Safety Instructions

Suggested Cooking Times

Cooking Times for Fish and Vegetables

APPROXIMATE COOKING TIMES FOR FRESH VEGETABLES (ON FULL POWER)

Item Weight Added water CookingTime

Aubergines(peeled and diced) 450g 30-40 ml 4.5-5.5 minutes

Broccoli(trimmed and sliced into spears) 225g 50 ml 3.5-4.5 minutes

Brussels Sprouts(peeled) 225g 50 ml 5.5-7.5 minutes

Carrots(diced) 225g 30 ml 5.5-7.5 minutes

Cauliflower(in florets) 450g 50-60 ml 7-9 minutes

Courgettes(diced or sliced) 450g 10 ml 5.5-7.5 minutes

Peas(removedfrompods) 225g 40-50 ml 4.5-5.5 minutes

Potatoes, jacket ( 2, scrubbed and piercedall round) 225g None 7-9 minutes

Potatoes, (in 40mm pieces) 450 g 40-50 ml 6-7minutes

Spinach (shredded) 225g None 3.5-5.5 minutes

The times given above are approximateand should be adjusted to suit quantities, portion sizes and individual taste.The average cooking

time for vegetables is around 5.5 minutes per 450 g (1 lb).When adding salt, mix it with the water or add it after cooking.

To cook vegetables: Mix them with the water in a ceramic curved bottomed bowl and cover lightly. After cooking leave the vegetables to

stand for 2-3 minutes before straining (if necessary) and serving.

Is it cooked?

$ Temperature should reach 70º C for meat, fish and eggs.

Fishshould be opaque and flake easily.$

APPROXIMATE COOKING TIMES FOR FISH (ON FULL POWER)

Item Weight CookingTime StandingTime

Codfillets 450g 3-4 minutes 4-10 minutes

Codsteaks 225g 3-4 minutes 4-10 minutes

Haddock fillets 225g 3-4 minutes 4-10 minutes

Kipper fillets 450g 3.4 minutes 4-6minutes

Plaice fillets 225g 3-4 minutes 6-8 minutes

Trout (2 fish, gutted but whole) turn fish overhalf way through 3.5-5 minutes 4-6 minutes

The times given above are approximate and should be adjusted to suit portion sizes and individual taste. The average cooking time for

fish is around 3.5 minutes per 450 g (1 lb). Thefish should be lightly coveredduring the standing period.