minutes standing. | |||
Courgettes | 250 g | 900 W |
| |
| 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 g | 900 W |
| |
| Instructions |
|
|
|
| Cut egg plants into small slices and sprinkle with 1 tablespoon | |||
| lemon juice. Serve after 3 minutes standing. |
|
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