TEFAL P20506, Руководство пользователя

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21
16 min.
15 min.
5 min.
3 min.
7 min.
5 min.
3 min.
5 min.
10 min.
5 min.
2 min.
8 min.
6 min.
6 min.
7 min.
45 min.
10 min.
2 min. 30
1 min.
1 min. 30
1 min. 30
8 min.
16 - 24 min.
7 min.
20 min.
7 min.
6 min.
4 min.
3 min.
14 min.
5 min.
6 min.
15 min.
18 min.
15 min.
5 min.
3 min.
7 min.
6 min.
3 min.
6 min.
10 min.
6 min. 30
2 min.
12 min.
7 min.
6 min.
7 min.
45 min.
10 min.
2 min. 30
1 min.
1 min. 30
1 min. 30
8 min.
20 - 30 min.
7 min.
20 min.
10 min.
6 min.
5 min.
3 min.
14 min.
7 min.
6 min.
15 min.
Artichokes - steamed
- immersed in water
Asparagus - immersed in water
Broccoli florets - steamed
Brussels sprouts - steamed
Carrots (sliced) - steamed
Cauliflower florets - immersed in water
Celery (pieces) - steamed
- immersed in water
Courgettes (sliced) - steamed
- immersed in water
Endives (in pieces if large) - steamed
Green beans (whole) - immersed in water
Green cabbage sliced - steamed
stripped - steamed
Green flageolet beans - immersed in water
Green lentils (pulses*) - immersed in water
Leeks (sliced) - steamed
Mushrooms sliced - steamed
whole - immersed in water
Peas - steamed
Pumpkin (purée) - steamed
Red beetroot - steamed
Rice ** - immersed in water
Semi-dried beans - immersed in water
Sliced old potatoes
(1 cm slices or quartered)
- steamed
- immersed in water
Spinach - steamed
- immersed in water
Split peas (pulses*) - immersed in water
Turnips (cubed) - steamed
- immersed in water
Wheat (pulses) - immersed in water
Artichoke hearts - steamed
Broccoli - steamed
Brussels sprouts - steamed
Butter beans - steamed
Cauliflower - steamed
Courgettes - steamed
Extra thin green beans - steamed
Flageolet beans - steamed
Flat beans - steamed
Mushrooms - steamed
Peas - steamed
Sliced carrots - steamed
Sliced leeks - steamed
Whole baby carrots - steamed
Whole leaf spinach (block) - steamed
Cooking vegetables
fresh vegetables
Frozen vegetables
* = When cooking pulses they swell up and tend to froth up so do not fill more than one-third full. Use 2 pints
(1.2 litres) water for every 450 g (1 lb) pre-soaked weight of pulses. Remember all dried peas and dried beans, must
be soaked in boiling water for 1 hour before cooking. Drain, rinse thoroughly and cook in fresh water. Never eat
uncooked beans or peas. Soaking is not necessary for red lentils. The high temperatures achieved in the pressure
cooker ensure that any natural toxins in the pulses are destroyed. Canned beans and pulses can simply be drained
and rinsed before use in recipes.
** = When cooking rice, cereal or pasta, do not fill more than half full as it expands during cooking.
6 min.
3 min.
6 min.
8 min.
5 min.
11 min.
6 min.
12 min.
6 min.
6 min.
4 min.
6 min.
24 min.
10 min.
9 min. 5 min.
3 min.
6 min.
6 min.
4 min.
8 min.
5 min.
10 min.
5 min.
5 min.
4 min.
5 min.
20 min.
8 min.
7 min.
4137-4133368VITALY-M4.qxp 3/12/04 15:48 Page 21