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USING THE MICROWAVE SETTING
Preparation guidelines for fresh vegetables
Use a suitable glass Pyrex dish with lid . Add 30 - 45 ml (2 - 3 tablespoons) of cold water
for every 250 g, unless a different amount of water is recommended (see the table) . Keep it
covered during the minimum time (see the table) . Continue cooking for the desired result . Stir
once during cooking and one more time after cooking . After cooking, add salt, herbs or butter .
Keep covered during the standing time of 3 minutes .
Tip:
cut fresh vegetables into pieces of equal size . The smaller the pieces, the shorter
the cooking time .
Note:
All fresh vegetables should be cooked on full power (800 W) .
Dish
Portion
Broccoli
Brussels
sprouts
Carrots
Cauliflower
Courgette
Aubergine
Leek
Mushrooms
Onions
Capsicum
Potatoes
Swede
EN 18
Time
Standing time
(g)
(min .)
(min .)
250
4 - 5
500
5 - 6
250
5 - 6
250
5 - 6
250
5 - 6
500
7 - 8
250
3 - 4
250
3 - 4
250
3 - 4
125
1 - 2
250
2 - 3
250
4 - 5
250
4 - 5
250
4 - 5
500
7 - 8
250
5 - 6
Instructions
3
Make sure the florets are of equal
size . Point the stalks to the middle .
3
Add 60 - 75 ml (5 - 6 tablespoons)
of water .
3
Cut the carrots into slices of equal
size .
3
Make sure the florets are of equal
size . Cut large florets in half . Point
the stalks to the middle .
3
Cut the courgette into slices . Add
30 ml (2 tablespoons) of water or a
knob of butter . Cook it until it is al
dente .
3
Cut the aubergine into thin slices
and sprinkle them with 1 tablespoon
of lemon juice .
3
Cut the leek into thick rings .
3
Cook small mushrooms whole, and
cut larger mushrooms into slices . Do
not add water . Sprinkle with lemon
juice . Season with pepper and salt .
Drain before serving .
3
Cut the onions into rings or half
rings . Add only 15 ml (1 tablespoon)
of cold water .
3
Cut the capsicum into small strips .
3
Weigh the peeled potatoes and cut
them in half (or in four pieces) for
pieces of equal size .
3
Cut the swede into cubes .
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