Vitek VT-1559 Betriebsanweisung Seite 8

ENGLISH
Vegetables
Artichokes
Asparagus
Broccoli
Carrots (sliced
thin)
Cauliflower
Spinach
Green beans
Peas Frozen (le-
guminous)
Potatoes
MEAT AND CHICKEN
• The advantage of steam cooking is in fat melting and collecting in the drip tray. But it is pref-
erable to remove the extra fat prior to cooking. Grill meat is perfect for steam cooking.
• Marinate or cover meat or chicken with sauce before cooking.
• Check the readiness of the food by piercing them.
• Use fresh or dry herbs while cooking to add some taste.
Food Type
fillets, drum-
Chicken
sticks
undercut, fil-
Pork lets, steaks or
slices of fillet
slices of fillet,
Beef
loin or rump
1559.indd 8 1559.indd 8
Weight/
Type
Pieces
3 average
Fresh sized
Fresh 400 g
Frozen 400 g
Fresh 400 g
Frozen 400 g
Fresh 400 g
Fresh 400 g
Frozen 400 g
Fresh 250 g
Frozen 250 g
Fresh 400 g
Fresh
400 g
400 g
Fresh 400 g
Weight/
Pieces
250 g
(4 pcs)
450 g
400 g
(4 pcs.,
2,5 cm thick)
250 g
Cooking time
Herbs
(minutes)
garlic
tarragon 45-50
dill
magnolia vine
13 -15
bay leaf
16 -18
thyme
garlic
16 -18
red pepper
15 -18
tarragon
anise
mint 20 -22
dill
rosemary
16 -18
basil
18 -20
tarragon
thyme 8 -10
garlic 18 -20
caraway seeds
18 -20
dill
basil
10 -12
marjoram
15 -18
mint
Dill 20-22
Cooking
Herbs time (min-
utes)
curry
12- 15
rosemary
30 -35
thyme
curry
magnolia vine 5 -10
thyme
curry
red pepper 8 -10
thyme
8
Recommendations
Cut the stems off
Cross over the as-
paragus stalks so
the steam can cir-
culate
Stir slowly
Stir slowly
Stir slowly
Stir slowly
Stir slowly
Recommendations
Cut the excess fat off
Cut the excess fat off
Cut the excess fat off
10.06.2010 14:51:00 10.06.2010 14:51:00