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

6

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Kenwood FS460 series, FS450 manual Cooking guides, Poultry and fish

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