Vegetables - Panasonic Inventer NN-GD459W Manuel D'utilisation

Added water
Very water-rich vegetables such as tomatoes,
courgettes, aubergines, frozen vegetables for
ratatouille, mushrooms, spinach, endives,
lettuce, onions, most fruits, etc., to which little
or no water should be added, since
microwave cooking uses the water contained in
the foods naturally.
Fairly water-rich vegetables, to which 100 ml -
9 to 10 tbsp of water should be added, to cre-
ate the steam which cooks the vegetables and
prevents dehydration:
cauliflower, leeks, broccoli, brussels sprouts,
fennel, carrots, celeriac, asparagus, dwarf
beans, potatoes, cabbages, turnips,
artichokes, etc.
Vegetables containing relatively little water, to
which 13 to 15 tablespoons of water should be
added to encourage hydration: peas, broad
beans, runner beans, French beans.
Fresh/frozen vegetables manual cooking charts - use max power (1000 W)
For 500g (time in minutes)

Vegetables

Fresh
Artichokes:
- whole
- hearts
Asparagus*
Aubergines
Beetroot*
Chinese Leaves
Broccoli
Mushrooms
Carrot:
- round slices
- strips
Fennel:
- whole cut in half
- thin cut
*We do not recommend cooking with the Auto menu for these vegetables.
Vegetables
Frozen
11 - 12 –
10 - 12 13 - 16
10 - 12 14 - 15
9 - 11 –
18 - 20 –
8 - 10 14 - 15
8 - 10 13 - 15
9 - 10 13 - 15
10 - 12 13 - 15
12 - 14 –
12 - 14 –
17 - 20 –
In all cases: vegetables must be cooked on
1000 W power (except for whole cauliflowers)
and must not be salted before cooking, but
after. This is because the salt absorbs the nat-
ural moisture of the vegetable and
encourages dehydration.
Where possible, cut the vegetables into even
sized pieces. It is important to place the
vegetables in an adequate sized container.
Cover the container with a lid or pierced cling
film. Large containers are preferable to narrow
and high ones. When using the auto program,
turn at beep.
REMEMBER to use Vegetables
Autoprogram for most fresh vegetables
(apart from those marked with a star in
below chart). See page EN-13 of your
Operating Instructions for details.
Vegetables Fresh
Cabbage*
Brussels sprouts
Cauliflower
Boule celery
Celery*
Courgettes
Endives
Spinach:
- Chopped
- leaves
Peas*
Mange-tout peas
Broad beans
Thin sliced leeks
Frozen
12 - 14 –
10 - 12 13 - 15
10 - 12 13 - 15
9 - 11 –
15 - 17 –
8 - 10 13 - 15
12 - 14 18 - 20
– 12
9 - 10 13
20 16 - 18
10 - 12 –
16 - 19 18 - 20
12 - 14 15 - 16
En-29