11
Preparation
Cooking
FRESH PRODUCE
Valve position
1
FROZEN PRODUCE
Valve position
2
Steam = cooked in the steam basket
Immersion = cooked directly in water
RICE : never fill more than half full including liquid as rice froths and boils up during
cooking. Use 225 g rice and 1.75 litre water from a boiling kettle.
Meat - Fish
Artichoke Whole
- steam
18 min.
- immersion
15 min.
Asparagus - immersion
5 min.
Beetroot, red Peel after cooking - steam
20-30 min
dependingonsize
Broccoli Florets - steam
3 min. 3 min.
Brussels sprouts - steam
7 min. 5 min. - immersion
Cabbage, green
sliced - steam
6 min.
leaves - steam
7 min.
Carrots sliced - steam
7 min. 5 min.
Cauliflower Florets - immersion
3 min. 4 min.
Celery 5-cm pieces
- steam
6 min.
- immersion
10 min.
Courgettes 2.5-cm slices
- steam
6
1/2
min. 9 min
- immersion
2 min.
Endives - steam
12 min.
Green beans Whole or sliced - steam
8 min. 9 min.
Green lentils
(dried pulses)
- immersion
10 min.
Leek 5-cm slices - steam
2
1/2
min.
Mushrooms
sliced - steam
1 min. 5 min.
whole - immersion
1
1/2
min.
Peas - steam
1
1/2
min. 4 min.
Potatoes (such as King
Edwards)
quartered
- steam
12 min.
- immersion
6 min.
Pumpkin (mashed) pieces - immersion
8 min.
Rice
(Long grain white)
see note below
- immersion
7 min.
Spinach
- steam
5 min. 8 min.
- immersion
3 min.
Split peas
(dried pulses)
- immersion
14 min.
Turnips 2.5-cm cubes
- steam
7 min.
- immersion
6 min.
Table of cooking times
Thesecookingtimesare approximate andmay need slightadjustment according to personaltaste.
Vegetables
Weight
FRESH PRODUCE
Valve position 2
FROZEN PRODUCE
Valve position 2
Beef 1 kg (topside) 40 min (medium)* 1 hr (medium)*
Chicken 1.2 kg (whole) 27 min Do not cook from frozen
Lamb 1.3 kg (half leg) 50 min (medium)* 1hr 10 min (1kghalfleg-medium)*
Monkfish 0.6 kg (fillets) 4 min 6 min
Pork 1 kg (leg joint) 35 min Do not cook from frozen
Salmon 0.6 kg (4 steaks) 6 min 8 min
Tuna 0.6 kg (4 steaks) 7 min 9 min
* Cook for an additional 5 minutes for well done meat.
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