Table Of Contents; Thyme; Dill; Sweet Basil - Vitek VT-1557 SR Manual Instruction

Asparagus
Broccoli
Carrot (cut)
Cauliflower
Spinach
Beans
Peas
Potatoes
MEAT AND CHICKEN
• Steam cooking of products has lots of advantages because when cooking fat is rendered
from products and drained to the tray. But before products cooking it is desirable to re-
move excess fat. Meat for grill is perfectly suitable for steam cooking.
• Marinade or fill meat or chicken with sauce before cooking.
• Check products for preparedness using a skewer.
• Use fresh or dry herbs when cooking products to season them.
Products
Chicken fillet, legs
Rump steak,
Pork
stakes or
pieces of fillet
Pieces of
Beef fillet, sirloin or
FISH AND SEAFOOD
• Fish is cooked when pieces can easily be removed from the bones.
• 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
1557.indd 9 1557.indd 9
Fresh 400 g
Frozen 400 g
Fresh 400 g
Frozen 400 g
Fresh 400 g
Fresh 400 g
Frozen 400 g
Fresh 250 g
Frozen 250 g
Fresh 400 g
Fresh
400 g
Frozen
400 g
(podded)
Fresh 400 g
Weight/
Type
Volume, pcs.
250g (4 pcs.)
450g
400 g (4 pcs.,
fillet,
thickness 2.5
cm)
250 g
rump
Weight/
Volume, pcs.
citriodora
13-15
bay leaf
16-18

thyme

garlic
16-18
paprika
15-18
estragon
anise
mint 20-22

dill

rosemary
16-18

sweet basil

18-20
estragon
thyme 8-10
garlic 18-20
caraway
18-20
dill
Sweet basil 10-12
marjoram mint 15-18
dill 20-22
Cooking time
Herbs
(minutes)
carry
12-15
rosemary
30-35
thyme
curry citriodora
5-10
thyme
curry paprika
8-10
thyme
Cooking
Herbs
time (min)
9
ENGLISH
Keep space for steam
Stir when cooking
Stir when cooking
Stir when cooking
Stir when cooking
Stir when cooking
Recommendations
Cut excess fat
Cut excess fat
Cut excess fat
Recommendations
14.02.2008 9:15:34 14.02.2008 9:15:34