FRESH VEGETABLE COOKING CHART
MANUAL COOKING CHARTS
1. Place prepared vegetables in a medium/large microwave safe glass bowl or ceramic dish. Cover with
plastic wrap and pierce five times with fork or cover with lid.
2. Cook on HIGH (100% Power). Stand covered for 3 minutes and drain any remaining water before
serving.
VEGETABLE AMOUNT WATER COOKING TIME COOKING PROCEDURE
Asparagus
(halved)
500g 1 Tbs 3 ½ - 4 ½ minutes Place in microwave safe dish with
water. Cover and cook. Allow to
stand for 3 minutes.
Green Beans
(top and tailed)
500g 1 Tbs 4 ½ - 5 minutes Place in microwave safe dish with
water. Cover and cook. Allow to
stand for 3 minutes.
Broccoli
(uniform florets)
500g 1 Tbs 5 ½ - 6 minutes Place in microwave safe dish with
water. Cover and cook. Allow to
stand for 3 minutes.
Brussels
Sprouts
500g 1 Tbs 4 – 5 minutes Place in microwave safe dish with
water. Cover and cook. Allow to
stand for 3 minutes.
Cabbage
(shredded)
500g 2 Tbs 4 – 5 minutes Place in microwave safe dish with
water. Cover and cook. Allow to
stand for 3 minutes.
Carrots (sliced) 500g 1 Tbs 4 ½ - 5 minutes Place in microwave safe dish with
water. Cover and cook. Allow to
stand for 3 minutes.
(Cook for a longer time if less
crunch is desired)
Cauliflower
(uniform florets)
500g 1 Tbs 6 – 6 ½ minutes Place in microwave safe dish with
water. Cover and cook. Allow to
stand for 3 minutes.
Corn on the
Cob
2 pieces 1 Tbs 5 ½ - 6 ½ minutes Rinse under cold water. Place in
microwave safe dish. Cover and
cook. Turn over halfway through
cooking and then allow to stand
for 3 minutes once cooking is
complete.
Mushrooms
(quartered)
500g - 5 ½ - 6 ½ minutes Place in microwave safe dish with
2 Tbs butter. Cover and cook.
Allow to stand for 3 minutes.
Potatoes –
Jacket
500g - 5 – 5 ½ minutes Pierce each potato with a fork
several times. Place into
microwave safe dish. Cover and
cook. Turn over halfway through
cooking and then allow to stand
for 3 minutes once cooking is
complete.
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