Cooking Chart - De Dietrich DOV499 Serie Bedienungsanleitung

99634024_A_ML.qxp 14/09/2006
FOOD
Whatever the quantity
Artichokes
(small)
Asparagus
Broccoli
Carrots
Celery root
Pumpkin
Mushrooms
Cauliflower
Courgettes
Chinese
artichokes
Spinach
Endives
Fennel
Green
beans
Turnips
Fresh
peas
Leeks
Potatoes
Sea scallops
Mussels/
periwinkles
Crabs
Lobsters
Langoustines
Apples/pears/
peaches
Compote
Puddings
14:21 Page 39

Cooking chart

TIMES °C
100
Placed upside down in the dish
40 to 45 min.
100
35 to 40 min.
100
18 min.
100
20 to 22 min.
100
25 to 30 min.
100
15 to 20 min.
100
15 min.
Brussels sprouts
30 to 35 min.
cauliflower in small bunches
100
22 min.
chopped green cabbage
30 to 35 min.
100
10 to 15 min.
100
20 min.
(fresh) stir while cooking
100
20 min.
(frozen)
35 min
100
30 min.
100
22 min.
100
30 to 35 min.
100
15 to 20 min.
100
20 to 25 min.
100
25 min.
25 min.
100
40 to 45 min.
90
10 to 12 min.
95
20 to 25 min.
95
25 min.
95
30 to 35 min.
90
12 to 15 min.
90
10 to 15 min.
95
25 min.
10 min.
90
PREPARATIONS
For tips decrease cooking time
in small bunches
in thin, round slices
in thin slices
in cubes
in thin strips
in round slices
"
core removed,
cut in half lengthwise
cut in half
in cubes
/
cut in half
cut in round slices
with seasoning
with seasoning
/
depending on weight
/
whole, peeled
fruit in strips
in ramekins
NOTES
• These times
are a function of
the type, size
EN
and freshness of
the vegetables.
Follow the indi-
cations that
appear in the
"Preparations"
column.
• The cooking
time remains the
same regardless
of the quantity
to be cooked.
Example:
1 or 4 artichokes
require the same
"
cooking time.
• To check done-
ness, stick the
tip of a knife into
the thickest part
of the vegetable;
there will be no
resistance if the
food is cooked.
• Place the scal-
lops on the grid of
the glass dish,
add aromatic
herbs.
• Place the crus-
taceans on a bed
of seaweed.
• Times depend
on ripeness.
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