Table des Matières
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Les langues disponibles
Les langues disponibles
VEGETABLES
Artichokes (Small)
Asparagus
Broccoli
Carrots
Celeriac
Pumpkin
Mushrooms
Cabbage
Courgettes
Chinese artichokes
Spinach
Chicory
Fennel
Green beans
Turnips
Fresh peas
Leeks
Potatoes
SHELLFISH
Scallops
Mussels/Whelks
Crabs/Lobster/
Dublin Bay
Prawns
FRUITS
CUSTARDS
Apples/ pears/
peaches
puree
Custards
16
All manuals and user guides at all-guides.com
Cooking times
TIME
Whatever the quantity
40 to 45 min .
placed upside down in the dish
35 to 40 min.
for the tips, reduce the cooking time
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.
(fresh) stir during cooking
20 min.
(frozen) "
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.
TIME
10 to 12 min.
20 to 25 min.
25 min.
30 to 35 min.
12 to 15 min.
TIME
10 to 15 min.
25 min.
10 min.
PREPARATION
in little flowerets
in fine slices
in fine slices
in cubes
in fine strips
Brussels sprouts
Flowers in little bunches
Green shredded
in slices
"
"
core removed and cut in two
lengthwise
cut in 2
cubed
/
cut in 2
sliced
whole
PREPARATION
with aromatic herbs
with aromatic herbs
/
according to weight
/
PREPARATION
whole, peeled
strips of fruit
in ramekins
REMARKS
• These times
depend on the
nature, size and
freshness of the
v e g e t a b l e s .
Follow
the
i n s t r u c t i o n s
given
in
the
" P r e p a r a t i o n "
column.
• The cooking
time is the same
regardless of the
quantity to be
cooked.
For example :
1 or 4 articho-
kes,
same
cooking time.
• To check how
well done the
food is, test the
thickest part of
the vegetable; if
it is cooked, it
will not resist.
REMARKS
•
Arrange
the
shellfish on a grill
or glass dish, and
add
a
few
aromatic herbs
• Arrange seafood
on a bed of sea-
weed.
REMARKS
Time according
to ripeness
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