ENGLISH
21
COOKING CHARTS
RECIPES
Vegetable
Quantity Power Time
Hints
Added Water
-g- -Setting -Min-
-tbsps/ml-
TABLE: COOKING FRESH VEGETABLES
Leaf Spinach
300 800 W
5-7
wash dry well, cover, stir once or twice during cooking
-
Cauliflower
800
800 W 15-17
1 whole head, cover, divide into florets, stir
5-6
tbsps
500
800 W 10-12
during cooking
4-5
tbsps
Broccoli
500
800 W
9-11
divide into florets, cover, stir occasionally during cooking
4-5
tbsps
Mushrooms
500
800 W
8-10
whole heads, cover, stir occasionally during cooking
-
Chinese leaves
300
800 W
9-11
cut into strips, cover, stir occasionally during cooking
4-5
tbsps
Peas
500
800 W
9-11
cover, stir occasionally during cooking
4-5
tbsps
Fennel
500
800 W
9-11
cut into quarters, cover, stir occasionally during cooking
4-5
tbsps
Onions
250
800 W
5-7
whole, cook in microwave cling film
-
Kohlrabi
500
800 W 10-12
dice, cover, stir occasionally during cooking
50ml
Carrots
500
800 W 10-12
cut into rings, cover, stir occasionally during cooking
4-5
tbsps
300
800 W
7-9
Green peppers
500
800 W
7-9
cut into strips, stir once or twice during cooking
4-5
tbsps
Boiled potatoes (skins on) 500
800 W
9-11
cover, stir occasionally during cooking
4-5
tbsps
Leeks
500
800 W
9-11
cut into rings, cover, stir occasionally during cooking
4-5
tbsps
Red cabbage
500
800 W 15-17
cut into strips, stir once or twice
50ml
during cooking
Brussels sprouts
500
800 W
9-11
whole sprouts, cover, stir occasionally during cooking
50ml
Boiled Potatoes (salted) 500
800 W
9-11
cut into large pieces of a similar size, add a little salt,
150ml
cover, stir occasionally during cooking
Celery
500
800 W
9-11
dice finely, cover, stir occasionally during cooking
50ml
White cabbage
500
800 W 15-17
cut into strips, cover, stir occasionally during cooking
50ml
Courgettes
500
800 W
9-11
slice, cover, stir occasionally during cooking
4-5
tbsps
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 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 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 weight of approx. 55 g
(grade M).
1.HQ-21+22D-EU English 21/05/2004 09:24 Page 21
