Fagor CV-900M Manual De Instrucciones página 23

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Type
Vegetables
Artichokes Fresh
Fresh
Asparagus Frozen (Green)
Fresh
Broccoli Frozen
Carrots (slices) Fresh
Fresh
Cauliflower Frozen
Fresh
Spinach Frozen
Green beans Fresh
Fresh,
Peas wrapped,
frozen
Red potatoes, Fresh
cut in half
MEAT AND POULTRY
1. Steaming has the advantage of letting
the fat drip out during cooking. Due
to the gentle heat, select only tender
and fine cuts of meat, remove the fat.
Roasting meat is ideal for steaming.
2. Serve the steamed meat or poultry with
seasoned sauces and marinated before
cooking.
Type
Food
Chicken Boneless filets, in
chunks
Pork Steaks, filets,
chops
Filet,
Beef rump chunks
or filters
No of pieces / Recommended
weight seasoning
Garlic
3 halves Tarragon
Dill
400 g Lemon
400 g Bay leaf
Thyme
400 g Garlic
400 g Pepper
Tarragon
Aniseed
400 g Mint
Dill
400 g Rosemary
400 g Basil
Tarragon
250 g Chervil
250 g Thyme
Garlic
Carraway
400 g Dill
Calamint
400 g Basil
Marjoram
400 g Mint
Chervil
400 g Chives
Dill
3. Cook all food well before serving. Stab
it with a knife or skewer to check that
the centre is cooked and it has released
juice.
4. Sausages must be completely cooked
before steaming.
5. Use fresh herbs whilst they cook to add
flavour.
No of pieces / Recommended
weight seasoning
Curry
250 g (4 p) Rosemary
450 g Thyme
400 g Curry
(4 p x 2.5 cm thick) Lemon
Thyme
Curry
250 g Pepper
Thyme
22
cooking time
Recommendations
(minutes)
45-50 Cut the base
Cut the asparagus
13-15 stems to let the
16-18 steam penetrate
16-18
15-18
Stir halfway
20-22 through cooking
time
Stir halfway
16-18 through cooking
18-20 time
Stir halfway
8-10 through cooking
18-20 time
Stir halfway
18-20 through cooking
time
Stir halfway
10-12 through cooking
15-18 time
20-22
cooking time
Recommendations
(minutes)
12-15 Remove the fat
30-35
5-10 Remove the fat
8-10 Remove the fat