TEFAL CLIPSO + Precision, User Manual

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66
* depending on model
Table of cooking times
Vegetables
Cooking
FRESH PRODUCE
Valve position
FROZEN PRODUCE
Valve position
Artichoke
- steam*
18 min
- immersion**
15 min
Asparagus - immersion
5 min
Beetroot, red - steam
20 - 30 min
Broccoli - steam 3 min 3 min
Brussels sprouts - steam 7 min 5 min - immersion
Cabbage, green
sliced - steam
6 min
leaves - steam
7 min
Carrots sliced - steam
7 min 5 min
Cauliflower - immersion
3 min 4 min
Celery
- steam
6 min
- immersion
10 min
Courgettes
- steam
6:30 min 9 min
- immersion
2 min
Endives - steam
12 min
Green beans - steam
8 min 9 min
Green lentils (dried pulses)
(1)
- immersion
10 min
Leek sliced - steam 2:30 min
Mushrooms
sliced - steam 1 min 5 min
whole - immersion
1:30 min
Peas - steam
1:30 min 4 min
Potatoes quartered
- steam
12 min
- immersion
6 min
Pumpkin (mashed) - immersion
8 min
Rice, white (2) - immersion
7 min
Spinach
- steam
5 min 8 min
- immersion
3 min
Split peas (dried pulses)
(1)
- immersion
14 min
Turnips
- steam
7 min
- immersion
6 min
White beans semi-dry
(1)
- steam
20 min
* In the steam basket
** In water
(1) = When cooking pulses they swell up and tend to froth up so do not fill more than one-third fulll. Use 2 pints (1.2 litres) water
for every 450 g (1 lb) pre-soaked weight of pulses. Remember all dried peas and dried beans, must be soaked in boiling
water for 1 hour before cooking. Drain, rinse thoroughly and cook in fresh water. Never eat uncooked beans or peas. Soaking
is not necessary for red lentils. The high temperatures achieved in the pressure cooker ensure that any natural toxins in the
pulses are destroyed. Canned beans and pulses can simply be drained and rinsed before use in recipes.
(2) = When cooking rice, cereal or pasta, do not fill more than half full as it expands during cooking.