valutazioni - 2, GPA: 4
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Facilità d'uso
Rinse with clean, hot water. • The LOWER STEAMING BOWL and RICE BOWL can nest inside the UPPER STEAMING BOWL with the LID on top of all three to save storage space. • After a period of uses, the HEATING ELEMENT surface may discolor or start to become coated with build up. When cleaning the heating element follow these steps: 1. Do not cover the BASE with any steamer parts 2. Pour 3 cups of clear vinegar into the WATER RESERVOIR 3. Fill the rest with water, up to the MAX fill line 4. Plug unit in and set the timer for approximately 20 minutes 5. When timer has stopped, unplug the cord from the outlet 6. DO NOT allow solution to boil over or spill onto exterior surfaces 7. Allow unit to cool completely before emptying contents 8. Rinse with cold water and use a non-abrasive scouring pad to scrub the heating element NOTE: DO NOT use bleach, abrasive pads/cleaners to clean ANY part of The FOOD STEAMER. -9 TIPS AND HINTS (CONT.) TIPS AND HINTS RICE AND GRAINS 1. There are many types of rice. Follow specific directions for variety used. 2. Accurate measuring of rice and water when combined in RICE BOWL. Pour specified amount of water in WATER RESERVOIR. Cover and steam. 3. For softer rice, increase water mixed with rice by 1-2 tablespoons. For firmer rice decrease water mixed with rice by the same amount. 4. Check doneness and consistency of rice at minimum time specified for each type, stirring rice at the same time. 5. When checking or stirring rice, be careful not to drip the condensation into the RICE BOWL which would reduce the quality and flavor of the rice. 6. Use only clean water in the WATER RESERVOIR. 7. Rice may be seasoned with salt, pepper or butter after steaming. TYPE OF RICE COMBINED TO APPROXIMATE RICE BOWL TIME (MINUTES) RICE WATER BROWN Regular 1.2 Cup 1 Cup 42-45 Parboiled 1 Cup 1 1.2 Cup 45-50 LONG GRAIN/WILD RICE MIX Regular Mix 1 1.2 Cup 16-58 Quick Cooking Mix 1 3.4 Cup 18-20 INSTANT WHITE Regular 1 Cup 1 1.2 Cup 45-50 Parboiled 1 Cup 1 2.3 Cup 50-55 VEGETABLES 1. Clean the vegetables thoroughly. Cut off stems; trim; peel or chop if necessary. Smaller pieces steam faster than larger ones. 2. Quantity, quality, freshness and size temperature of frozen foods, mayaffect steam timing. Adjust water amounts and cooking times asdesired. 3. Frozen vegetables should not be thawed before steaming. 4. Some frozen vegetables should be placed in the rice bowl andcovered with a piece of aluminum foil during steaming. The frozenfoods should be separated or stirred after 10-12 minutes using a longhandle fork or spoon. VARIETY WEIGHT/OR NUMBER PIECES APPROXIMATE TIME (MINUTES) ARTICHOKES, WHOLE 4 Whole Tops Trimmed 30-32 ASPARAGUS, SPEARS 1 Pound 12-14 BEANS (GREEN/WAX) 1.2 Pound 12-14 OATMEAL 1 Pound 20-22 BEETS 1 Pound, Cut 25-28 BROCCOLI, SPEARS 1 Pound 20-22 BRUSSELS SPROUTS 1 Pound 24-26 CABBAGE 1 Pound, Thinly Sliced 16-18 CELERY 1.2 Pound, Thinly Sliced 18-20 CARROTS 1 Pound, Thinly Sliced 18-20 CAULIFLOWER, WHOLE 1 Pound, Thinly Sliced 20-22 CORN ON COB 1 Pound 14-16 EGGPLANT 3 1.2 Pounds 16-18 MUSHROOMS, WHOLE 1 Pound 10-12 OKRA 1 Pound 18-20 -10 -11 TIPS AND HINTS (CONT.) TIPS AND HINTS (CONT.) VEGETABLES (CONT.) FISH AND SEAFOOD (CONT.) VARIETY WEIGHT/OR NUMBER PIECES APPROXIMATE TIME (MINUTES) PEAS 1 Pound, Shelled 12-13 PEPPERS, WHOLE Up to Four Medium (Not Stuffed) 12-13 POTATOES(RED/RUTABAGA) 1 Pound - About 6 30-32 SPINACH 1.2 Pound 14-16 SQUASH Summer Yellow and Zucchini Winter Acorn/Butternut 1 Pound, Sliced 1 Pound 12-14 22-24 TURNIPS 1 Pound, Sliced 20-22 ALL FROZEN VEGETABLES 10 Ounces 28-50 FISH AND SEAFOOD 1. The steaming times listed in the chart are for fresh, or frozen and fully thawed seafood and fish. Before steaming, clean and prepare fresh seafood and fish. 2. Most fish and seafood cook very quickly. Steam in small portions or in amounts as specified. 3. Clams, oysters and mussels may open at different times. Check the shells to avoid overcooking. 4. You may steam fish fillets in the RICE BOWL. Serve steamed seafood and fish plain or use Seasoned butter or margarine, lemon or favorite sauces. 5. Adjust steaming times accordingly. VARIETY WEIGHT/OR APPROXIMATE NUMBER TIME (MINUTES) PIECES CLAMS IN SHELL 1 Pound 10-12 CRAB King Crab Soft Shell 1.2 Pound, Chunks 8 - 12 Pieces 20-22 8-10 LOBSTER Tails 2-4 16-18 Split 1 - 1 1.4 Pound 18-20 Whole, Live 1 - 1 1.4 Pound 18-20 MUSSELS (FRESH IN SHELL) 1 Pound 14-16 OYSTERS (FRESH IN SHELL) 3 Pound 18-20 SCALLOPS Bay (Shucked) Sea (Shucked) 1 Pound 3 Pound 14-16 18-20 SHRIMP Medium (In Shell) Large Jumbo (In Shell) 1 Pound 1 Pound 10-12 16-18 FISH Whole 1.2 -3.4 Pound 10-12 Dressed 1.2 -3.4 Pound 10-12 Fillets 1 Pound 10-12 Steaks 1.4 Pound 16-18 -12--13 TIPS AND HINTS (CONT.) TIPS AND HINTS (CONT.) MEATS/BEEFS EGGS VARIETY WEIGHT/OR NUMBER PIECES APPROXIMATE TIME (MINUTES) BEEF Chuck Hamburger Meatballs 1 Pound 1 Pound 1 Pound 28-30 16-18 22-24 CHICKEN Pieces 2-4 Pieces 24-26 LAMB Cubes 1 Pound 26-28 PORK Cubes 1 Pound 26-28 HOTDOGS 1 ...