20Cooking chartsRecipesVegetable Quantity Power Time Hints Added Water-g- -Setting- -Min- -tbsps/ml-TABLE: COOKING FRESH VEGETABLESLeaf 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 tbsps500 800 W 10-12 during cooking 4-5 tbspsBroccoli 500 800 W 9-11 divide into florets, cover, stir occasionally during cooking 4-5 tbspsMushrooms 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 tbspsPeas 500 800 W 9-11 cover, stir occasionally during cooking 4-5 tbspsFennel 500 800 W 9-11 cut into quarters, cover, stir occasionally during cooking 4-5 tbspsOnions 250 800 W 5-7 whole, cook in microwave cling film -Kohlrabi 500 800 W 10-12 dice, cover, stir occasionally during cooking 50 mlCarrots 500 800 W 10-12 cut into rings, cover, stir occasionally during cooking 4-5 tbsps300 800 W 7-9Green peppers 500 800 W 7-9 cut into strips, stir once or twice during cooking 4-5 tbspsBoiled potatoes (skins on) 500 800 W 9-11 cover, stir occasionally during cooking 4-5 tbspsLeeks 500 800 W 9-11 cut into rings, cover, stir occasionally during cooking 4-5 tbspsRed cabbage 500 800 W 15-17 cut into strips, stir once or twice 50 mlduring cookingBrussels sprouts 500 800 W 9-11 whole sprouts, cover, stir occasionally during cooking 50 mlBoiled Potatoes (salted) 500 800 W 9-11 cut into large pieces of a similar size, add a little salt, 150 mlcover, stir occasionally during cookingCelery 500 800 W 9-11 dice finely, cover, stir occasionally during cooking 50 mlWhite cabbage 500 800 W 15-17 cut into strips, cover, stir occasionally during cooking 50 mlCourgettes 500 800 W 9-11 slice, cover, stir occasionally during cooking 4-5 tbspsADAPTING RECIPES FOR THEMICROWAVE OVENIf you would like to adapt your favourite recipes forthe microwave, you should take note of the following:Shorten cooking times by a third to a half. Follow theexample of the recipes in this book.Foods which have a high moisture content such asmeat, fish, poultry, vegetables, fruit, stews and soupscan be prepared in your microwave without anydifficulty. Foods which have little moisture, such asplatters of food, should have the surface moistenedprior to heating or cooking.The amount of liquid to be added to raw foods, whichare to be braised, should be reduced to about twothirds of the quantity in the original recipe. Ifnecessary, add more liquid during cooking.The amount of fat to be added can be reducedconsiderably. A small amount of butter, margarine oroil is sufficient to flavour food. For this reason yourmicrowave is excellent for preparing low-fat foods aspart of a diet.HOW TO USE RECIPES• All the recipes in this book are calculated on thebasis of 4 servings - unless otherwise stated.• Recommendations relating to suitable utensils andthe total cooking times are given at the beginningof every recipe.• As a rule the quantities shown are assumed to bewholly consumable, unless specifically indicatedotherwise.• When eggs are given in the recipes they areassumed to have weight of approx. 55 g (grade M).