Binatone FS-3210 - Manual (Page 9)

9
ENGLISH
Artichoke, whole
Asparagus, sprouts
Green beans
Oats
Beetroot
Broccoli, sprouts
Brussels sprouts
Cabbage
Celery
Cauliflower, whole
Aubergine
Mushrooms, whole
Okra
Onions
Parsnip
Peas
Sweet peppers, whole
Potatoes
Potato, whole
French turnip
Spinach
Marrow squash
summer yellow
and Zucchini
winter Acom
and Buttemut
Turnip
Frozen vegetables
4 whole ones
with peeled top
450 g
230 g
450 g
450 g cut
450 g
450 g
450 g cut
230 g fine cut
450 g
450 g
450 g
450 g
230 g fine cut
230 g
450 g split
up to 4 medium
ones (not stuffed)
about 450 g
6 small ones
1 medium-sized,
diced
230 g
450 g sliced
450 g sliced
450 g
300 g
30-32
12-14
12-14
20-22
25-28
20-22
24-26
16-18
14-16
20-22
16-18
10-12
18-20
12-14
8-10
12-13
12-13
30-32
28-30
14-16
12-14
22-24
20-22
28-30
25-27
Type
Weight/number
of pieces
Approximate
cooking time
(minutes)
Fish and seafood
As a rule, fish and seafood cook quickly. To ensure even cook-
ing it is recommended to cook them in small portions.
The table contains an approximate cooking time of fresh or
frozen seafood and fish, which has been fully defrosted. Dress
and prepare the seafood and fish before cooking.
Shells of shell-fish, oysters and mussels open at different time. So
to prevent over cooking, check during the cooking time whether
the shells have opened.
You may cook fish fillets in the rice bowl (6).
Steamed seafood and fish may be served without any side dishes,
with butter or margarine, with lemon or your favourite sauce.