Silvercrest SDG 800 B2 - Meat Cooking Times

12
GB
8.1 Cooking times -
vegetables
• Prepare the vegetables by cutting off
thick stalks and cutting large vegetables
into similar-sized pieces.
• Leafy vegetables should be cooked for
as short a time as possible so that they
retain their colour.
• Do not season vegetables until they are
cooked.
• Frozen vegetables can be cooked like
fresh ones. For many vegetables, cook-
ing time is extended by a few minutes
when they are frozen.
Vegetable Quantity
Cooking
time
Comments
Broccoli 400 g 10 - 15 min
- Divide into florets
- Increase cooking time by about 5 min if frozen
- Stir/rearrange half-way through cooking time
Cauliflower 400 g 15 - 20 min - Divide into florets
- Increase cooking time by about 5 min if frozen
- Stir/rearrange half-way through cooking time
French
beans
400 g 25 - 30 min - Increase cooking time by about 5 min if frozen
- Stir/rearrange half-way through cooking time
Sprouts 400 g 20 - 25 min - Stir/rearrange half-way through cooking time
Cabbage 400 g 35 - 40 min - Freshly and shredded
- Stir/rearrange half-way through cooking time
Carrots 400 g 20 - 25 min - Freshly and cut into slices
- Stir/rearrange half-way through cooking time
Peas 400 g 15 - 20 min - Stir/rearrange half-way through cooking time
Courgette 400 g 20 - 25 min - Freshly and cut into quarters
- Stir/rearrange half-way through cooking time
Spinach 400 g 15 - 20 min - Stir/rearrange half-way through cooking time
Mushrooms 200 g 15 - 20 min - Freshly and cut into slices or very small whole
ones
- Stir/rearrange half-way through cooking time
Potatoes 900 g 30 - 40 min - Freshly, peeled and cut into quarters
- Stir/rearrange half-way through cooking time
New or
small pota-
toes
500 g 35 - 40 min - Freshly peeled, left whole
Asparagus 400 g 15 - 20 min - Lay out flat in steamer basket, second layer
cross-wise over the top
Artichokes 2 - 3 medi-
um-sized
50 - 55 min - Place in the steamer basket with the opening
facing downwards so that condensation can
drain off
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