Black & Decker RC1014CD Guide D'utilisation Et D'entretien page 9

VEGETABLE AMOUNT
Brussels 4 cups
Sprouts
Cabbage 1 lb.
Carrots 12 oz.
Cauliflower 12 oz.
1 ½ lb.
Corn
Snow peas or 8 oz.
Sugar Snap
Peas
New potatoes 6 medium
(red) (about 1 lb.)
Fresh leaf 4 cups
spinach firmly
packed
Butternut 1 lb.
squash
Summer 1 lb.
Squash
(yellow squash
or zucchini)
Frozen 10 oz. to 1 lb.
Vegetables,
including
mixed
vegetables
such as
broccoli
medley,
broccoli
stir fry, and
pepper stir fry
Frozen peas 1 lb.
PREPARATION
Cut a cross in the
base of each sprout.
Cut in wedges.
Slice.
Cut into florets.
2-4 ears.
Trim and leave whole.
Cut in half.
Use whole leaves.
Peel and cut into
1-inch cubes.
Slice.
Remove from bag
and season.
Remove from bag.
TIME SUGGESTIONS
24 to 26 Garnish with
minutes chopped, toasted
hazelnuts.
24 to 26 Garnish with
minutes crumbled, cooked
bacon.
18 to 20 Season with salt,
minutes pepper, and grated
orange peel.
22 to 25 Garnish with
minutes buttered, toasted
bread crumbs.
20 to 22 Serve with butter
minutes and spices.
12 to 14 Serve with minced
minutes green onions and
drizzled with soy
sauce.
24 to 26 Toss with butter
minutes and parsley.
10 to 15 Garnish with
minutes roasted garlic and
toasted pine nuts
24 to 26 Serve with butter
minutes and spices.
16 to 18 Season with salt
minutes and garlic pepper
16 to 18
minutes
14 to 16 Stir in chopped,
minutes fresh mint.
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