CDA SV410 - Manual (Page 11)

Cooking times
• These times depend on the nature, size and freshness of the vegetables .
Follow the instructions given in the “Preparation” column.
• The cooking time is the same regardless of the quantity to be cooked. For example : 1 or 4 artichokes, same cooking time.
• To check how well done the food is, test the thickest part of the vegetable; if it is cooked, it will not resist.
• Arrange the shellfish on a grill or glass dish, and add a few aromatic herbs
• Arrange seafood on a bed of seaweed.
Vegetables Time Preparation
Artichokes (small) 40 to 45 min. placed upside down in the dish
Asparagus 35 to 40 min. for the tips, reduce the cooking time
Broccoli 18 min. in little flowerets
Carrots 20 to 22 min. in fine slices
Celeriac 25 to 30 min. in fine slices
Pumpkin 15 to 20 min. in cubes
Mushrooms 15 min. in fine strips
Cabbage
30 to 35 min.
22 min.
30 to 35 min.
Brussels sprouts
Flowers in little bunches
Green shredded
Courgettes 10 to 15 min. in slices
Chinese artichokes 20 min.
Spinach
20 min.
35 min. (fresh) stir during cooking
(frozen) stir during cooking
Chicory 30 min
core removed and cut in two
lengthwise
Fennel 22 min. cut in 2
Green beans 30 to 35 min.
Turnips 30 to 35 min. cubed
Fresh peas 20 to 25 min. /
Leeks 25 min. cut in 2
Potatoes
25 min.
40 to 45 min.
sliced
whole
Shellfish Time Preparation
Scallops 10 to 12 min. with aromatic herbs
Mussells/ Whelks 20 to 25 min. with aromatic herbs
Crab/Lobster/Dublin Bay Prawns
25 min.
30 to 35 min.
12 to 15 min.
according to weight
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