Frozen Food And Whole Foods - Silit Sicomatic classic Bedienungshinweise

13.7

Frozen food and whole foods

Frozen food
You can thaw frozen food quickly and gently in the Sico-
matic® classic to retain vitamins, flavours and minerals.
Lengthy defrosting and thawing times are reduced to
minutes, however this depends on the size of the frozen
food.
Here are a few more tips
→ The heating times for frozen meat are a little longer
and the cooking times are a little shorter than for
fresh meat.
→ Small thin pieces of meat, such as escalopes and
chops as well as goulash that were frozen as individual
chunks; do not defrost them, instead brown them in
hot fat and then cook as normal.
→ Slightly thaw large thick pieces of meat and then
brown them in hot fat or e.g. for meat stocks cook in
boiling water.
→ If the poultry has already been gutted and split,
prepare similarly to fresh poultry.
→ Frozen fish is either cooked in the insert at cooking
level 1 or simmered briefly in hot fat in the bottom of
the pot and then finish cooking with the rest of the
liquid at cooking level 1.
→ Place the frozen vegetables in the insert. Pour the
usual amount of water into the bottom of the pot to
generate steam, and cook.
Whole foods
A healthy diet incorporates a variety of different grains,
which usually involve many hours of soaking followed
by a very long cooking time. In the Sicomatic® classic,
this long cooking time can be reduced up to 2/3. Prior
soaking is also no longer necessary. Another advantage
of cooking whole foods in the Sicomatic® classic is that
it efficiently retains the vitamins and minerals of whole
grains when cooking at cooking level 1 and it also saves
energy. The following rule of thumb applies to cooking
grains: double the amount of liquid compared with the
grain (i.e. 200 ml liquid for 100 g grains).
Cooking time guidelines:
Cooking times apply for 200 g
Type of grain Cooking level Cooking time
Wheat 1
Rye 1
Naked barley 1
Green spelt 1
Spelt 1
Brown rice 1
Naked oat 1
Millet 1
Buckwheat 1
For certain types of grain the soaking times can be 6 to 10 hours,
followed by swelling times of 10 to 30 minutes.
EN
in min.
30
20
23
15
15
10
5
10
2
45