9
ENGLISH
Asparagus
Fresh
Frozen
400 g
400 g
citriodora
bay leaf
thyme
13-15
16-18
Keep space for steam
Broccoli
Fresh
Frozen
400 g
400 g
garlic
paprika
estragon
16-18
15-18
Carrot (cut)
Fresh
400 g
anise
mint
dill
20-22
Stir when cooking
Cauliflower
Fresh
Frozen
400 g
400 g
rosemary
sweet basil
estragon
16-18
18-20
Stir when cooking
Spinach
Fresh
Frozen
250 g
250 g
thyme
garlic
8-10
18-20
Stir when cooking
Beans
Fresh
400 g
caraway
dill
18-20
Stir when cooking
Peas
Fresh
Frozen
(podded)
400 g
400 g
Sweet basil
marjoram mint
10-12
15-18
Stir when cooking
Potatoes
Fresh
400 g
dill
20-22
MEAT AND CHICKEN
• Steam cooking of products has lots of advantages because when cooking fat is rendered
from products and drained to the tray. But before products cooking it is desirable to re-
move excess fat. Meat for grill is perfectly suitable for steam cooking.
• Marinade or fill meat or chicken with sauce before cooking.
• Check products for preparedness using a skewer.
• Use fresh or dry herbs when cooking products to season them.
Products
Type
Weight/
Volume, pcs.
Herbs
Cooking time
(minutes)
Recommendations
Chicken
fillet, legs
250g (4 pcs.)
450g
carry
rosemary
thyme
12-15
30-35
Cut excess fat
Pork
Rump steak,
fillet,
stakes or
pieces of fillet
400 g (4 pcs.,
thickness 2.5
cm)
curry citriodora
thyme
5-10
Cut excess fat
Beef
Pieces of
fillet, sirloin or
rump
250 g
curry paprika
thyme
8-10
Cut excess fat
FISH AND SEAFOOD
• Fish is cooked when pieces can easily be removed from the bones.
• Frozen fish and seafood may be cooked without preliminary defrosting it is only necessary
to increase time of cooking.
• Use slice of lemon when cooking fish or seafood to season them.
Products
Type
Weight/
Volume, pcs.
Herbs
Cooking
time
(min)
Recommendations
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