Panasonic NN ST342M: Vegetable Varieties

Vegetable Varieties

Directions for Cooking Vegetables

FRESH VEGETABLES BY MICROWAVE

FROZEN VEGETABLES BY MICROWAVE

Place vegetables in a casserole dish. Add 2 to 3 table-

Remove vegetables from package and place in an appro-

spoons of water per 500 g of vegetables. Add salt to

g

priate sized container. Vegetables frozen in a pouch

water or add after cooking. Do not place salt directly on

should be placed on a dish and the top pierced. Cook on

vegetables. Cover dish with glass lid or plastic wrap.

HIGH according to directions given in chart. Vegetables

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Cook on HIGH according to time recommended in charts.

should be cooked covered with a lid or plastic wrap.

Halfway through cooking, stir, turn vegetables over or

Halfway through cooking, stir, turn vegetables over or

rearrange.

rearrange. Stir after cooking. Allow to stand for 2 to 3

Vegetables that are to be cooked whole and unpeeled,

minutes before serving.

need to be pierced to allow steam to escape. Place veg-

etables on a paper towel lined dinner plate. Allow to

DRIED BEANS OR PEAS BY MICROWAVE

stand, covered, according to the time indicated in the

charts.

Place hot tap water in 4-litre dish. Bring hot water to the

boil on HIGH for 10 to 12 minutes. Add beans and 2

tablespoons oil to water. Cook according to directions in

chart. Stir. Allow to stand, covered, for 15 to 20 minutes.

Note: Beans such as red kidney beans and lima beans

should be soaked overnight before cooking. 250 g of

g

dried beans equals about 3 cups cooked beans. Use in

place of canned beans.

Frozen Vegetables Chart for Microwave Cooking

APPROX. COOKING TIME

VEGETABLE QUANTITY COOKING PROCEDURE

(in minutes) on HIGH

Beans 250 g Cook in covered 2-litre dish. 4 - 6

g

Broad Beans 250 g Cook in covered 2-litre dish. 5 - 7

g

Broccoli (spears) 350 g Cook in covered 2-litre dish. 5 - 7

g

Brussels Sprouts 250 g Cook in covered 2-litre dish. 5 - 7

g

Carrots (baby) 250 g Cook in covered 2-litre dish. 6 - 8

g

Cauliflower 500 g Cook in covered 2-litre dish. 5 - 7

g

Corn (

1

⁄2 cob)

1

⁄2 ear (75 g) Cook in covered 2-litre dish. 3 - 4

g

Corn (cobs) 250 g Cook in covered 2-litre dish. 5 - 7

g

Mixed Vegetables 250 g Cook in covered 2-litre dish. 5 - 7

g

Peas 250 g Cook in covered 2-litre dish. 4 - 6

g

Spinach 250 g Cook in covered 2-litre dish. 4 - 6

g

Dried Beans and Peas Chart for Microwave Cooking

APPROX. TIME TO TO COOK BEANS

AMOUNT OF BOIL HOT WATER on MEDIUM

ITEM CONTAINER

HOT WATER on HIGH (in minutes) (in minutes)

COVERED COVERED

Lentils (250 g) 4-litre dish 2 litres 10 - 12 15 - 20

g

Soup Mix (250 g) 4-litre dish 2 litres 10 - 12 15 - 20

g

Split Peas or

4-litre dish 2 litres 10 - 12 20 - 25

Lentils (250 g)

g

Beans (250 g)

g

4-litre dish 2 litres 10 - 12 25 - 30

Soaked overnight

- Eng-34 -

Vegetable Varieties

Fresh Vegetables Chart for Time Cooking

Vegetables should be covered and cooked on HIGH power for best results. Weights given are trimmed weights.

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APPROX.

COOKING

VEGETABLE QUANTITY COOKING PROCEDURE TIME

(in minutes)

on HIGH

1

Asparagus 250 g Covered dish with

g

/4 cup water. 3 - 5

1

Beans (finely sliced) 250 g Covered dish with

g

/4 cup water. 4 - 5

Beets 4 whole Covered with 1 cup water in 4-litre dish. 14 - 18

(1 kg) Stand after cooking - 5 mins.

kg

1

Broccoli 500 g Flowerets only, in covered dish with

g

/4 cup water. 5 - 7

1

Brussels Sprouts 500 g Covered dish with

g

/4 cup water. 4 - 6

1

Cabbage 500 g Shredded, with

g

/4 cup water in covered dish. 6 - 8

1

Carrots sliced finely With

/4 cup water in covered dish. 3 - 5

200 g

g

1

Cauliflower 500 g Flowerets with

g

/4 cup water in covered dish. 5 - 7

1

Celery 6 stalks (400 g) With

g

/4 cup water in covered dish. 4 - 6

cut in 1 cm

angled pieces

Corn 2 ears (500 g) Brush with melted butter and cook in covered dish. 4 - 6

g

4 ears (1 kg) 8 - 10

kg

1

Eggplant 1 (500 g) Dice with

g

/4 cup water in covered dish. 4 - 6

Mushrooms 250 g (sliced) Cook with 2 tablespoons butter in covered dish. 3 - 4

g

1

Onions 3 (200 g) Cut in quarters with

g

/4 cup water in covered dish. 5 - 7

1

Peas 250 g Shell peas and place with

g

/4 cup water in covered dish. 3 - 5

1

Potatoes-Mashed 5 (500 g) Peeled and quartered with

g

/4 cup water. 6 - 8

-Jacket Prick skins. Place on paper towel, cook uncovered. 7 - 9

1

Pumpkin 500 g Peeled and cut into uniform pieces with

g

/4 cup water in 8 - 10

covered dish.

Spinach 250 g Remove stem, cut leaves into small pieces. 3 - 5

g

1

Cook with

/4 cup water in covered dish.

Sweet Potato 500 g In serving size pieces with 2 tablespoons butter in covered 6 - 8

g

dish.

1

Turnips 500 g Peeled and sliced finely with

g

/4 cup water in covered dish. 6 - 8

Tomatoes 2 (300 g) Sliced and cooked covered with 1 tablespoon butter in dish. 2 - 4

g

Zucchini 500 g Cut in 2 cm pieces in covered dish. 5 - 7

g

- Eng-35 -

Vegetable Varieties

CAULIFLOWER WITH SAUCE

POTATO CASSEROLE

Serves: 4

Serves: 4

Ingredients:

Ingredients:

500g cauliflower

g

750 g potato, peeled and potatoes

g

30 ml (2 tablespoons) water

Salt on taste

30 ml (2 tablespoons) butte

250 ml (1 cup) sour cream

1

30 ml (2 tablespoons) flour

60 ml (

/4 cup) milk

250 ml (1 cup) milk

3 spring onion sliced

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1

125 ml (

/2 cup) cheese grated

2 bacon rashers, chopped

1

125 ml (

/2 cup) grated cheese

Method:

Ware: short pot, liter pot, plastic wrap.

Method:

1. Place cauliflower and water in short pot. Cook coved in

Ware: casserole dish

auto cook program "VEGETABLES" or on HIGH power

1. Layer potatoes in the dish. Pour over combined sour

for 6-8 minutes.

cream and milk. Cook on HIGH power for 15-18 min-

2. Place butte in liter pot. Cook on HIGH power for 1-2

utes.

minutes, stir flour and cook on HIGH for 1 minutes. Add

2. Top with spring onion, bacon and cheese. Cook on

milk little by little; stir well and cook on HIGH for 2-3

HIGH for 5 minutes.

minutes. Stirring halfway through cooking.

3. Pour off the water from cauliflower, add milk sauce,

VEGETABLE CURRY

and sprinkling over the top cheese. Cook on MED-

Serves: 4

HIGH power for 1-2minutes or until cheese melted.

Ingredients:

HONEY GLAZED CARROTS

1 onion sliced

30 ml (2 tablespoons) green curry paste

Serves: 4

750 ml (3 cups) sliced vegetables

Ingredients:

440 g (1 can) chick peas, drained

g

500 g carrots thinly sliced

g

250 ml (1 cup) coconut milk

30 ml (2 tablespoons) brown sugar

15 ml (1 tablespoon) lemon juice

30 ml (2 tablespoons) butte

15 ml (1 tablespoon) soy sauce

30 ml (2 tablespoons) honey

1

125 ml (

/2 cup) chopped nuts

Method:

Method:

Ware: 2-liter pot

1. Combine all ingredients in the pot, Cover and cook on

1. Place onion and curry paste in a 3-litre casserole dish.

HIGH power for 6-8 minutes, stirring halfway through

Cook on HIGH for 2 minutes.

cooking.

2. Add remaining ingredients except nuts and stir Cook

on HIGH for 4-5 minutes. Sprinkle with chopped nuts

VINAIGRETTE

and serve.

Serves: 5-6

STUFFED TOMATOES

Ingredients:

Serves: 2

350 g (3-4 pcs.) potatoes

g

250 g (3-4 pcs.) carrots

g

350 g (2-3 pcs.) beetroot

Ingredients:

g

180 g (3-4 pcs.) pickled cucumbers

g

2 tomatoes (large)

150 g (1 cup) green pea, without water

g

1

60 ml (

/4 cup) fresh breadcrumbs

75 ml (5 tablespoons) vegetable oil

1

125 ml (

/2 cup) grated cheese

30 ml (2 tablespoons) 3% vinegar

4 shallots, finely sliced

Salt, pepper, sugar on taste.

15 ml (1 tablespoon) finely chopped parsley

salt and pepper

Method:

1

60 ml (

/4 cup) extra grated cheese

Ware: 2-liter pot, plastic wrap, foil.

1. The first place the beetroots, then potatoes and carrots

in the pot. Add 2-3 tablespoons of water, cover with

in the pot. Add 2-3 tablespoon of water, cover with

Method:

plastic wrap, cook on HIGH power for 10 minutes. The

1. Cut tops off tomatoes. Scoop out pulp of tomato with a

first take out carrots, go on cooking 5 minutes, take out

teaspoon. Mix pulp with remaining ingredients, except

the potatoes and go on cooking beetroot for 3-5 min-

extra cheese.

utes until soft. Wrap all in foil and leave until cooling.

2. Spoon mixture back into tomato shells. Sprinkle toma-

2. Cut all ingredients cube. Stirring beetroot and same

toes with extra cheese.

vegetable oil. The rest vegetable oil mixing with salt,

sugar and vinegar. Stir all.

3. Place tomatoes in 2-litre casserole dish and cook on

HIGH for 2 to 3 minutes. Serve.

Tip: To cook 4 stuffed tomatoes, cook on HIGH for

6 to 8 minutes.

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