7. Cooking table
Dish | Cooking insert selection * | Quantity (end weight) |
|
|
|
VEGETABLES ** |
|
|
Leaf spinach | perforated / unperforated | 500 g |
Cauliflower | perforated | 1 head |
Cauliflower and carrots | perforated | together approx. 1 kg |
Broccoli | perforated | 1 kg |
Peas | perforated / unperforated | 1 kg |
Stuffed vegetables (courgette, aubergine, peppers) | unperforated |
|
Green beans | perforated | 1 kg |
Kohlrabi | perforated | 1 kg |
Leek | perforated / unperforated | 1 kg |
Carrots | perforated | 1 kg |
Jacket potatoes | perforated | 1 kg (average size) |
Boiled potatoes | unperforated | 1 kg |
Asparagus, green | perforated | 1 kg |
Asparagus, purple | perforated | 1 kg |
Skinned tomatoes | perforated |
|
MISCELLANEOUS |
|
|
Vegetable pudding / vegetable flan | perforated, wire grill |
|
Potato gratin | unperforated |
|
Dumplings | perforated / unperforated |
|
Lasagne | unperforated |
|
Soufflé | shelf, perforated |
|
Soup ingredients |
| |
PULSES / RICE *** |
|
|
Long grain rice | unperforated | 250 g + 600 ml water |
Parboiled rice | unperforated | 250 g + 600 ml water |
Lentils | unperforated | 250 g + 750 ml water |
unperforated | 250 g + 1 l water | |
*Place the cooking insert on the second shelf from bottom. When steaming you can use two cooking inserts simultaneously. Use the second and third shelves from bottom.
** Some types of vegetables can be “quick steamed” at 100 % and temperatures between 102 - 120 °C / 215 - 250 °F . The higher temperature
shortens the cooking time. Not recommended for sensitive foods! | *** Follow packaging instructions. |
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