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Cooking time chart
Meat - Fish
Beef (roast, 35 oz/ 1 kg)
Chicken (whole, 42 oz/ 1,2 kg)
Lamb (leg, 46 oz/ 1,3 kg )
Pork (roast, 35 oz/ 1 kg)
Salmon (4 steaks, 21 oz/ 0,6 kg)
Tuna (4 steaks, 21 oz/ 0.6 kg)
Artichokes
Asparagus
Beetroot
Broccoli
Brussels sprouts
Carrots
Cauliflower
Celery
Endives
Green beans
Green cabbage
Green lentils (dried)
Leeks
Mushrooms
Peas
Potatoes
in quarters
Pumpkin (purée)
Rice (dried)
Spinach
Split peas (dried)
String beans (semi-dried)
Turnips
* in steam basket ** in water
COOKING
METHOD
- steam*
- immersion**
- immersion
- steam
- steam
- steam
sliced
- steam
- immersion
- steam
- immersion
- steam
- steam
sliced
- steam
leaves
- steam
- immersion
sliced
- steam
sliced
- steam
whole
- immersion
- steam
quarters
- steam
- immersion
- immersion
- immersion
- steam
- immersion
- immersion
- immersion
- steam
- immersion
15
medium operating valves (A2)
FRECH
10 min.
20 min.
25 min.
25 min.
6 min.
7 min.
Vegetables
low operating valves (A3)
TIME
22 min.
18 min.
6 min.
24 - 36 min.
3 min. 30 secs.
8 min. 30 secs.
8 min. 30 secs.
3 min. 30 secs.
12 min.
7 min.
14 min. 30 secs.
9 min. 30 secs.
7 min.
8 min. 30 secs.
12 min. 30 secs.
3 min.
1 min.
2 min
2 min.
14 min. 30 secs.
7 min.
3 min. 30 secs.
8 min. 30 secs.
6 min.
3 min. 30 secs.
17 min.
24 min.
8 min. 30 secs.
7 min.
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