Binatone FS?211VS, Instruction Manual

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Type Weight/number Approximate coo-
of pieces king time (minutes)
Artichoke, whole 4 whole ones 30-32
with peeled top
Asparagus, sprouts 450 g 12-14
Green beans 230 g 12-14
Beetroot 450 g cut 25-28
Broccoli, sprouts 450 g 20-22
Brussels sprouts 450 g 24-26
Celery 230 g fine cut 14-16
Cauliflower, sprouts 450 g 20-22
Aubergine 450 g sliced 16-18
Mushrooms, whole 450 g 10-12
Okra 450 g 18-20
Onions 230 g fine cut 12-14
Sweet peppers, up to 4 medium ones 12-13
whole (not stuffed)
Potatoes about 450 g cut 30-32
Potato, whole 6 small ones 28-30
French turnip 1 medium-sized, 14-16
diced
Cabbage 230 g sliced 15-20
Turnip 450 g cut 20-22
Fish and marine products
! Fish and marine products are quick to cook. So, for even cook-
ing, these products are recommended to be cooked in small
quantities.
!
Approximate time for cooking fresh or frozen (that has been
defrosted) marine products and fish are given in the table.
Before cooking, clean and prepare fresh marine products and
fish.
! Since the opening time for shells of mollusks, oysters and mus-
sels is different, check whether shells are open, to prevent over-
cooking.
!
Steamed marine products and fish can be served plain or with
butter or margarine and with lemon or with sauce.
Type Weight/number Approximate
of pieces cooking time (min)
Shellfish in shells
– hard shelled 450 g 10-12
Crab
– King crab, legs/claws 230 g 20-22
Lobster
– tail 2-4 pieces 16-18
– dressed 450-560 g 18-20
– whole, fresh 450-560 g 18-20
Mussels (fresh, in shells) 450 g 14-16
Oysters (fresh, in shells) 350 g 18-20
Scallop (fresh)
– freshwater (shelled) 450 g 14-16