Aroma ARC-996, Instruction Manual

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Meat Steaming Table: Vegetable Steaming Table:
MEAT
AMOUNT OF
WATER
STEAMING TIME
SAFE INTERNAL
TEMPERATURE
Fish 2 Cups 25 Min. 140°
Chicken 2½ Cups 30 Min. 165°
Pork 2½ Cups 30 Min. 160°
Beef 2½ Cups
Medium = 25 Min.
Medium-Well = 30 Min.
Well = 33 Min.
160°
USING YOUR RICE COOKER
VEGETABLE AMOUNT OF WATER STEAMING TIME
Asparagus ¾ Cup 20 Minutes
Broccoli ½ Cup 15 Minutes
Cabbage 1 Cup 25 Minutes
Carrots 1 Cup 25 Minutes
Cauliflower 1 Cup 25 Minutes
Corn 1 Cup 25 Minutes
Eggplant 1¼ Cups 30 Minutes
Green Beans 1 Cup 15 Minutes
Peas ¾ Cup 20 Minutes
Spinach ¾ Cup 20 Minutes
Squash ¾ Cup 20 Minutes
Zucchini ¾ Cup 20 Minutes
15
NOTE:
• Altitude, humidity and outside temperature will affect cooking times.
• These steaming charts are for reference only. Actual cooking times
may vary.
HELPFUL HINTS:
• Steaming times may vary depending on the cut of meat being used.
• 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 cooking pot and repeat the cooking process until
the meat is adequately cooked.
• 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.
Tabla paracocer alvapor lascarnes: Tabla paracocer alvapor losvegetales:
CARNE
CANTIDADDE
AGUA
TIEMPODE
COCIMIENTO
TEMPERATURA
SANA
Pescado 2T azas 25Min. 140°
Pollo 2-1/2T azas 30Min. 165°
Carnede
cerdo
2-1/2T azas 30Min. 160°
Carnede
vaca
2-1/2T azas
Ensu punto= 25Min.
Bienhecho =30 Min.
Muyhecho =33 Min.
160°
COMOUSAR SUARROCERA
VEGETAL CANTIDADDE AGUA
TIEMPODE
COCIMIENTO
Calabacín
¾
Taza 20Minutos
Calabaza
¾
Taza 20Minutos
Espinaca
¾
Taza 20Minutos
Chicharos
¾
Taza 20Minutos
Ejotes 1T aza 25Minutos
Berenjena 1
¼Tazas
30Minutos
Maiz 1T aza 25Minutos
Coliflor 1T aza 25Minutos
Zanahoria 1T aza 25Minutos
Col 1T aza 25Minutos
Brocoli
½Taza
15Minutos
Espárragos
¾
Taza 20Minutos
15
NOTA:
• Afectaránel tiempode cocerla altitud,la humedad,y latemperatura
exterior.
• Essólo parareferencia estatabla decocer alvapor .Los tiemposde
cocerpueden variar.
CONSEJOSÚTILES:
• Puedevariar dependientedel cortede lacarne usadael tiempode
coceral vapor.
• Paraasegurar quesepa lomejor lacarne yprevenir unaposible
enfermedad,prueba lacarne siestá biencocida antesde servirla.Si no
estácocida, sólopon másagua enla ollay repiteel procesode cocer
hastaque estébastante cocidala carne.
• Puestoque absorbenpoca aguala mayoríade losvegetales, nohay
queaumentar lacantidad deagua parauna porciónmás grandede
vegetales.
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