Aroma ARC-838TC, Instruction Manual

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COOKING GUIDE
MEAT STEAMING CHART:
Meat
Amount of
Water
Steaming Time
Safe Temperature
Fish
2 Cups 15 Min. 140º
Chicken
2-1/2 Cups 20 Min. 165º
Pork
2-1/2 Cups 20 Min. 160º
Beef
2-1/2 Cups
Medium = 15 Min.
Medium-Wel l= 20 Min.
Well = 23 Min.
160º
NOTE
1. Steaming times may vary depending on the cut of meat being used.
2. To ensure meat tastes its best, and to prevent possible illness, check that
meat is completely cooked prior to serving. If it is not, simply place more
water in the inner pot and repeat the cooking process. It should only be
a matter of minutes before it is ready.
HELPFUL HINTS
1. Since most vegetables only absorb a small amount of water, there is no
need to increase the amount of water with a larger serving of
vegetables.
2. When steaming and cooking rice simultaneously, follow the
measurements for cooking rice on page 8 . Place the steam tray over
the rice as it cooks for the amount of time needed, checking foods
every so often for doneness. Do not cook more than 6 cups (uncooked)
rice while steaming, or the steam tray will not fit into the rice cooker .
3. Always keep the lid closed during the entire steaming process. Opening
the lid causes a loss of heat and steam, resulting in a slower cooking
time. If you find it necessary to open the lid, you may want to add a
small amount of water to help restore the cooking time.
4. Altitude, humidity and outside temperature will affect cooking times.
5. This steaming chart is for reference only. Actual cooking time may vary.
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SUG ERE NC IA SÚ TILE S
1. La may oría de los veg eta les abs orb en uni cam ent eu na peq ueñ ap arte de
agu ac uan do se está nc oci nan do alv apo r,n oe sn ece sar io cam bia rla
can tid ad de agu ap ara coc ina ra lv apo rd ife ren tes alim ent os.
2. Par av apo rar yc oce ra rro zsi mult áne am ent e,s igu ela sin stru cci one sd ec oci nar
arro zd ela sp ági nas 4y 7. Col oqu ela cha rol ad ev apo rso bre la olla int erio r
mie ntra sc oci na ela rro z,e xam ina ndo los alim ent osd ev eze nc uan do par a
evit arq ue sob rec oci nen . No más que 6ta zas de arro zse pue de coc ina r
cua ndo se usa la cha rol ad ev apo r.
3. Man ten ga la tap asi em pre cer rad ad ura nte tod oe lp roc eso de coc era l
vap or. Ela brir la tap ac aus ará una pér did ad ec alo ry vap or, res ulta ndo en
un tie mpo de coc ció nm ásl ent o.S ie sn ece sar io abr irl ata pa, tal vez des ee
agr ega ru na peq ueñ ac ant ida dd ea gua ala olla par aa yud ara rep one re l
tie mpo de coc ció n.
4. La altu ra, la hum eda dy la tem per atu ra ext erio ra fec tar án los tie mpo sd e
coc ció n.
5. La tab la de coc ció na lv apo re ssó lo par ap rop ósit osd ec ons ulta .E lti em po
rea ld ec occ ión pue de var iar .
GUI AS DE CO CC IO N
Mea t
Am oun to f
Wat er
Ste am ing Tim e
Saf eT em per atu re
Fish
2C ups 15 Min . 140 º
Chi cke n
2-1 /2 Cup s 20 Min . 165 º
Por k
2-1 /2 Cup s 20 Min . 160 º
Bee f
2-1 /2 Cup s
Med ium =1 5M in.
Med ium -W ell= 20 Min .
Wel l= 23 Min .
160 º
NO TE
1. Ste am ing tim esm ay var yd epe ndi ng on the cut ofm eat bei ng use d.
2. To ens ure mea tta ste sit sb est, and to pre ven tp oss ibl eill nes s,c hec kth at
mea tis com ple tle yc ook ed prio rto ser vin g. Ifi tis not ,si mpl yp lac em ore
wat eri nth ein ner pot and rep eat the coo kin gp roc ess .I tsh oul do nly be a
mat ter ofm inu tes bef ore iti sre ady .
MEA TS TEA MIN GC HA RT: