Candy CMW22DW Manual De Instrucciones página 23

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
Broccoli 250g
500g
Brussels 250g
Sprouts
Carrots 250g
Cauliflower 250g
500g
Courgettes 250g
Egg Plants 250g
Leeks 250g
Mushrooms 125g
250g
Onions 250g
Pepper 250g
Potatoes 250g
500g
Turnip 250g
Cabbage
GB
Standing
(min. ) Time (min. )
3½-4 3
6-7
5-5½ 3
3½-4 3
4-4½ 3
6½-7½
3-3½ 3
2½-3 3
3-3½ 3
1-1½ 3
2-2½
4-4½ 3
3½-4 3
3-4 3
6-7
4½-5 3
22
Instructions
Prepare even sized florets. Arrange
the stems to the centre.
Add 60-75 ml (5-6 tbsp.) water.
Cut carrots into even sized slices.
Prepare even sized florets. Cut big
florets into halves. Arrange stems to
the centre.
Cut courgettes into slices. Add 30 ml
(2 tbsp.) water or a knob of butter.
Cook until just tender.
Cut egg plants into small slices and
sprinkle with 1 tablespoon lemon
juice.
Cut leeks into thick slices.
Prepare small whole or sliced
mushrooms. Do not add any water.
Sprinkle with lemon juice. Spice with
salt and pepper. Drain before
serving.
Cut onions into slices or halves. Add
only 15 ml (1 tbsp.) water.
Cut pepper into small slices.
Weigh the peeled potatoes and cut
them into similar sized halves or
quarters.
Cut turnip cabbage into small cubes.