Vitek VT-1550 SR Manual De Instrucciones página 11

Vt-1550.qxp 16.12.2004
ENGLISH
FOOD COOKING TIME
1. Time of cooking depends on size of products, free space in cup, freshness and personal taste.
2. Time of cooking is indicated with a view to the lower cup, products in the upper cup are cooked
longer approximately by 5 minutes.
3. Depending on small or large volume of products, increase or decrease the time of products
cooking accordingly.
VEGETABLES
• Cut the thick stalks of broccoli cabbage or thick flower stalks of cauliflower.
• Cook green leaf vegetables for maximum short time – they lose color quickly.
• Add salt and spices after preparation.
• Frozen vegetables are not required to defrost before cooking in double boiler.
Vegetables
Artichokes
Asparagus
Broccoli
Carrot (cut)
Cauliflower
Spinach
Beans
Peas
Potatoes
MEAT AND CHICKEN
• Steam cooking of products has lots of advantages because when cooking fat is rendered from
products and drain to tray. But before products cooking it is desirable to remove excess fat.
Meat for grill is perfectly suitable for steam cooking.
• Marinade or fill meat or chicken with sauce before cooking.
• Check products for doneness when piercing.
16:38 Page 10
Weight/vo
Type lume,
pcs.
Fresh 3 medium
Fresh 400 g
Frozen 400 g
Fresh 400 g
Frozen 400 g
Fresh 400 g
Fresh 400 g
sweet basil
Frozen 400 g
Fresh 250 g
Frozen 250 g
Fresh 400 g
sweet basil
Fresh
400 g
Frozen
400 g
(podded)
Fresh 400 g
Time of
Herbs cooking
(minutes)
garlic
estragon 45 50
fennel
citriodora
13 15
bay leaf
16 18
thyme
garlic
16 18
paprika
15 18
estragon
anise
mint 20 22
fennel
rosemary
16 18
18 20
estragon
thyme 8 10
garlic 18 20
caraway
fennel 18 20
sweet 10 12
marjoram 15 18
mint
fennel 20 22
10
Recommendations
Cut stalks
Keep space for
steam
Agitate when
cooking
Agitate when
cooking
Agitate when
cooking
Agitate when
cooking
Agitate when
cooking