Cooking Time Table - White&Brown Vitalys CV 564 Mode D'emploi

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notice CV 564 25/10/06
COOKING TIME T
COOKING TIME T
VEGETABLES
• Cut off thick stems from cauliflowers, broccoli and cabbage.
• Steam leafy, green vegetables for the shortest possible time as
they loose colour easily.
• Salt and season vegetables after steaming for best results.
• Frozen vegetables need not be thawed before steaming.
Food Quantity
Type
Artichokes Fresh 3 med.
Asparagus 400 g
Fresh
Frozen 400 g
Baby sweet Fresh 230 g
corn
Beans, Fresh 400 g
green 400 g
Frozen
Broccoli Fresh 400 g
Frozen 400 g
Cabbage Fresh 400 g
sliced
Carrots Fresh, 400 g
sliced
Cauliflowers Fresh 400 g
florets
Frozen 400 g
Courgettes Fresh, en 400 g
slices
Mushrooms Fresh 200 g
button
Peas Frozen 400 g
Small new Fresh 400 g
potatoes
Spinach Fresh 250 g
Frozen 400 g
11:03 Page 21
ABLE
ABLE
Steam
Notes
times
50-55 min
14-16 min
Lie flat in basket.
18-20 min Criss cross 2nd layer to allow
steam flow.
35-40 min Stir halfway through
steam time
25-30 min Stir halfway through.
35-40 min
steam time
16-20 min Remove stalk. Stir halfway
20-23 min through steam time.
35-40 min Stir halfway through steam
time
22-25 min Stir halfway through steam
time
18-20 min Stir halfway through steam
time
20-23 min
15-20 min Stir halfway through steam
time
15-20 min Stir halfway through steam time
15-18 min Stir halfway through steam time
25-30 min Stir halfway through steam time
10-12 min
18-20 min
21