46
Cooking table
CATEGORY
CUT/PORTION/
DESCRIPTION
COOKING
CYCLE
COOKING TIME
(min)
HEATING TIME (from
refrigerated state) (min)
HEATING TIME
(from frozen) (min)
Vegetables
Cauliflower (pieces or slices) /
broccoli (whole)
Vegetables 35-45 20-30 40-50
Courgette (whole) Vegetables 35-38 15-25 40-50
Potato (pieces) Vegetables 40-50 20-30 40-50
Pepper (half or in pieces) Vegetables 35-40 10-20 35-45
Onion (whole or quarters) Vegetables 35-40 10-20 20-30
Carrot (whole) Vegetables 35-38 7-20 20-30
Leek (in pieces) Vegetables 35-38 10-20 20-30
Radicchio / endive Vegetables 35-38 10-20 15-25
Beet (whole or in pieces) Vegetables 35-38 15-25 20-30
Artichoke (half, thornless) Vegetables 35-40 7-20 15-25
Fennel (whole or quarters) Vegetables 35-40 15-25 40-50
Asparagus (whole) Vegetables 35-38 5-15 15-25
Mushrooms
Champignons / cep mushrooms
(whole or in pieces)
Vegetables 35-40 10-20 25-35
Honey/chanterelle mushrooms
(whole)
Vegetables 35-38 10-20 25-35
Fruit
Apples/pears (whole) Fruit 30-35 15-25 30-40
Apples/pears (pieces) Fruit 25-30 10-20 20-30
Blackberries/raspberries
(whole, fresh)
Fruit 25-28 10-20 20-30
Pineapple (slices) Fruit 30-35 10-20 20-30
Plums (whole) Fruit 25-30 10-20 20-30
Sweet creams
Chocolate base Sweet creams 35-45 5-15 10-20
Chocolate and
mascarpone base
Sweet creams 35-45 5-15 10-20
Chocolate and cream base Sweet creams 35-40 5-15 10-20
