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FOOD
R
OOT VEGETABLES
V
,
EGETABLES
BOILED
V
,
EGETABLES
FROZEN
T
OMATO GRATIN
VEGETABLES
S
TUFFED PEPPERS
V
EGETABLE GRATIN
V
EGETABLE GRATIN
F
and if the weight is lesser or greater than recommended weight, you
OR FOOD NOT LISTED IN THIS TABLE
should follow the procedure for "Cook and reheat with microwaves".
RECIPES
AMOUNT ACCESSORIES
,
BOILED
M
ICROWAVE
200
- 800
G
G
SAFE VESSEL WITH
COVER
M
ICROWAVE
& O
SAFE
VEN
PROOF VESSEL
4 S
ERVINGS
G
D
LASS
RIP
T
RAY
,
600
- 1,2K
FROZEN
G
G
M
ICROWAVE
& O
SAFE
VEN
PROOF VESSEL
4 S
ERVINGS
HINTS
C
, add 2-4tbsp
UT IN EVEN SIZES
water.
A
2-4tbsp water.
DD
L
4
(700g)
AYER
SLICED TOMATOES
and 1 thinly sliced courgette
(250g) in a buttered dish.
Season with salt and pepper
and herbs and sprinkle 250-
300ml grated cheese on top
plus some lumps of butter.
C
4
in half and re-
UT
PEPPERS
move cores and seeds.
Mix together 400g minced
beef, ½ chopped onion, 1
egg, 2 tbsp bread crumbs, 4
tbsp milk or water. Season
with salt, pepper, curry pow-
der and thyme.
Stuff peppers with the mix-
ture and place them on the
glass tray. Sprinkle bread
crumbs and lump butter on
top. Pour 2-3 tbsp tomato
juice or water on the Glass
Drip Tray.
I
, move it to a
F PACKED IN FOIL
suitable container.
P
500
-600
-
LACE
G
G COOKED VEGETA
in a buttered dish. Cover
BLES
with 200-250ml white sauce
and sprinkle grated cheese
mixed with bread crumbs
on top.
41
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