Groupe SEB USA - T-FAL 6168 Table of cooking times, Fish - Shellfish, Meat - Poultry, Vegetables

Table of cooking times

Fish - Shellfish

Food	Type	Amount	Cooking Time
Fillet of fish	Frozen	250 g	10 -12 min.
	Fresh	250 g	6-8 min.
Steak	Tuna	250/400 g	10-12 min.
	Salmon	250/400 g	12-14 min.

Meat - Poultry

Food	Type	Amount	Cooking Time
Chicken	Fillets	250 g	12-15 min.
		450 g	30-35 min.
Sausages	Knackwurst	400 g	10 min.
(Prick them prior to cooking)	sausage
	Frankfort	400 g	15 min.
	sausage

Vegetables

Food	Type	Amount	Cooking Time
Artichokes	Fresh	3 average	45-50 min.
(cut the stem off)		sized artichokes
Asparagus (leave space between	Fresh	400 g	13-15 min.
the asparagus so the steam	Frozen	400 g	16-18 min.
can circulate)
Broccoli	Fresh	400 g	16-18 min.
	Frozen	400 g	15-18 min.
Cabbage (in quarters)	Fresh	400 g	40-45 min.
Carrots (sliced thin)	Fresh	400 g	20-22 min.
Mushrooms	Fresh	200 g	12-15 min.
Courgettes (Zucchini)	Fresh	400 g	16-18 min.
Spinach	Fresh	250 g	8-10 min.
	Frozen	400 g	18-20 min.
Green beans (thin)	Fresh	400 g	35-40 min.
(leave space between the green	Frozen	400 g	25-28 min.
beans so the steam circulates)
Peas	Fresh	400 g	10-12 min.
	Frozen	400 g	15-18 min.
Potatoes	Fresh	10-12 small	20-22 min.
(for shorter cooking time,
slice the potatoes)

Rice - Grains - Pasta

Food	Rice Amount	Water Amount	Cooking Time
White rice	200 g/2 pers.	300 ml	25 min.
	300 g/2 pers.	450 ml	35 min.
Brown rice	200 g/2 pers.	300 ml	35 min.
Couscous grain	150 g/2 pers.	300 ml	5-10 min.
(medium grain)
Pasta (spaghetti)	120 g/2 pers.	500 ml	18-20 min.

Other Foods

Food	Type	Amount	Cooking Time
Eggs	Hard-boiled	6	18 min.
	Soft-boiled	6	10 min.
Apples/Pears	Fresh	4 average	15-18 min.

Re-heating

Food	Type	Amount	Cooking Time
Meat	Pieces		10-20 min.
Pasta			10-20 min.
Vegetables			5-15 min.

Cooking times are indicative and may vary depending on the size of the food, the space between the food, the amount of food, and individual pre- ferences.

For foods with different cooking times: place the larger items or the items which require longer cooking times in basket n°1. As these cook, add basket n°2 filled with the more rapidly cooked items.

Use oven gloves when handling the baskets during the cooking time.

The longest

cooking time (indicated in the recipe tables) cor- responds to food cooked in basket n°3.