TEFAL Cook4me CONNECT Instruction Book page 33

Immersion (IM) or
Ingredient steamed in
basket (ST)
ST
Courgettes
ST
Green beans ST
Green lentils IM
Leeks ST
Mushrooms ST
Parsnips ST
Peas (frozen) ST
Pears ST
Peppers
ST
(any colour)
Potatoes (new) ST
Potatoes (old) ST
Runner beans ST
Spinach ST or IM
Swede ST
ST
Sweet
potatoes
ST
Turnips ST
Preparation
whole Choose courgettes that fit inside the steam basket
pieces Cut into 2.5 cm slices
whole For fine green beans reduce cooking time by 1 minute
Rinse well before cooking. Cook 200 g green lentils with 400 ml cold water.
Cook 300 g green lentils with 550 ml cold water
washed
Cook 400 g green lentils with 650 ml cold water
Cook 500 g green lentils with 750 ml cold water
slices Cut into 5 cm slices
whole Cut in half or quarters if large
florets Cut into 2.5 cm pieces
Cook from frozen. Place in steaming basket
Peel pears and trim bases so they stand upright in the steaming basket. Choose firm,
whole
ripe pears such as Comice variety
whole Trim off stalk and deseed peppers
whole The cooking time will vary depending on the variety and size of the potatoes
Peel potatoes and cut into pieces approximately 40 g. The cooking time will vary
pieces depending on the variety of potatoes. The larger the size of the potato pieces the
longer cooking time.
sliced String and slice the beans
washed Cook in steaming basket or by immersion method with 100 ml water
pieces Cut into 2.5 cm cubes
whole Wash and cook unpeeled
pieces Cut into 2.5 cm pieces
pieces Cut into 2.5 cm cubes
Tips
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