4.3 Vegetables product group
Cooking profiles in the Vegetables product group
Tried and tested cooking profiles in the 'Vegetables' product group:
Product
Quantity per GN
1/1 tray*
Condition
Accessories
Steamed leaf spinach
99 °C
600 g
Fresh
65 mm GN, per‐
forated
Steamed broccoli
100 °C 1.5 kg
Fresh
65 mm GN, per‐
forated
Steamed cauliflower
100 °C 2 kg
Fresh
65 mm GN, per‐
forated
Steamed Brussels
sprouts
100 °C 2 kg
Fresh
65 mm GN, per‐
forated
Steamed green beans
100 °C 2 kg
Fresh
65 mm GN, per‐
forated
Steamed frozen vege‐
tables
100 °C 2 kg
Frozen
65 mm GN, per‐
forated
Steamed snow peas
100 °C 1.5 kg
Frozen
65 mm GN, per‐
forated
Steamed peas
100 °C 1.5 kg
Frozen
65 mm GN, per‐
forated
Steamed turnips
100 °C 2 kg
Fresh, cut in strips
65 mm GN, per‐
forated
Steamed vegetable
soup
100 °C 1.5 kg
Frozen
65 mm GN, per‐
forated
Steamed white aspara‐
gus
100 °C 1.5 kg
Frozen
65 mm GN, per‐
forated
Grilled green aspara‐
gus
210 °C 750 g
Fresh
Grill rack, pre‐
heated
Fried breaded mush‐
rooms
210 °C 35 pcs.
Fresh, halved
Frying basket
Roasted cauliflower
210 °C 1.5 kg
Fresh
black plate
Grilled fennel
210 °C 2 pcs.
Fresh, cut in 0.5 cm
slices
Grill rack, pre‐
heated
Grilled antipasti
210 °C 750 g
Fresh
Grill rack, pre‐
heated
Grilled corn on the cob
180 °C 12 pcs.
Thawed
Frying basket
Baked squash
180 °C 750 g
Fresh, in 1 cm strips black plate
Baked onions
180 °C 18 pcs.
Fresh, halved
Grill rack, pre‐
heated
*) The size and maximum number of baking trays can be found in the chapter 'Shelf options'.
4 Preset cooking profiles in easyStart
Operating instructions
32