Vitaliseur cooking times

The cooking times below are indicative and not exhaustive. In fact, they will vary according to several factors related to the food, such as :

• weight
• thickness
• quality
• seasonality
• whether it is fresh or defrosted
• whether it is whole or minced

Cooking times will also depend on your tastes, whether you prefer well-cooked or medium-rare meat, crunchy or melting vegetables.

After a few tries, you'll know which cooking time is right for you. And the best way to check doneness is simply to stick the tip of a knife into the food or taste it.

A few tips

• For faster cooking, cut your vegetables very thin. Shorter cooking times will preserve the nutritional qualities of your vegetables.
• To cook several foods at the same time, spread out the cooking times, starting with the vegetables that take the longest to cook.
• All types of beans (lentils, chickpeas, white beans...) should be pre-sprouted for steaming. Once pre-sprouted, you can steam your vegetables for around 15 minutes. To pre-sprout pulses, soak them for two hours in cold water before cooking. For chickpeas, soak them from the day before. Add kombu algae to the cooking water for easier digestion and shorter cooking time.
• Sliced pumpkins should be cooked for a good ten minutes.
• Cereals cannot be steamed, so you'll need to use a dish. The cooking time is the same as for standard cooking in a saucepan. Read the instructions on the packet. Cereals can, however, be reheated by steaming.
• For meat and fish, pre-salt ten minutes before cooking. This will speed up the drainage of toxins and fats.
• To finish cooking fruit, place it in a container on the sieve or directly in the rice pot.
• To open oysters, place them closed on the sieve of your Vitalizer for about 30 seconds or more, depending on variety and freshness.

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Click here to discover the cooking times in the form of a pictorial calendar for each season (in french)

sources: 
This page is a translation of the official Vitaliseur site. https://vitaliseurdemarion.fr/fr/officiel/article/slug/les-temps-cuisson