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QUICK AND EASY MENU GUIDE
VEGETABLES MENU GUIDE
Menu
Jacket Potato*
1-10 pieces
Potato (whole)
(
approx. 150 g
Asian Greens*
Fresh Vegetables Soft*
Brussels Sprouts
Zucchini
Spinach
Cabbage
Squash
Fresh Vegetables Hard*
Carrots
Potato
Beans
Broccoli
Cauliflower
Pumpkin
Frozen Vegetables Soft*
Broccoli
Corn
Green Peas
Mixed Vegetables
Frozen Vegetables Hard*
Carrots
Beans
Brussels Sprouts
Cauliflower
VEGETABLES
Initial
Temperature
Weight
(approx.)
Range
+ 20°C
1 piece,
Room temperature
)
0.1-0.6 kg
+ 3°C
Refrigerated
0.1-1.0 kg
+ 3°C
Refrigerated
+ 3°C
0.1-1.0 kg
Refrigerated
–18°C
0.1-1.0 kg
Frozen
–18°C
0.1-1.0 kg
Frozen
When you cook the following menus with QUICK AND EASY, press the VEGETABLES pad and then
touch desired menu on the screen.
NOTE: The menus with "*" are cooked by the sensor. It is not necessary to enter quantity for them.
• Use washed new potatoes.
• Pierce twice with fork on each side.
• Place on outside of turntable.
• When oven stops, turn potatoes over and continue cooking.
• After cooking, stand covered with aluminium foil.
• Wash and cut greens into 5 cm lengths.
• Arrange the greens in a shallow dish.
• Cover with plastic wrap.
• After cooking, stand and stir with 2 tbsp of oyster sauce.
• Wash the vegetables.
• Pierce skin of squash with fork.
• Arrange the vegetables in a shallow dish.
• Cover with a glass lid or plastic wrap.
• After cooking, stir then stand covered.
• Wash the vegetables.
• Arrange the vegetables in a shallow dish.
• Cover with a glass lid or plastic wrap.
• After cooking, stir then stand covered.
• Before cooking, separate vegetables eg. broccoli as much as possible.
• Arrange the vegetables in a shallow dish.
• Cover with a glass lid or plastic wrap.
• After cooking, stir then stand covered.
• Before cooking, separate vegetables eg. cauliflower as much as possible.
• Arrange the vegetables in a shallow dish.
• Cover with a glass lid or plastic wrap.
• After cooking, stir then stand covered.
4
Procedure
Standing
Time
(minutes)
3-10
1-2
1-5
1-5
1-5
1-5
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