Steam Cuisine VITASAVEUR, Инструкция по эксплуатации

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Eng
Meat • Poultry
Food Type Amount Cooking Time Recommendations
Chicken breast (boneless) Strips 500 g 12 - 15 min. Remove skin.
Whole 450 g 15 - 20 min.
Chicken drumsticks or Fresh 4 30 - 35 min. After steaming, brown the skin
thigh joints under the grill if desired.
Turkey steaks and escalope Fresh 600 g 20 - 25 min.
Pork fillet Fresh 450 g 12 - 15 min. Cut into 1 cm slices.
Lamb steaks Fresh 500 g 10 - 15 min.
Sausages (pre-cooked) Knackwurst 10 8 - 12 min.
Frankfurter 10 10 - 12 min. Pierce before cooking.
Fish • Shellfish
Food Type Amount Cooking Time Recommendations
Thin fillet of fish Fresh 450 g 8 - 10 min. Don’t pile up the fish fillets.
(cod, plaice, sole, salmon, haddock...)
Frozen 450 g 10 - 15 min.
Thick fillets or steaks Fresh 400 g 15 - 20 min.
Whole fish
(trout, salmon trout...)
Fresh 600 g 25 - 30 min.
Mussels Fresh 1 kg 15 - 20 min. Discard any unopened mussels.
Prawns (raw) Fresh 200 g 3 - 7 min. According to your taste.
Scallops Fresh 100 g 5 - 10 min. According to your taste.
Table of cooking times
Cooking times are approximate and use the lower basket, unless stated otherwise. Times may vary
depending on the amount of food, size of the food, the space between the food, using a different basket level and
individual preferences. For larger or smaller quantities, adjust the cooking time accordingly. Cooking times may be
increased when using more than one basket to steam food.
Check food near the end of cooking, especially vegetables and fruit, as an extra few minutes can result in over
cooked food.
Use oven gloves when handling the baskets during cooking.
Vegetables
Food Type Amount Cooking Time Recommendations
Artichokes (globe) Fresh 3 average 30 - 35 min. Cut the base.
Asparagus Fresh 600 g 15 - 20 min. Cut the base. Exact time depends
on thickness.
Broccoli Fresh 400 g 20 - 25 min. Cut into small florets and trim off
Frozen 400 g 15 - 20 min. thick stems.
Cabbage (green pointed spring) Fresh 400 g 15 - 18 min. Sliced or shredded. Cut off thick
stems. Toss halfway through cooking.
Cabbage (red) Fresh 600 g 15 - 18 min. Sliced or shredded. Cut off thick
stems. Toss halfway through cooking.
Carrots Fresh 500 g 10 - 15 min. Cut into 3 mm thin slices.
Cauliflower florets Fresh 1 average 25 - 30 min. Cut into small florets and trim off
thick stems.
Celeriac Fresh 350 g 20 - 25 min. In cubes or slices.
Corn on the cob Fresh 2 35 - 45 min.
Courgettes Fresh 600 g 12 - 15 min. Thinly sliced.
600 g 12 - 17 min. Cut into 5 cm chunks.
Fine whole green beans Fresh 500 g 20 - 25 min.
Frozen 500 g 15 - 20 min.
Leeks (baby whole) Fresh 500 g 15 - 20 min. Cooking time depends on
thickness and size.
Leeks (sliced) Fresh 500 g 8 - 12 min. Cut into thin slices.
Mange tout Fresh 500 g 10 - 15 min.
Mushrooms Fresh 500 g 10 - 15 min. Cut the base and wash well.
Peas Fresh 400 g 20 - 25 min.
Frozen 400 g 20 - 25 min.
Peppers Fresh 300 g 10 - 15 min. Cut into wide strips.
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