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EN
Instructions for the User
30
9.5 Vegetables
VEGETABLES
TEMPERATURE
(ºF)
TIME (MIN.)
CONTAINER
LEVEL
EGGPLANT/AUB
ERGINE
IN SLICES
210
15-20
PERFORATED
2
BEANS
210
35-45
PERFORATED
2
BROCCOLI
FLORETS WITH
STALK
210
25-30
PERFORATED
2
BROCCOLI
FLORETS
WITHOUT STALK
210
15-20
PERFORATED
2
CAULIFLOWER
FLORETS
210
25-30
PERFORATED
2
CAULIFLOWER
WHOLE HEAD
210
40-45
PERFORATED
1
PEAS
210
30-35
PERFORATED
2
FENNEL
IN STRIPES
210
15-20
PERFORATED
2
FENNEL
CUT IN HALF
210
20-30
PERFORATED
2
POTATOES
WITH SKIN
WHOLE, VERY
SMALL
210
20-25
PERFORATED
2
POTATOES
WITH SKIN
WHOLE, VERY
BIG
210
45-50
PERFORATED
2
POTATOES
WITHOUT SKIN
IN PIECES
210
20-25
PERFORATED
2
TURNIP
IN STICKS
210
20-25
PERFORATED
2
SNOW PEAS
210
15-20
PERFORATED
2
CARROTS
IN SLICES
210
25-30
PERFORATED
2
CORN COBS
210
50-60
PERFORATED
2
BELL PEPPERS
IN STRIPES
210
12-15
PERFORATED
2
HOT PEPPER
210
12-15
PERFORATED
2
MUSHROOMS
IN QUARTERS
210
12-15
PERFORATED
2
LEEKS
IN SLICES
210
10-12
PERFORATED
2
BRUSSELS
SPROUTS
210
25-35
PERFORATED
2
CELERY
IN STRIPES
210
15-20
PERFORATED
2
ASPARAGUS
210
20-35
PERFORATED
2
SPINACH
210
12-15
PERFORATED
2
CELERY
STALKS
210
25-30
PERFORATED
2
COURGETTE
IN SLICES
210
12-18
PERFORATED
2
9.6 Dumplings
DUMPLINGS
TEMPERATURE (ºF)
TIME (MIN.)
CONTAINER
LEVEL
SWEET DUMPLING
210
20-30
NOT PERFORATED
2
SWEET YEAST
DUMPLING
210
15-20
NOT PERFORATED
2
YEAST DUMPLING
210
15-25
NOT PERFORATED
2
BREAD DUMPLING
210
20-25
NOT PERFORATED
2
NAPKIN DUMPLING
210
25-30
NOT PERFORATED
2
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