Cooking guide for fresh vegetables
Use a suitable glass pyrex bowl with lid. Add
they will cook.
Food | Serving Size |
| Power |
| Time (min.) |
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Broccoli | 250 g |
| 900 W |
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| 500 g |
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| Instructions |
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| Prepare even sized florets. Arrange the stems to the centre. Serve |
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| after 3 minutes standing. |
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Brussels Sprouts | 250 g |
| 900 W |
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| Instructions |
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| Add |
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Carrots | 250 g |
| 900 W |
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| Instructions |
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| Cut carrots into even sized slices. Serve after 3 minutes standing. |
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Cauliflower | 250 g |
| 900 W |
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| 500 g |
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| Instructions |
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| Prepare even sized florets. Cut big florets into halves. Arrange |
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| stems to the centre. Serve after 3 minutes standing. |
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Courgettes | 250 g |
| 900 W |
| guide | |
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| Cut courgettes into slices. Add 30 ml (2 tbsp) water or a knob of | |||||
| Instructions |
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| Cooking | |
| butter. Cook until just tender. Serve after 3 minutes standing. | |||||
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Egg plants | 250 g |
| 900 W |
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| Instructions |
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| Cut egg plants into small slices and sprinkle with 1 tbsp lemon juice. |
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| Serve after 3 minutes standing. |
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Leeks | 250 g |
| 900 W |
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| Instructions |
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| Cut leeks into thick slices. Serve after 3 minutes standing. |
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English 59
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