FR
NL
D
I
SV
FI
DA
EN
NO
Preparation
Cooking
FRESH PRODUCE
Valve position
1
FROZEN PRODUCE
Valve position
2
Steam = cooked in the steam basket
Immersion = cooked directly in water
RICE : never fill more than half full including liquid as rice froths and boils up during
cooking. Use 225 g rice and 1.75 litre water from a boiling kettle.
Meat - Fish
Artichoke
Whole
- steam
18 min.
- immersion
15 min.
Asparagus
- immersion
5 min.
Beetroot, red
Peel after cooking - steam
20-30 min
dependingonsize
Broccoli
Florets
- steam
3 min.
3 min.
Brussels sprouts
- steam
7 min.
5 min. - immersion
Cabbage, green
sliced
- steam
6 min.
leaves
- steam
7 min.
Carrots
sliced
- steam
7 min.
5 min.
Cauliflower
Florets
- immersion
3 min.
4 min.
Celery
5-cm pieces
- steam
6 min.
- immersion
10 min.
Courgettes
2.5-cm slices
- steam
6
1/2
min.
9 min
- immersion
2 min.
Endives
- steam
12 min.
Green beans
Whole or sliced
- steam
8 min.
9 min.
Green lentils
(dried pulses)
- immersion
10 min.
Leek
5-cm slices
- steam
2
1/2
min.
Mushrooms
sliced
- steam
1 min.
5 min.
whole
- immersion
1
1/2
min.
Peas
- steam
1
1/2
min.
4 min.
Potatoes (such as King
Edwards)
quartered
- steam
12 min.
- immersion
6 min.
Pumpkin (mashed)
pieces
- immersion
8 min.
Rice
(Long grain white)
see note below
- immersion
7 min.
Spinach
- steam
5 min.
8 min.
- immersion
3 min.
Split peas
(dried pulses)
- immersion
14 min.
Turnips
2.5-cm cubes
- steam
7 min.
- immersion
6 min.
Table of cooking times
These cooking times are approximate and may need slight adjustment according to personal taste.
Vegetables
Weight
FRESH PRODUCE
Valve position 2
FROZEN PRODUCE
Valve position 2
Beef
1 kg (topside)
40 min (medium)*
1 hr (medium)*
Chicken
1.2 kg (whole)
27 min
Do not cook from frozen
Lamb
1.3 kg (half leg)
50 min (medium)*
1hr 10 min (1kghalfleg-medium)*
Monkfish
0.6 kg (fillets)
4 min
6 min
Pork
1 kg (leg joint)
35 min
Do not cook from frozen
Salmon
0.6 kg (4 steaks)
6 min
8 min
Tuna
0.6 kg (4 steaks)
7 min
9 min
* Cook for an additional 5 minutes for well done meat.
