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ENGLISH
48
• Liquids which collect in the drip tray can be used for soups
and sauces.
Rice
1) There are various types of rice. Follow the specifi c cooking
instructions for each type.
2) Measure the rice and water precisely and pour into the rice
bowl. Put the lid on and switch on the steam cooker.
3) Check whether the rice is cooked as specifi ed by the
cooking time. Stir the rice.
4) When checking/stirring the rice, make sure that the con-
densed water does not drip into the rice bowl. It will alter the
quality and the taste of the rice.
5) After steaming the rice, spice it with salt, pepper or butter.
Rise types
Together in the Rice Bowl
Estimated time
(Minutes)
Rice quantity
Water
Brown rice
- Normal
1/2 cup
1 cup
42-45
- Parboiled
1 cup
1 1/2 cups
45-50
Long grain and wild rice mix
- Normal
1 cup
1 1/2 cups
56-58
- Precooked
rice
1 cup
1 3/4 cups
18-20
Instant rice
1 cup
1 1/2 cups
12-15
White rice
- Normal
1 cup
1 1/2 cups
45-50
- Long grain
1 cup
1 2/3 cups
50-55
Vegetables/Fruit
1) Wash the vegetables well. Cut the stems and peal or chop
the vegetables as required by the recipe. Smaller pieces
cook faster than large ones.
2) The quantity, freshness, size/consistency and the tempera-
ture of frozen foods can infl uence the steaming time. The
quantity of water and the cooking time vary according to the
desired result.
3) Frozen vegetables are not to be thawed before steaming.
Type of vegetable/
fruit
Weight or pieces
Estimated time
(Minutes)
Artichokes, whole
4 whole pieces
30-32
Asparagus, tips
500 g
12-14
Beans
- Green/wax
250 g
12-14
- cut or whole
500 g
20-22
- thick beans
500 g, shelled
12-13
Red beets
500 g, cut
25-28
Broccoli, tips
500 g
20-22
Brussels sprouts
500 g
24-26
White cabbage
500 g, cut
16-18
Celery
250 g, diced
14-16
Carrots
500 g, diced
18-20
Caulifl ower, whole
500 g
20-22
Corn on the cob
3-5 cobs
14-16
Eggplant
500 g
16-18
Champignon, whole
500 g
10-12
Onions
250 g, fi nely diced
12-14
Pepper, whole
up to 4 average-sized
12-13
Type of vegetable/
fruit
Weight or pieces
Estimated time
(Minutes)
Potatoes.
ca. 500 g
30-32
Turnips
1 average-sized, diced
28-30
Spinach
250 g
14-16
Pumpkin
500 g
16-18
Beets
500 g, sliced
20-22
Frozen vegetables
285 g
28-50
Apples
500 g, in Pieces
10-15
Pears
500 g, in Pieces
10-15
Fish and Seafood
1) The cooking time provided in the table is for fresh, frozen
and thawed seafood and fi sh. Clean and wash the fresh
seafood and fi sh well before steaming.
2) Almost all types of fi sh and seafood cook fast. Steam cook
them in small portions or in the specifi ed quantities.
3) The time varies for the opening of large and small mussels
and oysters. Check the shells to avoid that they boil. Do not
eat mussels whose shell does not open after steaming to
avoid food poisoning!
4) Fish
fi lets can be steamed also in the rice bowl.
5) Set the corresponding cooking time.
Seafood/Fish
Weight or pieces
Estimated time
(Minutes)
Whole mussels in
the shell
500 g
10-12
Crabs
250 g
20-22
Lobster
- Tail
2-4
16-18
- cut
500-600 g
18-20
Small mussels
(fresh in the shell)
500 g
14-16
Oysters
(fresh in the shell)
1500 g
18-20
Scallops (fresh)
500 g
16-18
Shrimps
- average-sized in shell
500 g
10-12
- large/jumbo in shell
500 g
16-18
Fish
- whole
250-375 g
10-12
- fi let
500 g
10-12
- steak
500 g, 2,5 cm thick
16-18
Meat
Meat type
Weight or pieces
Estimated time
(Minutes)
Beef
- Pieces
500 g
28-30
- Hamburger/Rissoles
500 g
16-18
- Meatballs
500 g
22-24
Chicken
- Pieces/slices
2-4
24-26
Lamb
- Pieces/slices
500 g
26-28
Pork
- Pieces/slices
500 g
26-28
Hot dogs/Frankfurters
500 g
14-18
05-DG 1216 CB 48
07.03.2007, 8:44:15 Uhr