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Cooking Guide
16
GB
Cooking Guide for fresh vegetables
Use a suitable glass pyrex bowl with lid. 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.
Cooking Guide for frozen vegetables and frozen rice
Use a suitable glass pyrex bowl with lid. Cook covered for the minimum time - see table.
Continue cooking to get the result you prefer.
Stir twice during cooking and once after cooking! Add salt, herbs or butter after cooking.
Cover during standing time.
Fresh Portion Method Power Time Standing
Vegetables (min.) Time(min.)
Broccoli 500 g Cut into even sized florets. High 4-4
1
/
2
3
Add 60-75 ml cold water (4-5 tbsp.).
Brussel sprouts 500 g Add 120-150 ml (8-10 tbsp.) water. High 5-5
1
/
2
3
Carrots 500 g Cut into even sized slices. High 4
1
/
2
-5 3
Add 60-75 ml cold water (4-5 tbsp.).
Cauliflower 500 g Cut into even sized florets. High 5-5
1
/
2
3
Add 60-75 ml cold water (4-5 tbsp.).
Green Beans 500 g Cut into slices. High 5-5
1
/
2
3
Add 60-75 ml cold water (4-5 tbsp.).
Potatoes 500 g Cut the peeled potatoes into halves. High 5-5
1
/
2
3
Add 60-75 ml cold water (4-5 tbsp.).
Frozen Portion Method Power Time Standing
Vegetables/Rice (min.) Time(min.)
Cauliflower 500 g Add 60-75 ml (4-5 tbsp.) cold water. Medium 9
1
/
2
-10
1
/
2
3
Peas 500 g Add 15-30 ml (1-2 tbsp.) cold water. Medium 9 - 10 3
Mixed Vegetables 500 g Add 15-30 ml (1-2 tbsp.) cold water. Medium 10-11 3
(carrots, peas, corn)
Mixed Vegetables 500 g Add 15-30 ml (1-2 tbsp.) cold water. Medium 10
1
/
2
-11
1
/
2
3
(e.g. Ratatouille)
White Rice 500 g Stir once or twice during reheating. Medium 7-8 2-3
Rice + Vegetables 300 g Stir once or twice during reheating. Medium 6-7 2-3
CM1019-EU 2/11/00 4:57 AM Page 16