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VEGETABLES MENU GUIDE
M enu
No.
Fresh Vegetables
Hard
Beet
Carrots
1
Potato
Beans
Broccoli
Cauliflow er
Pum pkin
Fresh Vegetables
Soft
Brussels Sprouts
2
Zucchini
Spinach
Cabbage
Squash
Jacket Potato
Potato (w hole)
Carrot (w hole)
Beet (w hole)
3
NOTE:
• For beets, 1-2 m inutes per 1 piece addition-
al cooking tim e are recom m ended.
• It's possible to cook a potato, a carrot and a
beet at once.
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Initial
Weight
Temperature
Range
(approx.)
0.1-1.0 kg
+ 20°C
Room
tem perature
0.1-1.0 kg
+ 20°C
Room
tem perature
1-10 pieces
+ 20°C
(
1 piece,
)
Room
approx. 150g
tem perature
E-14
Procedure
• Wash the vegetables.
• Arrange the vegetables in
a shallow dish.
• Cover w ith a glass lid or
plastic w rap.
• A f t er
co o ki n g ,
st an d
covered and stir.
• Wash the vegetables.
• Arrange the vegetables in
a shallow dish.
• Cover w ith a glass lid or
plastic w rap.
• A f t er
co o ki n g , st an d
covered and stir.
• Wash potatoes (carrots,
beets).
• Pierce tw ice w ith fork on
each side of potato (for
carrot and beet, piercing is
not necessary).
• Pl ace o n
o u t si d e o f
turntable.
• W h en o v en st o p s an d
d i sp l ay ed ,
t u r n
o v er
p o t at o es an d co n t i n u e
cooking.
• A f t er co o ki n g , st an d ,
covered w ith alum inium
foil.
Standing
Time
(minutes)
1-5
1-5
3-10
is
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