TEFAL Clipso +Chef Bedienungsanleitung Seite 51

COOKING TABLES
VEGETABLES
The table indicates - according to the vegetable type - whether the vegetable should be cooked
in the steamer basket (above the water) or directly in the pot (without the basket). For frozen
store-bought vegetables, the cooking times are the same as the fresh versions as the vegetables
are blanched beforehand (i.e. briefly immersed in boiling water). Add a few minutes to the cooking
times of "home-frozen" vegetables. The vegetables must not come into contact with the water
when using the basket (750 ml) or exceed the pan's MAX 2 - 2/3 level. When not using the basket,
the total volume of the vegetables + water must not exceed the pan's 2/3 - MAX 2 level. The
indicated times are often a guide which allow the cooking time to be adjusted according to the size
of the ingredients being cooked, the varieties and your preferred cooking texture: al dente or soft.
Vegetables Details and preparation
Asparagus White or purple asparagus (whole)
Aubergines Unpeeled yet sliced (approx. 0.5 cm thick)
Beetroot Small and whole, or large and halved
Broccoli Florets
Brussels sprouts Whole
Butternut squash 3-5 cm pieces
Carrots Sliced (approx. 0.5 cm thick)
Cauliflower Florets
Celeriac Finely sliced (approx. 0.5 cm thick)
Chard 2 cm pieces
Corncob Whole
Courgettes Sliced (approx. 0.5 cm thick)
Endives Whole, or large and halved
Fennel Finely sliced (approx. 0.5 cm thick)
Green artichokes Whole, medium size ("Bretagne" type)
Green beans Fine
Green cabbage Leaves
Kale Coarsely sliced
Leek whites Whole
Onion squash/pumpkin 3-5 cm pieces
Parsnip 2-3 cm cubes
Peas Shelled
Peppers Halved or cut into pieces
Potatoes Medium size, cut in half
Purple artichokes Whole, small
Romanesco broccoli Florets
Spinach Leaves
Sweet potatoes Diced into 3 cm cubes
Turnip 2 cm cubes
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PROG. 1 PROG. 2
Steam cooking
Cooking time
or boiling
in the pan 5-7 mins
basket 10-12 mins
basket 30-40 mins
basket 6-8 mins
basket 6-8 mins
basket 12-16 mins
basket 7-8 mins
basket 4-5 mins
basket 7-8 mins
basket 10-12 mins
basket 7-9 mins
basket 8-10 mins
basket 14-16 mins
basket 9-11 mins
in the pan 15-20 mins
basket 6-7 mins
in the pan 6-8 mins
in the pan 8-10 mins
basket 7-10 mins
basket 6-8 mins
basket 7-9 mins
basket 3-4 mins
basket 6-8 mins
basket 15-19 mins
basket 12-15 mins
basket 4-5 mins
basket 3-4 mins
basket 8-9 mins
basket 7-9 mins
PULSES
The volume of water + legumes must not exceed the pan's 1/3 level (MAX 1 mark).
Serves 2
Ingredients
Quantity Ingredient
of water quantity
Chickpeas* 64 cl 120 g
75 cl 120 g
Lentils
Quinoa 32 cl 125 g
40 cl 130 g
White rice
* Soak them overnight in a bowl with lots of water before cooking.
MEAT
Add at least 250 ml of liquid to the pan.
Ingredients Details and preparation
Beef fillet 500 g (8-11 cm in diameter)
Chicken Whole
Chicken Thigh/leg heights
Lamb shank 1 piece (400 g)
Pork tenderloin 1x 350 g piece
Roast pork 800 g (8-10 cm in diameter)
Roast veal 800 g (8-10 cm in diameter)
Veal tenderloin 1x 700 g piece
FISH
When cooking fish fillets in parcels, be sure to wrap them in greaseproof paper to avoid any
risk of emulsion.
Ingredients Details and preparation
Fresh salmon Fillets or chunks (120 g)
Tuna Thick slices (120 g)
White fish (pollock, hake, cod) Fillets or chunks (120 g)
PROG. 2
Serves 4
Cooking time
Quantity Ingredient
of water quantity
25 mins (al dente)
1.3 L 240 g
35 mins (tender)
100 cl 240 g
12-15 mins
64 cl 250 g 8 mins
50 cl 260 g
10 mins
PROG. 3
Steam cooking
Cooking time
or boiling
in the pan 20-30 mins
in the pan 40-45 mins
in the pan 25-30 mins
in the pan 20-25 mins
in the pan 25-30 mins
in the pan 45-50 mins
in the pan 30-40 mins
in the pan 18-22 mins
PROG. 4
Steam cooking
Cooking time
or boiling
basket 4-5 mins
in the pan 5-6 mins
basket 5-6 mins
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