Cooking Table - Fagor 6HV 585A TCX Manual De Utilización

EN

5 / COOKING TABLE

F F O O O O D D
Any quantity
Artichokes
(small)
Asparagus
Broccoli
Carrots
Celeriac
Pumpkin
Mushrooms
Cabbage
family
Courgettes
Crosnes
Spinach
Chicory
Fennel
Green
beans
Turnip
Peas fresh
Leeks
Potatoes
Coquilles
St Jacques
Mussels/
Winkles
Crab/ Crayfish
Lobster
Scampi
Apples/
peaches/pears
Stewed
Creamed
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T T I I M M E E ° ° C C
1 1 0 0 0 0 placed upside down on the plate
4 4 0 0 t t o o 4 4 5 5 m m i i n n
3 3 5 5 t t o o 4 4 0 0 m m i i n n . .
1 1 0 0 0 0
1 1 8 8 m m i i n n . . 1 1 0 0 0 0
2 2 0 0 t t o o 2 2 2 2 m m i i n n . .
1 1 0 0 0 0
2 2 5 5 t t o o 3 3 0 0 m m i i n n . .
1 1 0 0 0 0
1 1 5 5 t t o o 2 2 0 0 m m i i n n . .
1 1 0 0 0 0
1 1 5 5 m m i i n n . .
1 1 0 0 0 0
3 3 0 0 t t o o 3 3 5 5 m m i i n n . .
2 2 2 2 m m i i n n . .
1 1 0 0 0 0
3 3 0 0 t t o o 3 3 5 5 m m i i n n . .
1 1 0 0 t t o o 1 1 5 5 m m i i n n . . 1 1 0 0 0 0
2 2 0 0 m m i i n n . .
1 1 0 0 0 0
(fresh) stir during cooking
2 2 0 0 m m i i n n . .
(frozen) "
1 1 0 0 0 0
3 3 5 5 m m i i n n
3 3 0 0 m m i i n n . .
1 1 0 0 0 0
2 2 2 2 m m i i n n . .
1 1 0 0 0 0
3 3 0 0 t t o o 3 3 5 5 m m i i n n . . 1 1 0 0 0 0
1 1 5 5 t t o o 2 2 0 0 m m i i n n . . 1 1 0 0 0 0
1 1 0 0 0 0
2 2 0 0 t t o o 2 2 5 5 m m i i n n . .
1 1 0 0 0 0
2 2 5 5 m m i i n n . .
2 2 5 5 m m i i n n . .
1 1 0 0 0 0
4 4 0 0 t t o o 4 4 5 5 m m i i n n . .
1 1 0 0 t t o o 1 1 2 2 m m i i n n . .
9 9 0 0
2 2 0 0 t t o o 2 2 5 5 m m i i n n . . 9 9 5 5
9 9 5 5
2 2 5 5 m m i i n n . .
3 3 0 0 t t o o 3 3 5 5 m m i i n n . . 9 9 5 5
9 9 0 0
1 1 2 2 t t o o 1 1 5 5 m m i i n n . .
1 1 0 0 t t o o 1 1 5 5 m m i i n n . .
9 9 0 0
2 2 5 5 m m i i n n . .
9 9 5 5
1 1 0 0 m m i i n n . .
9 9 0 0
P P R R E E P P A A R R A A T T I I O O N N
Reduce time for tips only
florets
thinly sliced
thinly cut
diced
thinly sliced
Brussels sprouts
Cauliflower florets
Cabbage shredded
sliced
"
trunk removed and cut in 2
lengthwise cut in 2
diced
/
cut in 2
sliced
whole
w/.flavourings
w/.flavourings
/
depends on weight
/
whole, peeled
fruit sliced in
ramekins
18
C C O O M M M M E E N N T T S S
• These times
depend on the
nature, thickness
and freshness of
the vegetables.
Follow the ins-
tructions shown
in the "prepara-
tion" column.
• The cooking ti-
me is the same ir-
respective of the
quantity to be co-
oked. E.g.:1 or 4
artichokes –same
cooking time.
• To control the
level of cooking,
pierce the thic-
kest part of the
vegetable, if it is
cooked there will
be no resistance.
• Lay the shellfish
on the mesh of the
glass dish, add
aroma tic herbs.
• Lay crabs, etc.
on a bed of algae.
• Time depends
on ripeness.