Cooking Times - Asko OS8440 Instructions For Use Manual

Cooking times

VEGETABLES
Artichokes (Small)
Asparagus
Broccoli
Carrots
Celeriac
Pumpkin
Mushrooms
Cabbage
Courgettes
Chinese artichokes
Spinach
Chicory
Fennel
Green beans
Turnips
Fresh peas
Leeks
Potatoes
SHELLFISH
Scallops
Mussels/Whelks
Crabs/Lobster/
Dublin Bay
Prawns
FRUITS
CUSTARDS
Apples/ pears/
peaches
puree
Custards
14
TIME
Whatever the quantity
40 to 45 min . placed upside down in the dish
35 to 40 min. for the tips, reduce the cooking time
18 min.
20 to 22 min.
25 to 30 min.
15 to 20 min.
15 min.
30 to 35 min.
22 min.
30 to 35 min.
10 to 15 min.
20 min.
(fresh) stir during cooking
20 min.
(frozen) "
35 min
30 min. core removed and cut in two lengthwise
22 min.
30 to 35 min.
15 to 20 min.
20 to 25 min.
25 min.
25 min.
40 to 45 min.
TIME
10 to 12 min.
20 to 25 min.
25 min.
30 to 35 min.
12 to 15 min.
TIME
10 to 15 min.
25 min.
10 min.
PREPARATION
in little flowerets
in fine slices
in fine slices
in cubes
in fine strips
Brussels sprouts
Flowers in little bunches
Green shredded
in slices
" "
cut in 2
cubed
/
cut in 2
sliced
whole
PREPARATION
with aromatic herbs
with aromatic herbs
/
according to weight
/
PREPARATION
whole, peeled
strips of fruit
in ramekins
REMARKS
• These times depend
on the nature, size and
freshness of the
vegetables. Follow
the instructions given
in the "Preparation"
column.
• The cooking time is
the same regardless of
the quantity to be
cooked.
For example : 1 or 4
artichokes, same
cooking time.
• To check how well
done the food is, test
the thickest part of the
vegetable; if it is
cooked, it will not
resist.
REMARKS
• Arrange the shellfish
on a grill or glass dish,
and add a few
aromatic herbs
• Arrange seafood on a
bed of seaweed.
REMARKS
Time according to
ripeness