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Beschikbare talen
cooking chart
FOOD
Whatever the quantity
Artichokes
(small)
Asparagus
Broccoli
Carrots
Celery root
Pumpkin
Mushrooms
Cauliflower
Courgettes
Chinese
artichokes
Spinach
Endives
Fennel
Green
beans
Turnips
Fresh
peas
Leeks
Potatoes
Sea scallops
Mussels/
periwinkles
Crabs
Lobsters
Langoustines
Apples/pears/
peaches
Compote
Puddings
GB 16
All manuals and user guides at all-guides.com
TIMES
°C
100
Placed upside down in the dish
40 to 45 min.
For tips decrease cooking time
100
35 to 40 min.
100
18 min.
100
20 to 22 min.
100
25 to 30 min.
100
15 to 20 min.
100
15 min.
30 to 35 min.
100
cauliflower in small bunches
22 min.
chopped green cabbage
30 to 35 min.
100
10 to 15 min.
100
20 min.
(fresh) stir while cooking
100
20 min.
(frozen)
35 min
100
30 min.
100
22 min.
100
30 to 35 min.
100
15 to 20 min.
100
20 to 25 min.
100
25 min.
25 min.
100
40 to 45 min.
90
10 to 12 min.
95
20 to 25 min.
95
25 min.
95
30 to 35 min.
90
12 to 15 min.
90
10 to 15 min.
95
25 min.
10 min.
90
PREPARATIONS
• These times
are a function of
the type, size
and freshness of
in small bunches
the vegetables.
in thin, round slices
Follow the
indications that
in thin slices
appear in the
in cubes
"Preparations"
column.
in thin strips
Brussels sprouts
• The cooking
time remains the
same regardless
of the quantity
in round slices
to be cooked.
Example:
1 or 4 artichokes
require the
"
"
same cooking
core removed,
time.
cut in half lengthwise
• To check
cut in half
doneness, stick
the tip of a knife
into the thickest
in cubes
part of the
vegetable; there
/
will be no
resistance if the
cut in half
food is cooked.
cut in round slices
with seasoning
• Place the
scallops on the
with seasoning
grid of the glass
dish, add
/
aromatic herbs.
• Place the
depending on weight
crustaceans on a
bed of seaweed.
/
whole, peeled
• Times depend
fruit in strips
on ripeness.
in ramekins
NOTES
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