Vitek VT-1557: MEAT AND CHICKEN FISH AND SEAFOOD

ENGLISH

citriodora

Fresh

400 g

13 -15

Asparagus

bay leaf

Keep space for steam

Frozen

400 g

16-18

thyme

garlic

Fresh

400 g

16-18

Broccoli

paprika

Frozen

400 g

15-18

estragon

anise

Carrot (cut) Fresh 400 g

mint

20-22 Stir when cooking

dill

rosemary

Fresh

400 g

16-18

Cauliflower

sweet basil

Stir when cooking

Frozen

400 g

18-20

estragon

Fresh

250 g

thyme

8-10

Spinach

Stir when cooking

Frozen

250 g

garlic

18-20

caraway

Beans Fresh 400 g

18-20 Stir when cooking

dill

Fresh

400 g

Sweet basil

10-12

Peas

Frozen

Stir when cooking

400 g

marjoram mint

15-18

(podded)

Potatoes Fresh 400 g dill 20-22

MEAT AND CHICKEN

• Steam cooking of products has lots of advantages because when cooking fat is rendered

from products and drained to the tray. But before products cooking it is desirable to re-

move excess fat. Meat for grill is perfectly suitable for steam cooking.

• Marinade or fill meat or chicken with sauce before cooking.

• Check products for preparedness using a skewer.

• Use fresh or dry herbs when cooking products to season them.

Weight/

Cooking time

Products Type

Herbs

Recommendations

Volume, pcs.

(minutes)

carry

250g (4 pcs.)

12-15

Chicken fillet, legs

rosemary

Cut excess fat

450g

30-35

thyme

Rump steak,

400 g (4 pcs.,

fillet,

curry citriodora

Pork

thickness 2.5

5-10 Cut excess fat

stakes or

thyme

cm)

pieces of fillet

Pieces of

curry paprika

Beef

fillet, sirloin or

250 g

8-10 Cut excess fat

thyme

rump

FISH AND SEAFOOD

• Fish is cooked when pieces can easily be removed from the bones.

• 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.

Weight/

Cooking

Products Type

Herbs

Recommendations

Volume, pcs.

time (min)

9

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