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46
COOKING GUIDE
VEGETABLE CHART
Use a suitable glass pyrex® bowl with lid. Add 2 - 3 tpsp. (30-45 ml) cold water for every
1
⁄2 lb (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 vegetables should be cooked using full microwave power.
Fresh Vegetable Chart
ITEM WEIGHT
COOKING
TIME
SPECIAL INSTRUCTION
Broccoli
1
⁄2 lb / 250 g
1 lb / 500 g
3 - 5 min.
6 - 8 min.
Prepare even sized florets.
Arrange the stems to the centre.
Brussels sprouts
1
⁄2 lb / 250 g 3 - 5 min. Add 4 - 5 tbsp (60 - 75 ml) water.
Carrots
1
⁄2 lb / 250 g 3 - 5 min. Cut carrots into even sized slices.
Cauliflower
1
⁄2 lb / 250 g
1 lb / 500 g
3 - 5 min.
6 - 8 min.
Prepare even sized florets. Cut big florets into halves.
Arrange stems to the center.
Courgettes
1
⁄2 lb / 250 g 3 - 4 min. Cut courgettes into slices. Add 2 tbsp (30 ml) water or
a knob of butter. Cook until just tender.
Aubergine
(eggplant)
1
⁄2 lb / 250 g 3 - 4 min. Cut aubergine into small slices and sprinkle with
1 tablespoon lemon juice.
Leeks
1
⁄2 lb / 250 g 3 - 4 min. Cut leeks into thick slices.
Mushrooms 0.3 lb / 125 g
1
⁄2 lb / 250 g
2 - 3 min.
3 - 4 min.
Prepare small whole or sliced mushrooms. Do not add
any water. Sprinkle with lemon juice. Spice with salt and
pepper. Drain before serving.
Onions
1
⁄2 lb / 250 g 2 - 3 min. Cut onions into slices or halves. Add only 1 tbsp (15 ml)
water.
Pepper
1
⁄2 lb / 250 g 2 - 4 min. Cut pepper into small slices.
Potatoes
1
⁄2 lb / 250 g
1 lb / 500 g
4 - 5 min.
6 - 8 min.
Weigh the peeled potatoes and cut them into similar
sized halves or quarters.
Turnip cabbage
1
⁄2 lb / 250 g 4 - 6 min. Cut turnip cabbage into small cubes.
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