6
VEGETABLES MENU GUIDE
Standing
Time
(minutes)
No. Menu
Procedure
Weight
Range
Initial
Temperature
(approx.)
8-12 serves
2000 g
4
2 cups
2 cups
to taste
Fresh Soup 2-12 serves + 20°C
Room temperature
Serves
Ingredients; pumpkin
small onion
chicken stock
cream
nutmeg, salt, pepper
• Combine all ingredients except cream and nutmeg in a
casserole dish and cover with plastic wrap or glass lid.
• When oven stops and STIR is displayed, stir soup. Continue
cooking covered.
• The oven will stop again and display STIR. Stir soup and
continue cooking covered.
• After cooking, stir and place in a blender or processor and
blend until smooth.
• Transfer to a serving bowl and stir in cream and nutmeg.
Season to taste.
• Combine butter, leeks, potatoes and stock in a casserole
dish. Cover with plastic wrap or a lid.
• When oven stops and STIR is displayed, stir soup. Continue
cooking covered.
• The oven will stop again and display STIR. Stir soup and
continue cooking covered.
• After cooking, stir and place in a blender or processor and
blend until smooth.
• Transfer to a serving bowl and stir in worcestershire sauce
and cream.
Season to taste.
Serves
Ingredients; butter
leeks (sliced and washed)
potatoes, peeled and cubed
chicken stock
worcestershire sauce
cream
salt and pepper
2-4 serves
50 g
1
2
1 cup
1/2 ts
1/2 cup
to taste
4-6 serves
75 g
2
3
2 cups
1 ts
1 cup
to taste
8-12 serves
125 g
4
5
4 cups
2 ts
2 cups
to taste
6-8 serves
100 g
3
4
3 cups
1 1/2 ts
1 1/2 cups
to taste
Pumpkin Soup
2-4 serves
500 g
1
1/2 cup
1/2 cup
to taste
Potato and Leek Soup
6-8 serves
1500 g
3
1 1/2 cups
1 1/2 cups
to taste
4-6 serves
1000 g
2
1 cup
1 cup
to taste
5
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