Sage the Risotto Plus BRC600, Инструкция пользователя

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STEAMING
VEGETABLES PREPARATION & TIPS QUANTITY COOKING TIME
Artichoke remove hard outer leaves & stalk 2 medium 30–35
Asparagus trim, leave as spears 2 bunches 12–14
Beans top and tail, leave whole 250g 13–15
Beets trim, do not break skin 300g 12–13
Peppers cut into strips 3 medium 14–16
Broccoli cut into florets 250g 8–10
Brussel Sprouts cut a cross in the base 375g 17–19
Cabbage large pieces 500g 10–12
Carrots cut into strips 3 medium 14–16
Celery slice into strips 3 stalks 5–6
Chickpeas soak for 12 hours 1 cup dried 40–45
Corn whole corn cobs 2 small cobs 20–22
Courgette sliced 350g 6
Mushrooms whole, unwashed 300g 8–10
Onions peeled, leave whole 6 medium 20–25
Mangetout topped and tailed 250g 4–5
Peas fresh, peeled
frozen
250g
250g
8–10
4–5
Potatoes all purpose, whole 4 (150–180g each) 35–40
Potatoes new, whole 6 (125g each) 25–30
Sweet Potato cut into pieces 300g 20–25
Spinach leaves and stems cleaned ½ bunch 5
Squash (baby) topped and tailed 350g 8
Turnips peeled, sliced & cut to 50g pieces 350g 15–17