Brandt FV400XS1 Guide D'utilisation page 26

99634041 brandt complet.qxd
VEGETABLES
Artichokes (small)
Asparagus
Broccoli
Carrots
Celery root
Pumpkin
Mushrooms
Puff pastry
Courgettes
Chinese artichokes
Spinach
Endives
Fennel
Green beans
Turnips
Fresh peas
Leeks
Potatoes
SHELLFISH
CRUSTACEANS
Sea scallops
Mussels/periwinkles
Crabs
Lobsters
Langoustines
FRUITS-
PUDDINGS
Apples/pears/
peaches
Compote
Puddings
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24/09/2004 13:32
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C
ooking chart
TIMES
Regardless of quantity
40 to 45 min. placed upside down in the dish
35 to 40 min. for tips decrease cooking time
18 min.
20 to 22 min.
25 to 30 min.
15 to 20 min.
15 min.
30 to 35 min.
22 min. Cauliflower in small bunches
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.
TIMES
10 to 12 min.
20 to 25 min.
25 min.
30 to 35 min.
12 to 15 min.
TIMES
10 to 15 min.
25 min.
10 min.
Page 26
PREPARATIONS
in small bunches
in thin, round slices
in thin slices
in cubes
in thin strips
Brussels sprouts
Chopped green cabbage
in round slices
(fresh) stir while cooking
(frozen) " "
core removed, cut in half
lengthwise
cut in half
in cubes
/
cut in half
cut in round slices
whole
PREPARATIONS
with seasoning
with seasoning
/
depending on weight
/
PREPARATIONS
whole, peeled
fruit in strips
in ramekins
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.
NOTES
• Place the scallops
on the grid of the
glass dish, add
aromatic herbs.
• Place the
crustaceans on a
bed of seaweed.
NOTES
• Times depend on
ripeness.