Lagrange Ligne & Saveurs 299901, User Instructions

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Recommendations and cooking times
Recommendations:
Cooking times can vary depending on the size of the foodstuffs
and their individual tastes. In order to allow the steam to pass
through, never squeeze in the foodstuffs to be cooked too
tightly. Cut the food to be cooked into small pieces that are the
same size.
Cooking times:
Meat, Fish, and Seafood
Type of food Quality Quantity Cooking time
Chicken fillets Fresh 3 x 150g 15 to 20 min
Turkey escalopes Fresh 3 x 150g 15 to 20 min
Frankfurters Fresh 500g 15 to 20 min
Fish fillets Fresh 2 x 200g 12 to 15 min
Trout Fresh 2 x 150g 16 to 20 min
Tuna slices Fresh 3 x 200g 16 to 25 min
Prawns Fresh 500g 10 to 15 min
Mussels and scallops Fresh 700g 15 to 20 min
Lobster tails Frozen 3 x 200g 30 to 35 min
10
Rice and Eggs
Type of food Quality Quantity Cooking time
Rice 100g/person, 400g Long grain 2 doses of rice 45 to 50 min
maximum (mix water Basmati for every 3
and rice in the rice bowl) Thai doses of water,
Eggs Boiled 6 10 min
Eggs Soft-boiled 6 11 min
Eggs Hard-boiled 6 20 min
Vegetables and fruits
Type of food Quality Quantity Cooking time
Artichokes Fresh 4 50 to 58 min
Asparagus Fresh 500g 16 to 20 min
Broccoli Fresh 500g 15 to 25 min
Cauliflower Fresh 500g 20 to 25 min
Brussels sprouts Fresh 500g 25 to 28 min
Courgettes Fresh 500g 20 to 25 min
(cut into slivers)
Carrots
Fresh 500g 25 to 28 min
(in thin slices)
Spinach
Fresh 350g 9 to 12 min
Fennel Fresh 500g 20 to 25 min
String beans Fresh 500g 38 to 45 min
Peas Fresh 500g 15 to 20 min
Leeks Fresh 500g 20 to 25 min
Potatoes Fresh 550g 25 to 30 min
(cut into pieces)
Apples (Pink Lady,
Fresh 6 25 to 30 min
Royal Gala, Canada, etc.)