Atag CX4411A Mode D'emploi page 228

USING THE MICROWAVE MODE (CONTINUED)
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 after
cooking. Add salt, herbs or butter after cooking. Cover during the 3 minute standing time.
Hint : Cut fresh vegetables into even sized pieces. The smaller they are cut the quicker
they are cooked.
Note :
All fresh vegetables should be cooked using full microwave power (900 W).
Food Portion (g)
Broccoli 250
500
Brussels 250
Sprouts
Carrots 250
Caulifl ower 250
500
Courgettes 250
Egg Plants 250
Leeks 250
Mushrooms 125
250
Onions 250
Pepper 250
Potatoes 250
500
Turnip Cabbage 250
EN 24
Time Standing
(Min.) Time (Min.)
4 - 5 3 Prepare even sized fl orets.
5 - 6 Arrange stems to the centre.
5 - 6 3 Add 60 - 75 ml (5 - 6 tbsp) water.
5 - 6 3 Cut carrots into even sized slices.
5 - 6 3 Prepare even sized fl orets. Cut
7 - 8 big fl orets into halves. Arrange
stems to the centre.
3 - 4 3 Cut courgettes into slices. Add
30 ml (2 tbsp) water or a knob of
butter. Cook until just tender.
3 - 4 3 Cut egg plants into small slices
and sprinkle with 1 tablespoon
lemon juice.
3 - 4 3 Cut leeks into thick slices.
1 - 2 3 Prepare small whole or sliced
2 - 3 mushrooms. Do not add any
water. Sprinkle with lemon juice.
Spice with salt and pepper.
Drain before serving.
4 - 5 3 Cut onions into slices or halves.
Add only 15 ml (1 tbsp) water.
4 - 5 3 Cut pepper into small slices.
4 - 5 3 Weigh the peeled potatoes and
7 - 8 cut them into similar sized halves
or quarters.
5 - 6 3 Cut turnip cabbage into small
cubes.
Instructions