Vegetables - Silit Sicomatic classic Bedienungshinweise

13.2

Vegetables

The specified cooking times are guidelines to help you
quickly determine your own cooking times. Cooking
times not only depend upon the quality of the food you
are cooking, but also on the following:
→ The smaller you chop vegetables, the quicker they
will cook.
→ The crispier or "al dente" the vegetable should be, the
shorter the cooking time. We have specified the time
for "al dente" and "well cooked".
In case of doubt remember: It is better to undercook, as you can always cook it some more.
However if it is overcooked, you cannot make it "crunchy" again.
Cooking time guidelines: Cooking times apply for 500 g
Fresh vegetables Cooking level
Artichoke 1
Spinach leaves 1
Cauliflower 1
Cauliflower 1
Green beans 1
Broccoli 1
Mushrooms 1
Fennel 1
Fresh peas 1
→ The larger the overall quantity of food being cooked,
the longer the cooking time. For "al dente" results,
the quantity should not be too large, otherwise the
food is "al dente" but the inside is raw. Small time dif-
ferences usually have little influence. However, with
vegetables, a single minute can transform them from
"al dente" to "well cooked".
The cooking time always starts when steam is first
released.
The vegetables are placed in the insert for the following
cooking times. The vegetables, therefore, are not in con-
tact with the water and cannot be leached out.
Cooking time in min.
al dente Well cooked
30 35
0.5 3.5
3 5
7 10
7 9
4 6
1 3
13 17
3 5
EN
Comments
Whole
Leaves
Florets
Whole
–
Florets
–
Halved
–
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