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English
Cooking guide
C
ooking g
uide
Cooking Guide for fresh vegetables
Use a suitable glass pyrex bowl with lid. Add 30-45 ml cold water (2-3 tbsp) for every 250 g
unless another water quantity is recommended – see table. Cook covered for the minimum
time – see table. Continue cooking to get the result you prefer. Stir once during and once after
cooking. Add salt, herbs or butter after cooking. Cover during a standing time of 3 minutes.
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
500 g
900 W
4½-5
7-8
Instructions
Prepare even sized florets. Arrange the stems to the centre.
Stand for 3 minutes.
Brussels Sprouts
250 g
900 W
6-6½
Instructions
Add 60-75 ml (4-5 tbsp) water. Stand for 3 minutes.
Carrots
250 g
900 W
4½-5
Instructions
Cut carrots into even sized slices. Stand for 3 minutes.
Cauliflower
250 g
500 g
900 W
5-5½
7½-8½
Instructions
Prepare even sized florets. Cut big florets into halves. Arrange stems
to the centre. Stand for 3 minutes.
Courgettes
250 g
900 W
4-4½
Instructions
Cut courgettes into slices. Add 30 ml (2 tbsp) water or a knob of
butter. Cook until just tender. Stand for 3 minutes.
Egg Plants
250 g
900 W
3½-4
Instructions
Cut egg plants into small slices and sprinkle with 1 tbsp lemon juice.
Stand for 3 minutes.
Leeks
250 g
900 W
4-4½
Instructions
Cut leeks into thick slices. Stand for 3 minutes.
(continued)
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