Vegetables, Side Dishes, Egg Dishes - Cleveland OES 6.08 mini Operator's Manual, Use And Care Instructions

Using the cooking programs
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Vegetables, side dishes, egg dishes

Boiling
Typical settings for boiling:
Dish
Pasta (durum wheat
semolina)
Long-grain rice
Short-grain rice
Basmati rice
Fresh vegetables
cauliflower, carrots,
asparagus - in stock
Steaming / blanching
Typical settings for steaming / blanching:
Dish
Frozen vegetables (small
pieces)
Frozen vegetables (large
pieces)
Potatoes (quartered)
Dumplings
Eggs
Cabbage/kale/pulses
Jacket potatoes
Turnips
minis easyTOUCH user manual
°C min
120 10-15
100 30-40
35-40
25
100 8-15
°C min
100 8-15
100 15-20
100 35-45
100 20-25
100 8-15
110-115 20-45
25-40
20-40
115
Tip
°C
–

Use unperforated containers; no
need to stir

1 part pasta, min. 5 parts cold water
–

Soak for 20 minutes

Use unperforated containers

1 part rice
1.5 to 2 parts cold water or stock
–
Diced
Tip
°C
–
–
–
Soak in salted water or sprinkle with
fine salt 15 minutes before cooking
–
Place on greased baking sheets or
directly in stock
–

No need to skewer

Soft-boiled after approx. 10 min

Hard-boiled after approx. 15 min
–