Gastroback Design Multicooker Advanced Instructions d'exploitation télécharger pdf (Page 16)

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Steaming Tables

Vegetables Preparation & tips Quantity Cooking time min

Artichoke remove hard outer leaves & stalk 2 medium 30 - 35

Asparagus trim, leave as spears 2 bunches 12 - 14

Beans top and tail, leave whole 250 g 13-15

Beets trim, do not break skin 300 g 12-13

Bell Peppers cut into strips 3 medium 14-16

Broccoli cut into florets 250 g 8-10

Brussel Sprouts cut a cross in the base 375 g 17-19

Cabbage large pieces 500 g 10-12

Carrots cut into strips 3 medium 14-16

Celery slice into strips 3 stalks 5-6

Chickpeas soak for 12 hours 1 cup dried 40-45

Corn whole corn cobs 2 small cobs 20-22

Mushrooms whole, unwashed 300 g 8-10

Onions peeled, leave whole 6 medium 20-25

Snow peas topped and tailed 250 g 4-5

Peas fresh, peeled

frozen

250 g

8-10

4-5

Potatoes all purpose, whole 4 (150-180g each) 35-40

Potatoes new, whole 6 (125 g each) 25-30

Sweet Potato cut into pieces 300 g 20-25

Pumpkin cut into pieces 300 g 20-25

Spinach (English) leaves and stems cleaned ½ bunch 5

Squash (baby) topped and tailed 350 g 8

Turnips peeled, sliced & cut to 50g pieces 350 g 15-17

Zucchini sliced 350 g 6

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Gastroback Design Multicooker Advanced Instructions d'exploitation Page 16