Smeg FV38X, Руководство по эксплуатации

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Potatoes
Fresh
peas
Green
beans
Cooking chart
Artichokes
(small)
TIMES
Asparagus
Broccoli
Carrots
Celery root
Pumpkin
Mushrooms
Courgettes
Chinese
artichokes
Spinach
Endives
Fennel
Turnips
40 to 45 min.
35 to 40 min.
18 min.
20 to 22 min.
25 to 30 min.
15 to 20 min.
15 min.
10 to 15 min.
20 min.
20 min.
35 min
30 min.
22 min.
30 to 35 min.
15 to 20 min.
20 to 25 min.
25 min.
40 to 45 min.
Placed upside down in the dish
For tips decrease cooking time
in small bunches
in thin, round slices
in thin slices
in cubes
in round slices
core removed,
cut in half lengthwise
cut in half
in cubes
Leeks
25 min.
cut in half
cut in round slices
• These times
are a function of
the type, size
and freshness of
the vegetables.
Follow the indi-
cations that
appear in the
"Preparations"
column.
• The cooking
time remains the
same regardless
of the quantity
to be cooked.
Example:
1 or 4 artichokes
require the same
cooking time.
• To check if it is
cooked, stick the
tip of a knife into
the thickest part
of the vegetable;
there will be no
resistance if the
food is cooked.
(fresh) stir while cooking
(frozen) " "
/
Cauliflower
30 to 35 min.
22 min.
30 to 35 min.
Brussels sprouts
cauliflower in small bunches
chopped green cabbage
in thin strips
VEGETABLES
PREPARATIONS NOTES
Sea scallops
Mussels/
periwinkles
Crabs
Lobsters
Langoustines
10 to 12 min.
20 to 25 min.
25 min.
30 to 35 min.
12 to 15 min.
with seasoning
with seasoning
/
depending on weight
/
• Place the scal-
lops on the grid of
the glass dish,
add aromatic
herbs.
• Place the crus-
taceans on a bed
of seaweed.
SHELLFISH
CRUSTACEANS
Apples/pears/
peaches
Compote
Puddings
10 to 15 min.
25 min.
10 min.
whole, peeled
fruit in strips
in ramekins
• Times depend
on ripeness.
FRUITS
PUDDINGS
FOOD
Whatever the quantity
100 °
100 °
100 °
100 °
100 °
100 °
100 °
100 °
100 °
100 °
100 °
100 °
100 °
100 °
100 °
100 °
100 °
100 °
°C
90 °
95 °
95 °
95 °
90 °
90 °
95 °
90 °
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