Cooking Chart P - Atag SX3211C Mode D'emploi

cooking chart
Whatever the quantity
Artichokes
(small)
Asparagus
Broccoli
Carrots
Celery root
Pumpkin
Mushrooms
Cauliflower
Courgettes
Chinese
artichokes
Spinach
Endives
Fennel
Green
beans
Turnips
Fresh
peas
Leeks
Potatoes
Sea scallops
Mussels/
periwinkles
Crabs
Lobsters
Langoustines
Apples/pears/
peaches
Compote
Puddings
GB 16
FOOD
TIMES
40 to 45 min.
35 to 40 min.
18 min.
20 to 22 min.
25 to 30 min.
15 to 20 min.
15 min.
30 to 35 min.
22 min.
30 to 35 min.
10 to 15 min.
20 min.
20 min.
35 min
30 min.
22 min.
30 to 35 min.
15 to 20 min.
20 to 25 min.
25 min.
25 min.
40 to 45 min.
10 to 12 min.
20 to 25 min.
25 min.
30 to 35 min.
12 to 15 min.
10 to 15 min.
25 min.
10 min.
°C PREPARATIONS
100
Placed upside down in the dish
For tips decrease cooking time
100
in small bunches
100
in thin, round slices
100
in thin slices
100
100
in cubes
in thin strips
100
Brussels sprouts
100
cauliflower in small bunches
chopped green cabbage
100
in round slices
100
(fresh) stir while cooking
100
(frozen) "
core removed,
100
cut in half lengthwise
100
cut in half
100
100
in cubes
100
/
100
cut in half
100
cut in round slices
90
with seasoning
95
with seasoning
95
/
depending on weight
95
90
/
whole, peeled
90
fruit in strips
95
in ramekins
90
NOTES
• These times
are a function of
the type, size
and freshness of
the vegetables.
Follow the
indications that
appear in the
"Preparations"
column.
• The cooking
time remains the
same regardless
of the quantity
to be cooked.
Example:
1 or 4 artichokes
require the
"
same cooking
time.
• To check
doneness, stick
the tip of a knife
into the thickest
part of the
vegetable; there
will be no
resistance if the
food is cooked.
• Place the
scallops on the
grid of the glass
dish, add
aromatic herbs.
• Place the
crustaceans on a
bed of seaweed.
• Times depend
on ripeness.