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Ingredients
700 g (1lb 5 oz) potatoes
200 ml (7 floz) milk
200 ml (7 floz) cream
70g (3 oz) emmenthal, grated
1 garlic clove
Salt and pepper
Potato Dauphinois
Dish: 1 x Pyrex bowl (Ø 22 cm) Serves: 4
Oven Accessory: low wire rack on metal tray on glass tray.
1. Peel and cut the potatoes into thin
slices. Peel and chop the garlic.
Arrange the potato slices in dish.
Scatter over the garlic, salt and pepper.
Pour over the cream and milk.
2. Place on low wire rack on metal tray
and cook on Combination: Grill 2
and 250 W for 25-30 minutes
(depending on the type of potato)
Vegetables
Ingredients
450 g (1 lb) carrots,
peeled and cut into 2.5 cm (1”) matchsticks
60 ml (4 tbsp) lemon juice
5 ml (1 tsp) soft brown sugar
Glazed Carrots
Dish: 20 cm (8”) casserole Serves: 4
Oven Accessory: glass tray
1. Place carrots in dish with lemon juice.
Cover and cook on 1000 W for
5-6 mins. (or AUTO PROGRAM
VEGETABLES) or until tender.
2. Uncover and immediately sprinkle sugar
over carrots and toss to coat.
*We do not recommend cooking with the Auto menu for these vegetables. Tomatoes, courgettes, aubergines, frozen vegetables for ratatouille,
mushrooms, spinach, endives and onions need little or no water. Peas, broad beans, runner beans and French beans may need 8-10 tbsp
water per 500 g.
Fresh/Frozen Vegetables Manual Cooking Charts-Use Max Power ( 1000 W)
For 500 g (time in minutes). For fresh vegetables add 90 ml (6 tbsp) water and frozen vegetables 30 ml (2tbsp) water.
VEGETABLES FRESH FROZEN
Artichokes:
- whole 9-10 –
- hearts 9-11 12-15
Asparagus* 10-12 12-13
Aubergines 9-11 –
Beetroot* 18-20 –
Chinese Leaves 7-9 13-14
Broccoli 8-9 12-13
Mushrooms 9-10 12-13
Carrots:
- round slices 8-10 12-13
- strips 12-14 –
Cabbage* 12-14 –
Cauliflower 8-10 12-13
Brussels sprouts 9-10 12-13
Boule celery 8-9 –
Celery* 15-17 –
Courgettes 8-9 12-13
Endives 10-12 18-20
Spinach:
- chopped – 12
- leaves 9-10 13
VEGETABLES FRESH FROZEN
Broad beans* 16-19 18-20
Fennel:
- whole cut in half 10-12 –
- thin cut 17-20 –
Green beans* 12-13 12-13
Dwarf beans 15-16 –
Mixed spring vegetables* – 15-16
Corn on cob (2 cobs)* 7-10 12-15
Turnips 8-10 18-20
Onions 9-12 14-16
Peas* 20 15-16
Mange-tout peas 12-13 –
Thin sliced leeks 8-10 15-16
Leek stalks 8-10 15-16
Squash 9-10 –
Capsicums 12-13 13-15
Whole potatoes (<220 g) 8-10 –
Cut potatoes 10-11 –
Ratatouille 16-18 14-16
Salsify 10-12 14-16
Tomatoes* 4-5 –
