Fig 10 Fig 11 Fig; Table Of Cooking Times - T-Fal INSFTW1 Guia Del Usuario

Table of Cooking Times

Vegetables
Artichoke
Asparagus
Beets
Broccoli
Brussels sprouts
Cabbage, green
Carrots
Cauliflower
Celery
Endives
Green beans
Leek
Mushrooms
Peas
Potatoes
Pumpkin (mashed)
Rice
Spinach
Turnips
White beans semi-dry
Zucchini
Meat - Fish
Beef (roast 2 lbs)
Chicken (whole 2.6 lbs)
Lamb (leg 2.8 lbs)
Monk fish (fillets 1.5 lbs)
Pork (roast 2 lbs)
Salmon (4 steaks 1.5 lbs)
Tuna (4 steaks 1.5 lbs)
12
Cooking
- steam
- immersion
- immersion
- steam
- steam
- steam
sliced - steam
leaves - steam
sliced - steam
- immersion
- steam
- immersion
- steam
- steam
sliced - steam
sliced - steam
whole - immersion
- steam
- steam
quartered
- immersion
- immersion
- immersion
- steam
- immersion
- steam
- immersion
- steam
- steam
- immersion
steam = in the steam basket
immersion = in water
FRESH
Valve position 2
16 min.
20 min.
20 min.
FRESH PRODUCE
Valve position 1
14 min.
12 min.
4 min.
16 - 24 min.
3 min.
5 min.
5 min.
5 min.
5 min.
3 min.
5 min.
8 min.
10 min.
6 min.
2 ½ min.
1 min.
1 ½ min.
1 ½ min.
10 min.
5 min.
6 min.
5 min.
4 min.
3 min.
5 min.
5 min.
16 min.
5 min.
2 min.
8 min.
4 min
5 min
5 min
FROZEN PRODUCE
Valve position 2
3 min.
4 min. - immersion
4 min.
4 min.
7 min.
4 min.
4 min.
6 min.
7 min
FROZEN
Valve position 2
23 min.
36 min.
28 min.
5 min
36 min.
6 min
7 min