Vitek VT-1550SR - Инструкция (Страница 12)

• Small sausages are required to cook before steam preparing.
• Use fresh or dry herbs when cooking products to season them.
Products Type
Weight/
Volume,
pcs.
Herbs
Time of
cooking
(minutes) Recommendations
Chicken
fillet,
trotters
250 g (4
pcs.)
450 g
curry
rosemary
thyme
12 15
30 35
Cut excess fat
Pork
Rump
steak,
fillet,
stakes or
pieces of
fillet
400 g
(4 pcs.,
thickness
2.5 cm)
curry
citriodora
thyme
5 10 Cut excess fat
Beef
Pieces of
fillet,
sirloin or
rump
250 g
curry
paprika
thyme
8 10 Cut excess fat
FISH AND SEAFOOD
• Fish are cooked when meat is easily flaked.
• 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.
Products Type
Weight/
Volume,
pcs.
Herbs
Time of
cooking
(minutes) Recommendations
Shellfish Fresh
250 g/40
0 g
sweet marjoram
citriodora
8 10
Shrimps Fresh 400 g
citriodora
garlic
6
Cook before
reddening
Mussels Fresh 400 g
citriodora
garlic
8 10
Cook before shell
opening
Lobster Frozen
2 pcs.
(400 g
each)
horseradish
garlic
20 22
Cook before
reddening
Fish fillet
Fresh,
frozen 250 g
250 g mustard
sweet marjoram
10 12
6 8
Cook before flaking
RICE
Make sure to add only water to the water tank when using the bowl for rice boiling but you can add
other liquids to the bowl, for example wine or bouillon. You can add spices, minced onion, parsley,
almond or chipped mushrooms.
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ENGLISH
Vt-1550.qxp 16.12.2004 16:38 Page 11