Kenwood FS350, FS360 manual Cooking guides, Poultry and fish

cooking guides

●These cooking times are only guidelines.

●Read 'food safety', page 2, and 'hints', page 3. vegetables

●Clean vegetables before cooking. Remove stems and peel if you like.

vegetable		quantity	preparation		minutes
Asparagus	454g (1lb)		Trim		15
Beans, green	454g (1lb)		Trim		15-20
Beans, runner	454g (1lb)		Trim and thinly slice		15-20
Broccoli	454g (1lb)		Cut into florets		20
Brussels sprouts	454g (1lb)		Trim and cut bases		25
Cabbage		1 small	Shred		25
Carrots	454g (1lb)		Thinly slice		20
Cauliflower	1 medium		Cut into florets		25
Courgettes	454g (1lb)		Thinly slice		15
Celery		1 head	Thinly slice		15
Leeks	3-4		Thinly slice		15
Mange tout	227g (8oz)		Trim		15
Mushrooms, button	454g (1lb)		Wipe		10
Parsnips	454g (1lb)		Dice or thinly slice		15
Peas	454g (1lb)		Shell		15
Potatoes, new	454g (1lb)		Wipe		30
eggs		preparation			minutes
Boiling* or poaching		Use a cup or		10-12 for soft,
		ramekin dish		15-20 for hard
		for poaching

*When boiling eggs, place them in the built in egg holders in the bottom of the basket.

poultry and fish

●Don't overcrowd the baskets.

food	quantity	minutes	comments
Chicken,	4-5	30	Steam until thoroughly
boneless breasts			cooked and tender
Clams	454g (1lb)	10	Steam until open
Prawns, medium	454g (1lb)	10	Steam until pink
Fish, fillets	227g (8oz)	10	Steam until it flakes
Fish, steak	2.5cm (1") thick	15-20	Steam until it flakes
Fish, whole	340g (12oz)	15-20	Steam until it flakes
Lobster tails	2-4	20	Steam until red
Mussels	454g (1lb)	15	Steam until open
Oysters	6	15	Steam until open
Scallops	227g (8oz)	15	Steam until hot and
			tender

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