Vitek VT-1559 - Manual (Page 8)

8
ENGLISH
Vegetables Type
Weight/
Pieces
Herbs
Cooking time
(minutes)
Recommendations
Artichokes
Fresh
3 average
sized
garlic
tarragon
dill
45-50 Cut the stems off
Asparagus
Fresh
Frozen
400 g
400 g
magnolia vine
bay leaf
thyme
13 -15
16 -18
Cross over the as-
paragus stalks so
the steam can cir-
culate
Broccoli
Fresh
Frozen
400 g
400 g
garlic
red pepper
tarragon
16 -18
15 -18
Carrots (sliced
thin)
Fresh 400 g
anise
mint
dill
20 -22 Stir slowly
Cauliflower
Fresh
Frozen
400 g
400 g
rosemary
basil
tarragon
16 -18
18 -20
Stir slowly
Spinach
Fresh
Frozen
250 g
250 g thyme
garlic
8 -10
18 -20
Stir slowly
Green beans Fresh 400 g
caraway seeds
dill
18 -20 Stir slowly
Peas
Fresh
Frozen (le-
guminous)
400 g
400 g
basil
marjoram
mint
10 -12
15 -18
Stir slowly
Potatoes Fresh 400 g Dill 20-22
MEAT AND CHICKEN
• The advantage of steam cooking is in fat melting and collecting in the drip tray. But it is pref-
erable to remove the extra fat prior to cooking. Grill meat is perfect for steam cooking.
• Marinate or cover meat or chicken with sauce before cooking.
• Check the readiness of the food by piercing them.
• Use fresh or dry herbs while cooking to add some taste.
Food Type
Weight/
Pieces
Herbs
Cooking
time (min-
utes)
Recommendations
Chicken
fillets, drum-
sticks
250 g
(4 pcs)
450 g
curry
rosemary
thyme
12- 15
30 -35
Cut the excess fat off
Pork
undercut, fil-
lets, steaks or
slices of fillet
400 g
(4 pcs.,
2,5 cm thick)
curry
magnolia vine
thyme
5 -10 Cut the excess fat off
Beef
slices of fillet,
loin or rump
250 g
curry
red pepper
thyme
8 -10 Cut the excess fat off
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