COOKING METHODS
Microwaving

Cut all pieces to a uniform size to ensure even cooking.

Use only a small quantity of water. Usually the water left clinging to the leaves after washing is sufficient.

Pierce whole or unpeeled vegetables before cooking to prevent bursting.

Cover the dish with a plate, lid or plastic film to speed cooking and to keep the vegetables moist.

Arrange vegetables with the thickest stalks or spears, which need the most cooking, towards the outside of the dish.

Cook vegetables on high power (100%) or automatic function, if possible, to take out guesswork.

Microwaved vegetables continue cooking for an extra 2–4 minutes after the cooking period is finished. Allow for this to avoid overcooking.

Season vegetables after cooking. Salting may cause vegetables to lose moisture during cooking.

Microwave ovens cook food by using microwaves which penetrate the food and cause the moisture molecules to vibrate and heat up.

The more water in the food the more quickly it cooks. Most vegetables are more than 90% water so they cook quickly.

The power supply to microwave ovens varies so consult your microwave’s manual for specific cooking times.

Cooking times also depend on:

• the size of vegetables
  

• the quantity being cooked
  

• their density and moisture content
  

• the characteristics of your oven
  

• any power fluctuations in your area.