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Les langues disponibles
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Weight/number
Type
of pieces
Artichoke, whole
4 whole ones
with peeled top
Asparagus, sprouts
450 g
Green beans
230 g
Oats
450 g
Beetroot
450 g cut
Broccoli, sprouts
450 g
Brussels sprouts
450 g
Cabbage
450 g cut
Celery
230 g fine cut
Cauliflower, whole
450 g
Aubergine
450 g
Mushrooms, whole
450 g
Okra
450 g
Onions
230 g fine cut
Parsnip
230 g
Peas
450 g split
Sweet peppers, whole
up to 4 medium
ones (not stuffed)
about 450 g
Potatoes
6 small ones
Potato, whole
1 medium-sized,
French turnip
diced
230 g
Spinach
Marrow squash
450 g sliced
summer yellow
and Zucchini
winter Acom
450 g sliced
and Buttemut
Turnip
450 g
Frozen vegetables
300 g
Fish and seafood
As a rule, fish and seafood cook quickly. To ensure even cook-
ing it is recommended to cook them in small portions.
The table contains an approximate cooking time of fresh or
frozen seafood and fish, which has been fully defrosted. Dress
and prepare the seafood and fish before cooking.
Shells of shell-fish, oysters and mussels open at different time. So
to prevent over cooking, check during the cooking time whether
the shells have opened.
You may cook fish fillets in the rice bowl (5).
Steamed seafood and fish may be served without any side
dishes, with butter or margarine, with lemon or your favourite
sauce.
9
Approximate
cooking time
(minutes)
30-32
12-14
12-14
20-22
25-28
20-22
24-26
16-18
14-16
20-22
16-18
10-12
18-20
12-14
8-10
12-13
12-13
30-32
28-30
14-16
12-14
22-24
20-22
28-30
25-27
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