Vitek VT-1559: ENGLISH
ENGLISH: Vitek VT-1559
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 the drip tray. But it is pref-
erable to remove the extra fat prior to cooking. Grill meat is perfect for steam cooking.
• Marinate or cover meat or chicken with sauce 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
8
1559.indd 81559.indd 8 10.06.2010 14:51:0010.06.2010 14:51:00
Оглавление
- ENGLISH
- ENGLISH
- ENGLISH
- ENGLISH
- ENGLISH
- ENGLISH
- DEUTSCH
- DEUTSCH
- DEUTSCH
- DEUTSCH
- DEUTSCH
- DEUTSCH
- DEUTSCH
- DEUTSCH
- РУССКИЙ
- РУССКИЙ
- РУССКИЙ
- РУССКИЙ
- РУССКИЙ
- РУССКИЙ
- РУССКИЙ
- ҚАЗАҚ
- ҚАЗАҚ
- ҚАЗАҚ
- ҚАЗАҚ
- ҚАЗАҚ
- ҚАЗАҚ
- ҚАЗАҚ
- ROMÂNĂ
- ROMÂNĂ
- ROMÂNĂ
- ROMÂNĂ
- ROMÂNĂ
- ROMÂNĂ
- ČESKÝ
- ČESKÝ
- ČESKÝ
- ČESKÝ
- ČESKÝ
- ČESKÝ
- УКРАЇНЬСКИЙ
- УКРАЇНЬСКИЙ
- УКРАЇНЬСКИЙ
- УКРАЇНЬСКИЙ
- УКРАЇНЬСКИЙ
- УКРАЇНЬСКИЙ
- УКРАЇНЬСКИЙ
- БЕЛАРУСКI
- БЕЛАРУСКI
- БЕЛАРУСКI
- БЕЛАРУСКI
- БЕЛАРУСКI
- БЕЛАРУСКI
- БЕЛАРУСКI
- ЎЗБЕК
- ЎЗБЕК
- ЎЗБЕК
- ЎЗБЕК
- ЎЗБЕК
- ЎЗБЕК