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Recipes
Vegetable Quantity Power Time Hints Added Water
-g- -Setting- -Min- -tbsps/ml-
TABLE: COOKING FRESH VEGETABLES
Leaf Spinach 300 800 W 5-7 wash dry well, cover, stir once or twice during cooking -
Cauliflower 800 800 W 15-17 1 whole head, cover, divide into florets, stir 5-6 tbsps
500 800 W 10-12 during cooking 4-5 tbsps
Broccoli 500 800 W 9-11 divide into florets, cover, stir occasionally during cooking 4-5 tbsps
Mushrooms 500 800 W 8-10 whole heads, cover, stir occasionally during cooking -
Chinese leaves 300 800 W 9-11 cut into strips, cover, stir occasionally during cooking 4-5 tbsps
Peas 500 800 W 9-11 cover, stir occasionally during cooking 4-5 tbsps
Fennel 500 800 W 9-11 cut into quarters, cover, stir occasionally during cooking 4-5 tbsps
Onions 250 800 W 5-7 whole, cook in microwave cling film -
Kohlrabi 500 800 W 10-12 dice, cover, stir occasionally during cooking 50 ml
Carrots 500 800 W 10-12 cut into rings, cover, stir occasionally during cooking 4-5 tbsps
300 800 W 7-9
Green peppers 500 800 W 7-9 cut into strips, stir once or twice during cooking 4-5 tbsps
Boiled potatoes (skins on) 500 800 W 9-11 cover, stir occasionally during cooking 4-5 tbsps
Leeks 500 800 W 9-11 cut into rings, cover, stir occasionally during cooking 4-5 tbsps
Red cabbage 500 800 W 15-17 cut into strips, stir once or twice 50 ml
during cooking
Brussels sprouts 500 800 W 9-11 whole sprouts, cover, stir occasionally during cooking 50 ml
Boiled Potatoes (salted) 500 800 W 9-11 cut into large pieces of a similar size, add a little salt, 150 ml
cover, stir occasionally during cooking
Celery 500 800 W 9-11 dice finely, cover, stir occasionally during cooking 50 ml
White cabbage 500 800 W 15-17 cut into strips, cover, stir occasionally during cooking 50 ml
Courgettes 500 800 W 9-11 slice, cover, stir occasionally during cooking 4-5 tbsps
ADAPTING RECIPES FOR THE
MICROWAVE OVEN
If you would like to adapt your favourite recipes for
the microwave, you should take note of the following:
Shorten cooking times by a third to a half. Follow the
example of the recipes in this book.
Foods which have a high moisture content such as
meat, fish, poultry, vegetables, fruit, stews and soups
can be prepared in your microwave without any
difficulty. Foods which have little moisture, such as
platters of food, should have the surface moistened
prior to heating or cooking.
The amount of liquid to be added to raw foods, which
are to be braised, should be reduced to about two
thirds of the quantity in the original recipe. If
necessary, add more liquid during cooking.
The amount of fat to be added can be reduced
considerably. A small amount of butter, margarine or
oil is sufficient to flavour food. For this reason your
microwave is excellent for preparing low-fat foods as
part of a diet.
HOW TO USE RECIPES
• All the recipes in this book are calculated on the
basis of 4 servings - unless otherwise stated.
• Recommendations relating to suitable utensils and
the total cooking times are given at the beginning
of every recipe.
•As a rule the quantities shown are assumed to be
wholly consumable, unless specifically indicated
otherwise.
• When eggs are given in the recipes they are
assumed to have weight of approx. 55 g (grade M).
2. AG-21+22D-UK ENGLISH 20/05/2004 12:31 Page 20