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Cooking Guide
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.
All fresh vegetables should be cooked using full microwave power (P100).
Food
Portion
250g
Broccoli
500g
Brussels
250g
Sprouts
Carrots
250g
250g
Cauliflower
500g
Courgettes
250g
Egg Plants
250g
Leeks
250g
125g
Mushrooms
250g
Onions
250g
Pepper
250g
250g
Potatoes
500g
Turnip
250g
Cabbage
GB
Time
Standing
(min. )
Time (min. )
3½-4
Prepare even sized florets. Arrange
3
the stems to the centre.
6-7
5-5½
3
Add 60-75 ml (5-6 tbsp.) water.
Cut carrots into even sized slices.
3½-4
3
Prepare even sized florets. Cut big
4-4½
florets into halves. Arrange stems to
3
6½-7½
the centre.
Cut courgettes into slices. Add 30 ml
(2 tbsp.) water or a knob of butter.
3-3½
3
Cook until just tender.
Cut egg plants into small slices and
sprinkle with 1 tablespoon lemon
2½-3
3
juice.
3-3½
3
Cut leeks into thick slices.
Prepare small whole or sliced
mushrooms. Do not add any water.
1-1½
3
Sprinkle with lemon juice. Spice with
2-2½
salt and pepper. Drain before
serving.
Cut onions into slices or halves. Add
4-4½
3
only 15 ml (1 tbsp.) water.
3½-4
3
Cut pepper into small slices.
Weigh the peeled potatoes and cut
3-4
3
them into similar sized halves or
6-7
quarters.
Cut turnip cabbage into small cubes.
4½-5
3
GB-24
Instructions
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