TEFAL CLIPSO+ Guia Del Usuario página 70

Table of cooking times
Vegetables
Artichoke
Asparagus
Beetroot, red
Broccoli
Brussels sprouts
Cabbage, green
Carrots
Cauliflower
Celery
Courgettes
Endives
Green beans
Green lentils (dried pulses)
Leek
Mushrooms
Peas
Potatoes
Pumpkin (mashed)
(2)
Rice, white
Spinach
Split peas (dried pulses)
Turnips
White beans semi-dry
(1) = When cooking pulses they swell up and tend to froth up so do not fill more than one-third fulll. Use 2 pints (1.2 litres) water
for every 450 g (1 lb) pre-soaked weight of pulses. Remember all dried peas and dried beans, must be soaked in boiling
water for 1 hour before cooking. Drain, rinse thoroughly and cook in fresh water. Never eat uncooked beans or peas. Soaking
is not necessary for red lentils. The high temperatures achieved in the pressure cooker ensure that any natural toxins in the
pulses are destroyed. Canned beans and pulses can simply be drained and rinsed before use in recipes.
(2) = When cooking rice, cereal or pasta, do not fill more than half full as it expands during cooking.
66
Cooking
- steam*
- immersion**
- immersion
- steam
- steam
- steam
sliced - steam
leaves - steam
sliced - steam
- immersion
- steam
- immersion
- steam
- immersion
- steam
- steam
(1)
- immersion
sliced - steam
sliced - steam
whole - immersion
- steam
- steam
quartered
- immersion
- immersion
- immersion
- steam
- immersion
(1)
- immersion
- steam
- immersion
(1)
- steam
* In the steam basket
** In water
FRESH PRODUCE FROZEN PRODUCE
Valve position
18 min
15 min
5 min
20 - 30 min
3 min
7 min 5 min - immersion
6 min
7 min
7 min
3 min
6 min
10 min
6:30 min
2 min
12 min
8 min
10 min
2:30 min
1 min
1:30 min
1:30 min
12 min
6 min
8 min
7 min
5 min
3 min
14 min
7 min
6 min
20 min
* depending on model
Valve position
3 min
5 min
4 min
9 min
9 min
5 min
4 min
8 min