AEG DG 5552 Mode D'emploi page 51

3. For each rice grade, check after the given mini-
mum cooking time if the rice has been evenly
cooked. Stir the rice.
4. When checking/stirring the rice, make sure no
condensation water will drop into the rice bowl.
This would change the texture and taste of the
rice.
5. After cooking you may season the rice with salt,
pepper or butter.
Rice grade together in the rice bowl
Rice Water
Brown rice
- normal 1/2 cup 1 cup
- half done 1 cup 1 1/2 cups
("parboiled")
Mixture of long grain and wild rice
- normal 1 cup 1 1/2 cups
- fast-cook- 1 cup 1 3/4 cups
ing
Instant rice 1 cup 1 1/2 cups
White rice
- normal 1 cup 1 1/2 cups
- long grain 1 cup 1 2/3 cups
Vegetables/fruits:
1. Thoroughly clean vegetables and cut off the
stem. Clean, peel and cut as desired. Smaller
pieces cook faster than bigger ones.
2. Amount, quality, freshness, size/uniformity and
the temperature of frozen food might influence
the cooking time. Amount of water and cooking
time are variable, depending on the desired
result.
3. Do not defrost frozen vegetables before cooking.
Vegetables/fruits Weight or
amount in pieces
Artichokes, whole 4 whole pieces
Asparagus, heads 500 g
Beans
- green/waxed 250 g
- cut or whole 500 g
- thick beans 500 g, shucked
Beetroot 500 g, cut
Broccoli, flowers 500 g
Brussels sprouts 500 g
White cabbage 500 g, cut
Celery 250 g, sliced
Carrots 500 g, sliced
Cauliflower, whole 500 g
Corn on the cob 3-5 cobs
Vegetables/fruits
Eggplant
Champignons,
whole
Onions
Pepper, whole
Potatoes (approx.)
Rutabagas
Approximate
Spinach
time
Pumpkin
(minutes)
Beets
Frozen vegetables
42-45
Apples
45-50
Pears
Fish and seafood:
1. The cooking time settings in the above table
56-58
refer to fresh, frozen and defrosted seafood
18-20
and fish. Clean fresh seafood and fish before
steaming.
12-15
2. Most of the fish and seafood cooks fast. Cook
smaller servings or the mentioned amounts.
45-50 3. Big and smaller scallops or oysters open at
different times. Check the shell in order to avoid
50-55
pre-cooking. Do not eat scallops the shell of
which did not open after cooking, in order to
avoid possible fish poisoning!
4. You may cook fish filet in the rice bowl also.
5. Set appropriate cooking times.
Seafood/fish
Big scallops in shells
Shrimps
Lobster
Approximate
- tail
time (minutes)
- cut
30-32
Small scallops
12-14
(fresh, in shell)
Oysters (fresh, in
12-14
shell)
20-22
Queen scallops (fresh)
12-13
Prawn
25-28
- medium, in shell
20-22
- big/large, in shell
24-26
Fish
16-18
- whole
14-16
- filet
18-20
- steak
20-22
14-16
eNGLIsh
Weight or Approximate
amount in pieces time (minutes)
500 g 16-18
500 g 10-12
250 g, thinly sliced 12-14
medium, up to 4 12-13
500 g 30-32
1 medium, diced 28-30
250 g 14-16
500 g 16-18
500 g, sliced 20-22
285 g 28-50
500 g, pieces 10-15
500 g, pieces 10-15
Weight or Approximate
amount in time (minutes)
pieces
500 g 10-12
250 g 20-22
2-4 16-18
500-600 g 18-20
500 g 14-16
1500 g 18-20
500 g 16-18
500 g 10-12
500 g 16-18
250-375 g 10-12
500 g 10-12
500 g, 2.5 cm 16-18
thick
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