Cooking Times - Vegetables - Silvercrest SDG 950 C3 Bedienungsanleitung

NOTES:
• Stir or rearrange the cooking food occa-
sionally with a long cooking spoon.
• Ensure that all the pieces are about the
same size. Arrange smaller pieces on
top.
• Do not over-fill the steamer baskets 3 by
packing food in too tightly or covering
all the holes. It must be possible for
steam to pass everywhere between the
pieces and through the holes in the bas-
es of the steamer baskets 3.
Vegetable Quantity
Broccoli 400 g
Cauliflower 400 g
French 400 g
beans
Sprouts 400 g
Cabbage 400 g
Carrots 400 g
Peas 400 g
Courgette 400 g
Spinach 400 g
Mushrooms 200 g
Potatoes 900 g
New or 500 g
small pota-
toes
Asparagus 400 g
34 GB
Cooking
time
10 - 15 min - Divide into florets
- Increase cooking time by about 5 min if frozen
- Stir/rearrange half-way through cooking time
15 - 20 min - Divide into florets
- Increase cooking time by about 5 min if frozen
- Stir/rearrange half-way through cooking time
25 - 30 min - Increase cooking time by about 5 min if frozen
- Stir/rearrange half-way through cooking time
20 - 25 min - Stir/rearrange half-way through cooking time
35 - 40 min - Freshly and shredded
- Stir/rearrange half-way through cooking time
20 - 25 min - Freshly and cut into slices
- Stir/rearrange half-way through cooking time
15 - 20 min - Stir/rearrange half-way through cooking time
20 - 25 min - Freshly and cut into quarters
- Stir/rearrange half-way through cooking time
15 - 20 min - Stir/rearrange half-way through cooking time
15 - 20 min - Freshly and cut into slices or very small whole
ones
- Stir/rearrange half-way through cooking time
30 - 40 min - Freshly, peeled and cut into quarters
- Stir/rearrange half-way through cooking time
35 - 40 min - Freshly peeled, left whole
15 - 20 min - Lay out flat in steamer basket, second layer
cross-wise over the top
8.1 Cooking times -
vegetables
• Prepare the vegetables by cutting off
thick stalks and cutting large vegetables
into similar-sized pieces.
• Leafy vegetables should be cooked for
as short a time as possible so that they
retain their colour.
• Do not season vegetables until they are
cooked.
• Frozen vegetables can be cooked like
fresh ones. For many vegetables, cook-
ing time is extended by a few minutes
when they are frozen.
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