Gallet GALCUV 962 Pantin Instruction Manual - page 46
Corn or Cob
3-5 ears
14-16
Eggplant
0.45 kg
16-18
Mushrooms, whole
0.45 kg
10-12
Onions
0.22 kg thinly slice
12-14
Parnips
0.22 kg
8-10
Peas
0.45 kg shelled
12-13
Peppers, whole
Up to 4 medium (not stuffed)
12-13
Peppers, whole red
0.45 kg, about 6 small
30-32
Rutabaga
1 medium diced
28-30
Spinach
0.22 kg
14-16
Squash
- Summer yellow and
Zucchini
0.45 kg sliced
12-14
- Winter Acorn and Butternut
0.45 kg
22-24
Turnips
0.45 kg
20-22
All frozen vegetables
280 g
28-50
FIsH AND sEAFOOD
- The time of cooking given in the table applies to fresh or frozen and for fully defrosted
seafood and fish.
- Clean and prepare seafood and fish before cooking.
- Most kinds of fish and seafood are cooked very quickly. Prepare in small portions
or amounts as specified.
- Clams, oysters and mussels can be opened after different times. Check them to avoid
overcooking.
- Fish fillet can be prepared in the rice tray and fish and seafood can be served either
without seasoning or with addition of herb butter, margarine, lemons or sauce.
- Adapt the preparation times as necessary.
Variety
Weight / Or number pieces
Approx. time (minute)
Clams in shell
- Littlenecks / Cerrystones
0.45 kg
10-12
Crab
- King Crab, legs/claws
- Soft shell
0.22 kg
20-22
8-12 pcs
8-10
Lobster
- Tails
2-4 pcs
16-18
- Split
0.45-0.56 kg
18-20
- Whole
0.45-0.56 kg
18-20
Mussels (fresh in shell)
0.45 kg
14-16
46
/ 62