Sharp R-480F Operation Manual With Cookbook page 57

MICROWAVE TIME
VEGETABLE AMOUNT
AT HIGH (100%)
Asparagus 500 g 3-4 minutes
Beans 500 g 3 1 / -4 1 / minutes
2 2
Broccoli 500 g 3 1 / -4 1 / minutes
2 2
Brussels 3-4 minutes
500 g
sprouts
Cabbage 500 g 3-4 minutes
500 g 3 1 / -5 minutes
Carrots
2
1 1
Cauliflower 500 g 3 / -4 / minutes
2 2
500 g (2) 1
Chokos 5-5 / minutes
2
1 1
Corn (on cob) 500 g (2) 4 / -6 / minutes
2 2
1 kg (4) 14-15 minutes
1
Eggplant 500 g 3-3 / minutes
2
Mushrooms 500 g 3-3 1 / minutes
2
FRESH VEGETABLE CHART
COOKING PROCEDURE
Wash and place in a freezer bag. Allow to stand
3 minutes before serving.
Cut into 4 cm pieces. Place in a dish with 1
tablespoon water. Cook covered. Allow to stand
3 minutes before serving.
Cut into uniform florets. Arrange with flower
towards centre. Cook covered. Allow to stand 3
minutes before serving.
Arrange in a 23 cm flan dish. Arrange with stalk
towards outside. Cook covered. Allow to stand 3
minutes before serving.
Shred and cook in a dish with 2 tablespoons
water. Cook covered. Allow to stand 3 minutes
before serving.
Arrange in a dish with 1 tablespoon water. Cook
covered. Allow to stand 3 minutes before
serving.
Cut into uniform florets. Arrange with flower
towards centre, with 1 tablespoon water. Cook
covered. Allow to stand 3 minutes before
serving.
Cut into quarters. Place in a 20 cm pie plate
with 1 tablespoon of water. Cook covered.
Allow to stand 3 minutes before serving.
Rinse corn under cold water. Place corn in husk
directly onto turntable. Turn over during cooking.
Allow to stand 3 minutes before serving.
Rinse corn under cold water. Place corn in husk
directly onto turntable. Turn over during cooking.
Allow to stand 5 minutes before serving.
Cut into 2 cm cubes. Place in a dish with 2
tablespoons water. Cook covered. Allow to
stand 3 minutes before serving.
Sliced or whole. Place in a dish with 2
teaspoons butter. Allow to stand 3 minutes
before serving.
MICROWAVE TIME
VEGETABLE AMOUNT
AT HIGH (100%)
Peas - Green 500 g 3-4 minutes
- Snow 500 g 2-2 1 /
Potatoes (jacket) 1
2 medium 3 / -4
2
4 small
(baked) 2 medium 4 1 / -5 minutes
2
4 small
Pumpkin 1
500 g 4-4 /
Spinach 500 g 3-4 minutes
Squash 500 g 3-4 minutes
Sweet Potato 500 g 5-6 minutes
1 kg 11-12 minutes
Tomatoes 500 g 2-3 minutes
Zucchini
500 g 3-4 minutes
Vegetables
500 g 2-3 minutes
(canned)
32
COOKING PROCEDURE
Cook in a dish with 1 teaspoon sugar and 1
tablespoon water. Cook covered. Allow to
stand 3 minutes before serving.
minutes Remove string from pod. Cook in a dish with 1
2
tablespoon water. Cook covered. Allow to
stand 3 minutes before serving.
1
/ minutes Pierce skin with a fork. Place on turntable.
2
Turn over halfway through cooking. Allow to
stand wrapped in foil 3 minutes.
Peel and quarter potatoes. Cook in a dish
with 1 / cup water. Cook covered. Allow to
3
stand 3 minutes before serving.
Peel and cut into serving-size pieces. Place
minutes
2
in a dish and cook covered. Allow to stand 3
minutes before serving.
Wash and shred. Cook, covered, in a dish
with 2 tablespoons water. Allow to stand 3
minutes before serving.
Wash and place in a dish with 1 tablespoon of
water. Pierce whole squash with a fork. Cook
covered. Allow to stand 3 minutes before
serving.
Peel and quarter potatoes. Cut in half and
then into 1 cm thick slices. Allow to stand 3-5
minutes before serving.
Cut into quarters. Place in a dish. Season
and cook covered. Allow to stand 3 minutes
before serving.
Cut into uniform-size pieces. Place in a dish
with 1 tablespoon water and 1 tablespoon
butter. Cook covered. Allow to stand 3
minutes before serving.
Drain, reserving 2 tablespoons liquid. Place
vegetables and reserved liquid in a dish and
cook covered. Allow to stand 3 minutes before
serving.