Cooking Times - Vegetables - Silvercrest SDG 800 B2 Bedienungsanleitung

8.1 Cooking times -
vegetables
• Prepare the vegetables by cutting off
thick stalks and cutting large vegetables
into similar-sized pieces.
• Leafy vegetables should be cooked for
as short a time as possible so that they
retain their colour.
Vegetable Quantity
Broccoli 400 g
Cauliflower 400 g
French 400 g
beans
Sprouts 400 g
Cabbage 400 g
Carrots 400 g
Peas 400 g
Courgette 400 g
Spinach 400 g
Mushrooms 200 g
Potatoes 900 g
New or 500 g
small pota-
toes
Asparagus 400 g
Artichokes 2 - 3 medi-
um-sized
12 GB
• Do not season vegetables until they are
cooked.
• Frozen vegetables can be cooked like
fresh ones. For many vegetables, cook-
ing time is extended by a few minutes
when they are frozen.
Cooking
time
10 - 15 min - Divide into florets
- Increase cooking time by about 5 min if frozen
- Stir/rearrange half-way through cooking time
15 - 20 min - Divide into florets
- Increase cooking time by about 5 min if frozen
- Stir/rearrange half-way through cooking time
25 - 30 min - Increase cooking time by about 5 min if frozen
- Stir/rearrange half-way through cooking time
20 - 25 min - Stir/rearrange half-way through cooking time
35 - 40 min - Freshly and shredded
- Stir/rearrange half-way through cooking time
20 - 25 min - Freshly and cut into slices
- Stir/rearrange half-way through cooking time
15 - 20 min - Stir/rearrange half-way through cooking time
20 - 25 min - Freshly and cut into quarters
- Stir/rearrange half-way through cooking time
15 - 20 min - Stir/rearrange half-way through cooking time
15 - 20 min - Freshly and cut into slices or very small whole
ones
- Stir/rearrange half-way through cooking time
30 - 40 min - Freshly, peeled and cut into quarters
- Stir/rearrange half-way through cooking time
35 - 40 min - Freshly peeled, left whole
15 - 20 min - Lay out flat in steamer basket, second layer
cross-wise over the top
50 - 55 min - Place in the steamer basket with the opening
facing downwards so that condensation can
drain off
Comments