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.
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