Vitek VT-1550 SR Manual De Instrucciones página 12

Vt-1550.qxp 16.12.2004
• Small sausages are required to cook before steam preparing.
• Use fresh or dry herbs when cooking products to season them.
Products
Chicken
Pork
Beef
FISH AND SEAFOOD
• Fish are cooked when meat is easily flaked.
• Frozen fish and seafood may be cooked without preliminary defrosting it is only necessary to
increase time of cooking.
• Use slice of lemon when cooking fish or seafood to season them.
Products
Shellfish
Shrimps
Mussels
Lobster
Fish fillet
RICE
Make sure to add only water to the water tank when using the bowl for rice boiling but you can add
other liquids to the bowl, for example wine or bouillon. You can add spices, minced onion, parsley,
almond or chipped mushrooms.
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Weight/
Type Volume,
pcs.
250 g (4
fillet,
pcs.)
trotters
450 g
Rump
steak, 400 g
fillet, (4 pcs.,
stakes or thickness
pieces of 2.5 cm)
fillet
Pieces of
fillet,
250 g
sirloin or
rump
Weight/
Type Volume,
pcs.
250 g/40 sweet marjoram
Fresh
0 g
Fresh 400 g
Fresh 400 g
2 pcs.
horseradish
Frozen (400 g
each)
Fresh, 250 g
frozen 250 g sweet marjoram
Time of
Herbs
cooking
(minutes)
curry
12 15
rosemary
30 35
thyme
curry
citriodora 5 10
thyme
curry
paprika 8 10
thyme
Time of
Herbs
cooking
(minutes)
8 10
citriodora
citriodora
6
garlic
citriodora
8 10
garlic
20 22
garlic
mustard 10 12
6 8
11
ENGLISH
Recommendations
Cut excess fat
Cut excess fat
Cut excess fat
Recommendations
Cook before
reddening
Cook before shell
opening
Cook before
reddening
Cook before flaking