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42
English
Cooking guide
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.
Food Serving size (g) Power (W) Time (min.)
Broccoli 250
500
1000 4-5
7-8
Instructions
Prepare even sized orets. Arrange the stems to the centre.
Stand for 3 minutes.
Brussels sprouts 250 1000 6-6½
Instructions
Add 60-75 ml (4-5 tbsp) water. Stand for 3 minutes.
Carrots 250 1000 4½-5
Instructions
Cut carrots into even sized slices. Stand for 3 minutes.
Cauliower 250
500
1000 5-5½
7½-8½
Instructions
Prepare even sized orets. Cut big orets into halves. Arrange
stems to the centre. Stand for 3 minutes.
Courgettes 250 1000 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 1000 3½-4
Instructions
Cut egg plants into small slices and sprinkle with 1 tbsp lemon
juice. Stand for 3 minutes.
(continued)
MS28J5255UB_TC_DE68-04333W-02_EN.indd 42 2019-03-26 12:20:41
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