MAGIMIX COOK EXPERT Bedienungsanleitung Seite 20

Ingredients
Fish fillets
Salmon steak
Prawns
Chicken breasts
Sausages
Asparagus
Broccoli
Cauliflower
Zucchini
Spinach
Peas
Leeks
Apples
Rice
Carrots
French (runner)
beans
Potatoes
The above cooking times are given for specific quantities and with water at room temperature
(about 20°C).
The cooking time can vary according to the thickness, freshness and type of ingredients.
Check doneness, and steam for longer if necessary.
When cooking different ingredients at the same time, add those requiring the longest cooking
time first then add those requiring a short cooking time later.
18
STEAMING WITH THE STEAMER BASKET
Quantities for Cook Expert
600 g (4 fillets about 2 cm thick)
600 g (4 steaks)
500 g raw unshelled
600 g (4 breasts)
4 frankfurters (pricked with a fork)
4 smoked sausages (pricked with a fork)
600 g
400 g divided into florets
500 g divided into florets
500 g sliced
250 g fresh
500 g frozen
600 g sliced
4 in quarters
Max 300 g : in a metal bowl designed to fit into steamer. Use
equal amounts of rice and water
600 g sliced
400 g topped and tailed
600 g/small (e.g. new) whole in their jackets or large, peeled
and cut into 3 cm pieces
20 min 100°C
25 min 100°C
110°C
15 min
25 min 110°C
10 min
110°C
20 min
110°C
25 min
25 min 110°C
110°C
30 min
20 min 110°C
15 min 110°C
110°C
30 min
30 min 110°C
30 min 110°C
25 min 110°C
40 min 120°C
30 min 120°C
35 min 120°C