Sunbeam DF4500 Instruction Booklet page 18

Vegetable Cooking Hints continued
Potatoes
Wash well. If potatoes are to be cooked in
their jackets, scrub skin well with vegetable
brush. Remove "eyes" or peel and cut as
desired, e.g. slices, thick strips, cubes.
After preparation place into cold water to
prevent discolouration.
Boil: Follow basic boiling directions and cook
for approx. 20 minutes or until tender. Serve
whole, mashed or cold for potato salad.
Deep Fried: heat oil on dial setting 10
(see notes on deep frying, pages 8 - 9 ).
Cook until golden and drain.
Pumpkin
Wash pumpkin, slice and remove seeds and
membranes. Remove skin if desired. N.b.
(Skins are easy to remove after cooking).
Cut slices in half if large.
Boil: Follow basic boiling directions and cook
for 15 minutes or until tender.
Spinach
Wash well in cold water. Trim leaves from
stalks. N.b. Stalks may be used in Chinese
cookery or cooked in milk until tender.
Cooking: If desired place leaves in vessel
and add salt. DO NOT add water. Cover and
simmer for 5-10 minutes. Drain and chop
spinach. Add butter, salt and pepper (if
desired).
Swedes and Turnips
Remove tops and roots. Wash well, peel
thickly. Follow recipe regarding chopping.
Boil: Follow basic boiling directions and cook
for 20-25 minutes, depending on size. Add
to soups, casseroles and stews.
16
Tomatoes
Wash well and dry. Cut as desired. To peel
tomatoes, see hints page 13.
Saute: Cover surface of vessel with butter,
margarine or oil and saute mushrooms on
Simmer to 1 for 3-5 minutes. Season and
serve.
Zucchini and Marrow
Wash vegetables, trim ends and halve.
Remove seeds from marrow and cut as
desired. Slice zucchini in half or lengthwise
or slice diagonally.
Boil: Follow basic boiling directions and boil
for 10 minutes.
Saute: Cover surface of vessel with butter,
margarine or oil and saute mushrooms on
Simmer to 1 for 3-5 minutes. Season and
serve.