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frozen vegetables will influence the cooking time. Choose the
amount of water and cooking time at your discretion, bearing in
mind the guidelines shown in the table.
Do not defrost the frozen vegetables before cooking.
Frozen vegetables that give off a lot of liquid during cooking should
be placed in the rice cup (11) and covered with foil for the dura-
tion of the cooking period. Frozen products must be separated
from each other or mixed 10-12 minutes after starting cooking.
Use a fork or a long-handled spoon for this purpose.
Weight/number
Type
of pieces
Artichoke, whole
4 whole ones
with peeled top
Asparagus, sprouts
450 g
Green beans
230 g
Oats
450 g
Beetroot
450 g cut
Broccoli, sprouts
450 g
Brussels sprouts
450 g
Cabbage
450 g cut
Celery
230 g fine cut
Cauliflower, whole
450 g
Aubergine
450 g
Mushrooms, whole
450 g
Okra
450 g
Onions
230 g fine cut
Parsnip
230 g
Peas
450 g split
Sweet peppers, whole
up to 4 medium
ones (not stuffed)
about 450 g
Potatoes
6 small ones
Potato, whole
1 medium-sized,
French turnip
diced
230 g
Spinach
Marrow squash
summer yellow
450 g sliced
and Zucchini
winter Acom
450 g sliced
and Buttemut
Turnip
450 g
Frozen vegetables
300 g
Fish and marine products
Fish and marine products are quick to cook. So, for even cooking,
these products are recommended to be cooked in small quanti-
ties.
Approximate time for cooking fresh or frozen (that has been de-
frosted) marine products and fish are given in the table. Before
cooking, clean and prepare fresh marine products and fish.
10
Approximate
cooking time
(minutes)
30-32
12-14
12-14
20-22
25-28
20-22
24-26
16-18
14-16
20-22
16-18
10-12
18-20
12-14
8-10
12-13
12-13
30-32
28-30
14-16
12-14
22-24
20-22
28-30
25-27
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