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12
Meat - Fish
Table of Cooking Times
Vegetables
Cooking
FRESH PRODUCE
Valve position 1
FROZEN PRODUCE
Valve position 2
Artichoke
- steam
14 min.
- immersion
12 min.
Asparagus
- immersion
4 min.
Beets
- steam
16 - 24 min.
Broccoli
- steam
3 min.
3 min.
Brussels sprouts
- steam
5 min.
4 min. - immersion
Cabbage, green
sliced
- steam
5 min.
leaves
- steam
5 min.
Carrots
sliced
- steam
5 min.
4 min.
Cauliflower
- immersion
3 min.
4 min.
Celery
- steam
5 min.
- immersion
8 min.
Endives
- steam
10 min.
Green beans
- steam
6 min.
7 min.
Leek
sliced
- steam
2 ½ min.
Mushrooms
sliced
- steam
1 min.
4 min.
whole
- immersion
1 ½ min.
Peas
- steam
1 ½ min.
4 min.
Potatoes
quartered
- steam
10 min.
- immersion
5 min.
Pumpkin (mashed)
- immersion
6 min.
Rice
- immersion
5 min.
Spinach
- steam
4 min.
6 min.
- immersion
3 min.
Turnips
- steam
5 min.
- immersion
5 min.
White beans semi-dry
- steam
16 min.
Zucchini
- steam
5 min.
7 min
- immersion
2 min.
FRESH
Valve position 2
FROZEN
Valve position 2
Beef (roast 2 lbs)
8 min.
23 min.
Chicken (whole 2.6 lbs)
16 min.
36 min.
Lamb (leg 2.8 lbs)
20 min.
28 min.
Monk fish (fillets 1.5 lbs)
4 min
5 min
Pork (roast 2 lbs)
20 min.
36 min.
Salmon (4 steaks 1.5 lbs)
5 min
6 min
Tuna (4 steaks 1.5 lbs)
5 min
7 min
steam = in the steam basket
immersion = in water
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