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EN
Instructions for the User
23
11.5 Vegetables
VEGETABLES
TEMPERATURE
(ºC)
TIME (MIN.)
CONTAINER LEVEL
EGGPLANT/AUB
ERGINE
IN SLICES
100 15-20 PERFORATED 2
BEANS
100 35-45 PERFORATED 2
BROCCOLI
FLORETS WITH
STALK
100 25-30 PERFORATED 2
BROCCOLI
FLORETS
WITHOUT STALK
100 15-20 PERFORATED 2
CAULIFLOWER
FLORETS
100 25-30 PERFORATED 2
CAULIFLOWER
WHOLE HEAD
100 40-45 PERFORATED 1
PEAS
100 30-35 PERFORATED 2
FENNEL
IN STRIPES
100 15-20 PERFORATED 2
FENNEL
CUT IN HALF
100 20-30 PERFORATED 2
POTATOES
WITH SKIN
WHOLE, VERY
SMALL
100 20-25 PERFORATED 2
POTATOES
WITH SKIN
WHOLE, VERY
BIG
100 45-50 PERFORATED 2
POTATOES
WITHOUT SKIN
IN PIECES
100 20-25 PERFORATED 2
TURNIP
IN STICKS
100 20-25 PERFORATED 2
SNOW PEAS
100 15-20 PERFORATED 2
CARROTS
IN SLICES
100 25-30 PERFORATED 2
CORN COBS
100 50-60 PERFORATED 2
BELL PEPPERS
IN STRIPES
100 12-15 PERFORATED 2
HOT PEPPER
100 12-15 PERFORATED 2
MUSHROOMS
IN QUARTERS
100 12-15 PERFORATED 2
LEEKS
IN SLICES
100 10-12 PERFORATED 2
BRUSSELS
SPROUTS
100 25-35 PERFORATED 2
CELERY
IN STRIPES
100 15-20 PERFORATED 2
ASPARAGUS
100 20-35 PERFORATED 2
SPINACH
100 12-15 PERFORATED 2
CELERY
STALKS
100 25-30 PERFORATED 2
COURGETTE
IN SLICES
100 12-18 PERFORATED 2
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