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12
Meat - Fish
Table of Cooking Times
Vegetables
Cooking
FRESH PRODUCE
Valve position 1
FROZEN PRODUCE
Valve position 2
Artichoke
- steam
14 min.
- immersion
12 min.
Asparagus - immersion
4 min.
Beets - steam
16 - 24 min.
Broccoli - steam
3 min. 3 min.
Brussels sprouts - steam
5 min. 4 min. - immersion
Cabbage, green
sliced - steam
5 min.
leaves - steam
5 min.
Carrots sliced - steam
5 min. 4 min.
Cauliflower - immersion
3 min. 4 min.
Celery
- steam
5 min.
- immersion
8 min.
Endives - steam
10 min.
Green beans - steam
6 min. 7 min.
Leek sliced - steam
2 ½ min.
Mushrooms
sliced - steam
1 min. 4 min.
whole - immersion
1 ½ min.
Peas - steam
1 ½ min. 4 min.
Potatoes quartered
- steam
10 min.
- immersion
5 min.
Pumpkin (mashed) - immersion
6 min.
Rice - immersion
5 min.
Spinach
- steam
4 min. 6 min.
- immersion
3 min.
Turnips
- steam
5 min.
- immersion
5 min.
White beans semi-dry - steam
16 min.
Zucchini
- steam
5 min.
7 min
- immersion
2 min.
FRESH
Valve position 2
FROZEN
Valve position 2
Beef (roast 2 lbs) 8 min. 23 min.
Chicken (whole 2.6 lbs) 16 min. 36 min.
Lamb (leg 2.8 lbs) 20 min. 28 min.
Monk fish (fillets 1.5 lbs) 4 min 5 min
Pork (roast 2 lbs) 20 min. 36 min.
Salmon (4 steaks 1.5 lbs) 5 min 6 min
Tuna (4 steaks 1.5 lbs) 5 min 7 min
steam = in the steam basket
immersion = in water
TF_EXPERT-PRO_INSFTW1_USA 04/12/13 11:48 Page12
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