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cooking guides
● These cooking times are only guidelines.
● Read 'food safety', page 2, and 'hints', page 3.
vegetables
● Clean vegetables before cooking. Remove stems and peel if you like.
vegetable quantity preparation minutes
Asparagus 454g (1lb) Trim 15
Beans, green 454g (1lb) Trim 15-20
Beans, runner 454g (1lb) Trim and thinly slice 15-20
Broccoli 454g (1lb) Cut into florets 20
Brussels sprouts 454g (1lb) Trim and cut bases 25
Cabbage 1 small Shred 25
Carrots 454g (1lb) Thinly slice 20
Cauliflower 1 medium Cut into florets 20-25
Courgettes 454g (1lb) Thinly slice 15
Celery 1 head Thinly slice 15
Leeks 3-4 Thinly slice 15
Mange tout 227g (8oz) Trim 15
Mushrooms, button 454g (1lb) Wipe 10
Parsnips 454g (1lb) Dice or thinly slice 15
Peas 454g (1lb) Shell 15
Potatoes, new 454g (1lb) Wipe 30-40
eggs preparation minutes
Boiling* or poaching Use a cup or 10-15 for soft,
ramekin dish 15-20 for hard
for poaching
* When boiling eggs, place them in the built in egg holders in the bottom
of the basket.