Lagrange LIGNE & SAVEURS Modo De Empleo página 11

Recommendations and cooking times
Recommendations:
Cooking times can vary depending on the size of the foodstuffs
and their individual tastes. In order to allow the steam to pass
through, never squeeze in the foodstuffs to be cooked too
tightly. Cut the food to be cooked into small pieces that are the
same size.
Cooking times:
Meat, Fish, and Seafood
Type of food Quality
Chicken fillets Fresh
Turkey escalopes Fresh
Frankfurters Fresh
Fish fillets Fresh
Trout Fresh
Tuna slices Fresh
Prawns Fresh
Mussels and scallops Fresh
Lobster tails Frozen
Quantity Cooking time
3 x 150g 15 to 20 min
3 x 150g 15 to 20 min
500g 15 to 20 min
2 x 200g 12 to 15 min
2 x 150g 16 to 20 min
3 x 200g 16 to 25 min
500g 10 to 15 min
700g 15 to 20 min
3 x 200g 30 to 35 min
10
Vegetables and fruits
Type of food Quality Quantity
Artichokes Fresh
Asparagus Fresh
Broccoli Fresh
Cauliflower Fresh
Brussels sprouts Fresh
Courgettes Fresh
(cut into slivers)
Carrots Fresh
(in thin slices)
Spinach Fresh
Fennel Fresh
String beans Fresh
Peas Fresh
Leeks Fresh
Potatoes Fresh
(cut into pieces)
Apples (Pink Lady, Fresh
Royal Gala, Canada, etc.)
Rice and Eggs
Type of food Quality
Rice 100g/person, 400g Long grain 2 doses of rice 45 to 50 min
maximum (mix water Basmati
and rice in the rice bowl) Thai doses of water,
Eggs Boiled
Eggs Soft-boiled
Eggs Hard-boiled
Cooking time
4 50 to 58 min
500g 16 to 20 min
500g 15 to 25 min
500g 20 to 25 min
500g 25 to 28 min
500g 20 to 25 min
500g 25 to 28 min
350g 9 to 12 min
500g 20 to 25 min
500g 38 to 45 min
500g 15 to 20 min
500g 20 to 25 min
550g 25 to 30 min
6 25 to 30 min
Quantity Cooking time
for every 3
6 10 min
6 11 min
6 20 min