Vitek VT-1558: ENGLISH

ENGLISH

Weight/

Cooking time

Vegetables Type

Herbs

Recommendations

Pieces

(minutes)

3 average

garlic

Artichokes

Fresh

sized

tarragon

45-50 Cut the stems off

dill

Cross over the as-

magnolia vine

Fresh

400 g

13 -15

paragus stalks so

Asparagus

bay leaf

Frozen

400 g

16 -18

the steam can cir-

thyme

culate

garlic

Fresh

400 g

16 -18

Broccoli

red pepper

Frozen

400 g

15 -18

tarragon

anise

Carrots (sliced

Fresh 400 g

mint

20 -22 Stir slowly

thin)

dill

rosemary

Fresh

400 g

16 -18

Cauliflower

basil

Stir slowly

Frozen

400 g

18 -20

tarragon

Fresh

250 g

thyme

8 -10

Spinach

Stir slowly

Frozen

250 g

garlic

18 -20

caraway seeds

Green beans Fresh 400 g

18 -20 Stir slowly

dill

Fresh

basil

400 g

10 -12

Peas

Frozen (le-

marjoram

Stir slowly

400 g

15 -18

guminous)

mint

Potatoes Fresh 400 g Dill 20-22

MEAT AND CHICKEN

• The advantage of steam cooking is in fat melting and collecting in thedrip tray. But it is

preferable to remove the extra fat prior to cooking. Grill meat is perfect for steam cook-

ing.

• Marinate or cover meat or chicken with sauce meat or chicken before cooking.

• Check the readiness of the food by piercing them.

• Use fresh or dry herbs while cooking to add some taste.

Cooking

Weight/

Food Type

Herbs

time (min-

Pieces

Recommendations

utes)

250 g

curry

fillets, drum-

12- 15

Chicken

(4 pcs)

rosemary

Cut the excess fat off

sticks

30 -35

450 g

thyme

undercut, fil-

400 g

curry

Pork

lets, steaks or

(4 pcs.,

magnolia vine

5 -10 Cut the excess fat off

slices of fillet

2,5 cm thick)

thyme

curry

slices of fillet,

Beef

250 g

red pepper

8 -10 Cut the excess fat off

loin or rump

thyme

7

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