Vitek VT-1559: MEAT AND CHICKEN

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