Candy CMG 9623 DY - Manual (Page 20)

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
Time
(min. )
Standing
Time (min. )
Instructions
Broccoli
250g
500g 3½-4
6-7
3
Prepare even sized florets. Arrange
the stems to the centre.
Brussels
Sprouts
250g 5-5½ 3 Add 60-75 ml (5-6 tbsp.) water.
Carrots 250g 3½-4 3 Cut carrots into even sized slices.
Cauliflower
250g
500g 4-4½
6½-7½
3
Prepare even sized florets. Cut big
florets into halves. Arrange stems to
the centre.
Courgettes 250g 3-3½ 3
Cut courgettes into slices. Add 30 ml
(2 tbsp.) water or a knob of butter.
Cook until just tender.
Egg Plants 250g 2½-3 3
Cut egg plants into small slices and
sprinkle with 1 tablespoon lemon
juice.
Leeks 250g 3-3½ 3
Cut leeks into thick slices.
Mushrooms
125g
250g 1-1½
2-2½
3
Prepare small whole or sliced
mushrooms. Do not add any water.
Sprinkle with lemon juice. Spice with
salt and pepper. Drain before
serving.
Onions 250g 4-4½ 3
Cut onions into slices or halves. Add
only 15 ml (1 tbsp.) water.
Pepper 250g 3½-4 3 Cut pepper into small slices.
Potatoes
250g
500g 3-4
6-7
3
Weigh the peeled potatoes and cut
them into similar sized halves or
quarters.
Turnip
Cabbage
250g 4½-5
3
Cut turnip cabbage into small cubes.
GB
19