Garlic-Roasted Broccoli

Wash the broccoli. Separate it into small florets. Trim the florets to a uniform width of about 30mm. Cut thick stems to a thickness of 10mm or less. Thoroughly pat dry with paper towels. Place the broccoli in a bowl. Lightly coat the broccoli with 5g of canola oil.

Attach the original plate to the basket with the convex side facing up. Arrange the broccoli with the stems facing up in a single layer, leaving gaps between them. Do not exceed the MAX line (approx. 1.6L). Do not start cooking if the entire amount does not fit. Do not include small scraps, as they will fall through the gaps in the plate.

Place the basket into the fully cooled unit without preheating. Turn the dial to approximately 5 minutes to start heating. Use a separate timer to measure the cooking time. After about 3 minutes, turn the dial counterclockwise back to 0 to stop the timer. Pull the basket out by the handle. Place the basket on a trivet. Cut into the thick stems and check the inside. If there is no hard, raw core and it is as tender as you like, do not resume cooking. Proceed to “Season to taste after checking how well the stems are cooked.” If the broccoli is still firm and the florets aren’t burnt, reposition the broccoli. Return the basket to the main unit. Turn the dial to 5 or higher. Set the timer to approximately 2 minutes remaining and resume cooking. Do not include the time the basket was removed from the main unit in the total cooking time. If the florets have started to burn, do not resume cooking. Proceed to “What to check if the food is not yet done”.

Once the broccoli is done based on your check, transfer it directly to a clean bowl. If the initial set time has elapsed, make sure the dial is set to 0. Grasp the handle and pull out the basket, then place it on a trivet. Cut into the thick stems and check the center. If there is no hard, raw core and it has reached your desired tenderness, transfer the broccoli to a clean bowl. Add 0.8g of salt and 0.3g of garlic powder to the broccoli in the bowl. Mix until evenly distributed. If the broccoli is still too firm or the florets are scorched, proceed to “What to check if the food is not yet done”.

If the stems still have a hard, raw core or have not reached the desired tenderness, review the checks during cooking and the doneness criteria. Check the official instructions in the reference section or the product label for a method matching the ingredients, amount, thickness, and starting condition. If you cannot confirm one, do not repeat heating based on guesswork. Do not eat that broccoli.