Operation Manual

FOOD COOKING TIME

(MIN)

COOKING LEVEL LIQUID ADDED

Broccoli 2 2 up to trivet, *

Fennel 6 2 up to trivet, *

White cabbage, halved 6 2 up to trivet, *

Chestnuts 12 2 up to trivet, *

Sugar peas 3 2 up to trivet, *

Kohlrabi (kale turnip) halved / sliced 6/2 2 up to trivet, *

Leek, sliced 3 2 up to trivet, *

Corn cobs 7 2 up to trivet, *

Sweet peppers, sliced / paprika 3 2 up to trivet, *

Swedes, quartered 12 2 up to trivet, *

Swedes, sliced 5 2 up to trivet, *

Beetroot 25 2 up to trivet, *

Brussels sprouts 4 2 up to trivet, *

Red cabbage 10 2 up to trivet, *

Carrots 6 2 up to trivet, *

Sauerkraut, raw 30 2 up to trivet, *

Black salsify 12 2 up to trivet, *

Celery halves, sliced 6/2 2 up to trivet, *

FROZEN VEGETABLES, NOT THAWED (With trivet)

Spinach leaves (500g) 10 2 only to trivet

Cauliflower, in florets 6 2 only to trivet

Beans 5 2 only to trivet

Broccoli, in florets 5 2 only to trivet

Sugar peas 4 2 only to trivet

Brussels sprouts 3 2 only to trivet

Red cabbage, cooked (500g red cabbage) 12 2 only to trivet

POTATOES (With trivet) (Cooking time for new potatoes is reduced by up to one third)

Potatoes in jackets 7-10 2 up to trivet, *

Boiled potatoes (quartered) 4 2 ditto

Sliced potatoes 2 2 ditto

FRESH FRUIT (With trivet)

Pears, apples, peaches,

plums, apricots 3 2 up to trivet, *

Quinces 10 2 up to trivet, *

Chestnuts 12 2 up to trivet, *

* At least 250 ml / 8 oz