Binatone FS-404, Instruction Manual

Page: 9 / 66

9
ENGLISH
Frozen vegetables that give off a lot of liquid during cooking should
be placed in the rice cup
(11) and covered with foil for the dura-
tion of the cooking period. Frozen products must be separated
from each other or mixed 10-12 minutes after starting cooking.
Use a fork or a long-handled spoon for this purpose.
Artichoke, whole
Asparagus, sprouts
Green beans
Oats
Beetroot
Broccoli sprouts
Brussels sprouts
Cabbage
Celery
Cauliflower, whole
Aubergine
Mushrooms, whole
Okra
Onions
Parsnip
Peas
Sweet peppers, whole
Potatoes
Potato, whole
French turnip
Spinach
Marrow squash
– summer yellow
and Zucchini
– winter Acom
and Buttemut
Turnip
Frozen vegetables
4 whole ones
with peeled top
450 g
230 g
450 g
450 g cut
450 g
450 g
450 g cut
230 g fine cut
450 g
450 g
450 g
450 g
230 g fine cut
230 g
450 g split
up to 4 medium
ones (not stuffed)
about 450 g
6 small ones
1 medium-sized,
diced
230 g
450 g sliced
450 g sliced
450 g
300 g
30–32
12–14
12–14
20–22
25–28
20–22
24–26
16–18
14–16
20–22
16–18
10–12
18–20
12–14
8–10
12–13
12–13
30–32
28–30
14–16
12–14
22–24
20–22
28–30
25–27
Type
Weight/number
of pieces
Approximate
cooking time
(minutes)
Fish and marine products
Fish and marine products are quick to cook. So, for even cooking,
these products are recommended to be cooked in small quanti-
ties.
Approximate time for cooking fresh or frozen (that has been de-
frosted) 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 mussels is
different, check whether shells are open, to prevent overcooking.
You can also cook fish fillet in the rice cup (11).
Steamed marine products and fish can be served plain or with
butter or margarine and with lemon or with sauce.