How it works
en
35
Vegetables
An overview of our recommendations for making vegetable dishes is provided below.
Food
Cooking tray
Heating function
Temperature in
°C
Cooking time in
min
Tips and informa-
tion
Cauliflower
(500 g)
Perf un-
perforated steam-
ing tray
85
40 - 50
Vacuum-seal
along with a little
water, butter, salt
and nutmeg.
Mushrooms,
quartered (500 g)
Perf un-
perforated steam-
ing tray
85
20 - 25
Vacuum-seal
along with some
butter, rosemary,
a little garlic and
salt.
Chicory, halved
(4 - 6 heads)
Perf un-
perforated steam-
ing tray
85
40 - 45
Vacuum-seal
along with some
orange juice,
sugar, salt, butter
and thyme.
Green asparagus,
whole (600 g)
Perf un-
perforated steam-
ing tray
85
20 - 30
Note:
Blanch
green asparagus
before vacuum-
sealing to retain
the colour.
Vacuum-seal
along with some
butter, salt, a little
sugar and pep-
per.
Carrots, in
0.5 cm slices
(600 g)
Perf un-
perforated steam-
ing tray
90
70 - 80
Vacuum-seal
along with some
orange juice,
curry powder/
paste and butter.
Potatoes, peeled
and quartered
(800 g)
Perf un-
perforated steam-
ing tray
95
35 - 45
Vacuum-seal
along with some
butter and salt.
Note:
Can be
used for making
dishes such as
salad.
Cherry tomatoes,
whole or halved
(500 g)
Perf un-
perforated steam-
ing tray
58
25 - 5
Mix together red
and yellow cherry
tomatoes.
Vacuum-seal
along with some
olive oil, salt and
sugar.
Squash, in
2 x 2 cm cubes
(600 g)
Perf un-
perforated steam-
ing tray
90
25 - 35
The cooking time
may vary depend-
ing on the type of
squash.
Courgettes, in
1 cm slices
(600 g)
Perf un-
perforated steam-
ing tray
85
25 - 30
Vacuum-seal
along with some
olive oil, salt and
thyme.
Mangetouts,
whole (500 g)
Perf un-
perforated steam-
ing tray
85
5 - 10
Vacuum-seal
along with some
butter and salt.
Summary of Contents for C17DR00.0
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