ETA Calderon - Manual (Page 33)

Cauliflower - whole 0.45 kg
10-13
Corn or Cob 3-5 ears 7-9
Eggplant 0.45 kg 8-11
Mushrooms, whole 0.45 kg 6-8
Onions 0.22 kg thinly slice 6-8
Parnips 0.22 kg 4-6
Peas 0.45 kg shelled 6-8
Peppers, whole Up to 4 medium (not stuffed) 6-8
Peppers, whole red 0.45 kg, about 6 small 17-20
Rutabaga 1 medium diced 17-20
Spinach 0.22 kg 7-9
Squash
- Summer yellow and
Zucchini
0.45 kg sliced
6-8
- Winter Acorn and Butternut 0.45 kg 10-14
Turnips 0.45 kg 10-13
Potatoes 0,5 kg sliced 10-30
All frozen vegetables 280 g 20-30
FISH AND SEAFOOD
– The time of cooking given in the table applies to fresh or frozen and for fully defrosted
seafood and fish.
– Clean and prepare seafood and fish before cooking.
– Most kinds of fish and seafood are cooked very quickly. Prepare in small portions
or amounts as specified.
– Clams, oysters and mussels can be opened after different times. Check them to avoid
overcooking.
– Fish fillet can be prepared in the rice tray and fish and seafood can be served either
without seasoning or with addition of herb butter, margarine, lemons or sauce.
– Adapt the preparation times as necessary.
Variety Weight / Or number pieces Approx. time( Minute)
Clams in shell
- Littlenecks / Cerrystones
0.45 kg
6-8
Crab
- King Crab, legs/claws
- Soft shell
0.22 kg 10-13
8-12 pcs 6-8
Lobster
- Tails
2-4 pcs 8-11
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