Cooking Table - Fagor 6HV-585 TCX Betriebsanleitung

EN

5 / COOKING TABLE

F F O O O O D D
Any quantity
Artichokes
(small)
Asparagus
Broccoli
Carrots
Celeriac
Pumpkin
Mushrooms
Cabbage
family
Courgettes
Crosnes
Spinach
Chicory
Fennel
Green
beans
Turnip
Peas fresh
Leeks
Potatoes
Coquilles
St Jacques
Mussels/
Winkles
Crab/ Crayfish
Lobster
Scampi
Apples/
peaches/pears
Stewed
Creamed
T T I I M M E E ° ° C C
1 1 0 0 0 0
4 4 0 0 t t o o 4 4 5 5 m m i i n n
3 3 5 5 t t o o 4 4 0 0 m m i i n n . .
1 1 0 0 0 0
1 1 8 8 m m i i n n . .
1 1 0 0 0 0
2 2 0 0 t t o o 2 2 2 2 m m i i n n . .
1 1 0 0 0 0
2 2 5 5 t t o o 3 3 0 0 m m i i n n . .
1 1 0 0 0 0
1 1 5 5 t t o o 2 2 0 0 m m i i n n . .
1 1 0 0 0 0
1 1 5 5 m m i i n n . .
1 1 0 0 0 0
3 3 0 0 t t o o 3 3 5 5 m m i i n n . .
2 2 2 2 m m i i n n . .
1 1 0 0 0 0
3 3 0 0 t t o o 3 3 5 5 m m i i n n . .
1 1 0 0 t t o o 1 1 5 5 m m i i n n . .
1 1 0 0 0 0
2 2 0 0 m m i i n n . .
1 1 0 0 0 0
2 2 0 0 m m i i n n . .
1 1 0 0 0 0
3 3 5 5 m m i i n n
3 3 0 0 m m i i n n . .
1 1 0 0 0 0
2 2 2 2 m m i i n n . .
1 1 0 0 0 0
3 3 0 0 t t o o 3 3 5 5 m m i i n n . .
1 1 0 0 0 0
1 1 5 5 t t o o 2 2 0 0 m m i i n n . . 1 1 0 0 0 0
1 1 0 0 0 0
2 2 0 0 t t o o 2 2 5 5 m m i i n n . .
1 1 0 0 0 0
2 2 5 5 m m i i n n . .
2 2 5 5 m m i i n n . .
1 1 0 0 0 0
4 4 0 0 t t o o 4 4 5 5 m m i i n n . .
1 1 0 0 t t o o 1 1 2 2 m m i i n n . .
9 9 0 0
2 2 0 0 t t o o 2 2 5 5 m m i i n n . .
9 9 5 5
9 9 5 5
2 2 5 5 m m i i n n . .
3 3 0 0 t t o o 3 3 5 5 m m i i n n . . 9 9 5 5
9 9 0 0
1 1 2 2 t t o o 1 1 5 5 m m i i n n . .
1 1 0 0 t t o o 1 1 5 5 m m i i n n . .
9 9 0 0
2 2 5 5 m m i i n n . . 9 9 5 5
1 1 0 0 m m i i n n . .
9 9 0 0
P P R R E E P P A A R R A A T T I I O O N N
placed upside down on the plate
Reduce time for tips only
florets
thinly sliced
thinly cut
diced
thinly sliced
Brussels sprouts
Cauliflower florets
Cabbage shredded
sliced
(fresh) stir during cooking
(frozen) " "
trunk removed and cut in 2
lengthwise cut in 2
diced
/
cut in 2
sliced
whole
w/.flavourings
w/.flavourings
/
depends on weight
/
whole, peeled
fruit sliced in
ramekins
18
C C O O M M M M E E N N T T S S
• These times
depend on the
nature, thickness
and freshness of
the vegetables.
Follow the ins-
tructions shown
in the "prepara-
tion" column.
• The cooking ti-
me is the same ir-
respective of the
quantity to be co-
oked. E.g.:1 or 4
artichokes –same
cooking time.
• To control the
level of cooking,
pierce the thic-
kest part of the
vegetable, if it is
cooked there will
be no resistance.
• Lay the shellfish
on the mesh of the
glass dish, add
aroma tic herbs.
• Lay crabs, etc.
on a bed of algae.
• Time depends
on ripeness.