Here is a handy, quick reference chart to help you cook your carbs and vegetables like an expert

Vegetables	125g/5oz.	250g/10oz	500g/1¼lbs	Water/125g	Stand time
Broccoli florets	4 min	6 min	9 min	1 tbsp	2 min
Brussels sprouts	3 min	4½ min	7 min	2 tbsp	3 min
Cabbage shredded	6½ min	9¾ min	14 min	6 tbsp	4 min
Carrots, sliced	4 min	6 min	9 min	2 tbsp	5 min
Courgettes, sliced	3 min	4½ min	6½ min	Knob of butter	6 min
Turnip cubed	4 Min	6 Min	9 Min	1 tbsp	7 min
Spinach	1½ min	2¼ min	3½ min	None	8 min
Leeks, chopped	3 min	4 min	6 min	Knob of butter
Parsnips	3½ min	5½ min	8¼ min	1 tbsp	10 min
Cauliflower florets	4 min	6 min	9 min	2 tbsp	11 min
Frozen cauliflower florets	3½ min	5½ min	8¼ min	None	12 min
Frozen corn-on-the cob	1 ear - 4 min	2 ears - 6 min	3 ears - 9 min	None	13 min
Frozen green beans	5 min	7 min	10½ min	None	14 min
Frozen peas	4 min	6 min	9 min	None	15 min
Frozen sweetcorn	1½ min	2¼ min	3 min	None	16 min

Standing time is essential

Potatoes	1	2	4	Water	Stand time
Small	3 Min	4 Min	6 Min	None	3 Min
Medium	3½ min	5 Min	8 Min	None	4 Min
Large	4 Min	6 Min	10 Min	None	5 Min

Choose evenly sized potatoes, pierce with a fork and space evenly in the dish.

A cover is essential for cooking and standing as it traps steam and softens the skin.

Rice	Qty	Salt	Boiling Water	Time at High	Stand Time
Long grain rice	8 oz	1 tsp	1 pint	9 min	5 Min
Brown rice	8 oz	1tsp	1 pint	10 min	5 Min
Quick cook rice	8 oz	1 tsp	1 pint	7 min	3 Min

Cooking times are from when water returns to the boil

Pasta	Qty	Salt	Boiling Water	Time at High	Stand Time
Spegetti	75g/2½ oz	1 tbsp	2 parts to one	10 - 12 mins	5 Min
Dried Pasta	75g/2½ oz	1 tbsp	2 parts to one	10 - 12 mins	5 Min
Fresh Pasta	75g/2½ oz	1 tbsp	2 parts to one	4 - 5 mins	3 Min
Noodles	75g/2½ oz	1 tbsp	2 parts to one	3 - 5 mins	3 Min

Don't worry about the salt as it is not absorbed by the pasta.  It roughens the surface for better adhesion of the sauce.  Stir well after water addition and before stand time