Philco PMD 2011 W Owner's Manual page 30

Cooking Guide for fresh vegetables
Vegetables
Broccoli
Brussels sprouts
Carrots
Cauliflower
Courgettes
Egg plants
Leeks
Mushrooms
Onions
Pepper
Potatoes
Turnip cabbage
Note:
The above cooking times are indicative only. They can vary depending on taste and preferences. The
preparation time may vary depending on the shape and composition of the food.
EN - 28
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Weight Time
½ lb./250g 3-4 min.
1 lb./500g 5-7 min.
½ lb./250g 4-5 min.
½ lb./250g 3-4 min.
½ lb./250g 3-4 min.
1 lb./500g 5-7 min.
½ lb./250g 3-4 min.
½ lb./250g 3-4 min.
½ lb./250g 3-4 min.
0.3 lb./125g 2-3 min.
½ lb./250g 3-5 min.
½ lb./250g 3-4 min.
½ lb./250g 3-5 min.
½ lb./250g 3-5 min.
1 lb./500g 8-10 min.
½ lb./250g 5-7 min.
Comments
Prepare even sized florets.
Arrange the stems to the centre.
Add 60-75ml (5-6tbsp.) water.
Cut carrots into even sized slices.
Prepare even sized florets. Cut big florets into
halves. Arrange stems to the centre.
Cut courgettes into slices. Add 30ml (2 tbsp.)
water or a knob of butter. Cook until just tender.
Cut egg plants into small slices and sprinkle
with 1 tablespoon lemon juice.
Cut leeks into thick slices.
Prepare small whole or sliced mushrooms.
Do not add any water.
Sprinkle with lemon juice. Spice with salt and
pepper. Drain before serving.
Cut onions into slices or halves.
Add only 15ml (1 tbsp.) water.
Cut pepper into small slices.
Weigh the peeled potatoes and cut them into
similar sized halves or quarters.
Cut turnip cabbage into small cubes.
Revision 12/2022