Vitek VT-1558, Manual Instruction

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7
ENGLISH
Vegetables Type
Weight/
Pieces
Herbs
Cooking time
(minutes)
Recommendations
Artichokes
Fresh
3 average
sized
garlic
tarragon
dill
45-50 Cut the stems off
Asparagus
Fresh
Frozen
400 g
400 g
magnolia vine
bay leaf
thyme
13 -15
16 -18
Cross over the as-
paragus stalks so
the steam can cir-
culate
Broccoli
Fresh
Frozen
400 g
400 g
garlic
red pepper
tarragon
16 -18
15 -18
Carrots (sliced
thin)
Fresh 400 g
anise
mint
dill
20 -22 Stir slowly
Cauliflower
Fresh
Frozen
400 g
400 g
rosemary
basil
tarragon
16 -18
18 -20
Stir slowly
Spinach
Fresh
Frozen
250 g
250 g thyme
garlic
8 -10
18 -20
Stir slowly
Green beans Fresh 400 g
caraway seeds
dill
18 -20 Stir slowly
Peas
Fresh
Frozen (le-
guminous)
400 g
400 g
basil
marjoram
mint
10 -12
15 -18
Stir slowly
Potatoes Fresh 400 g Dill 20-22
MEAT AND CHICKEN
• The advantage of steam cooking is in fat melting and collecting in thedrip tray. But it is
preferable to remove the extra fat prior to cooking. Grill meat is perfect for steam cook-
ing.
• Marinate or cover meat or chicken with sauce meat or chicken before cooking.
• Check the readiness of the food by piercing them.
• Use fresh or dry herbs while cooking to add some taste.
Food Type
Weight/
Pieces
Herbs
Cooking
time (min-
utes)
Recommendations
Chicken
fillets, drum-
sticks
250 g
(4 pcs)
450 g
curry
rosemary
thyme
12- 15
30 -35
Cut the excess fat off
Pork
undercut, fil-
lets, steaks or
slices of fillet
400 g
(4 pcs.,
2,5 cm thick)
curry
magnolia vine
thyme
5 -10 Cut the excess fat off
Beef
slices of fillet,
loin or rump
250 g
curry
red pepper
thyme
8 -10 Cut the excess fat off
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