eta 1134-10, Instructions For Use Manual

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the purpose of which is not to provide instructions, but to show various possibilities of
preparing food. The preparation (processing) times depend on the amount, the kind and
the quality of used ingredients, but as a standard they are in minutes to tens of minutes.
Choose the amount of the processed food so that the maximum volume of the bowls is
not exceeded. Keep the prescribed times mentioned in the recipes. But always pour in
sufficient amount of water; failure to do so may result in overheating of the steam pot
before completing cooking without water. After some time of using the pot you will be using
your own times gained by experience and practical cooking.
RICE AND CEREALS
– There are many types of rice. Follow the instructions for the respective type.
– Measure rice and water exactly and then mix them in the bowl. Put the lid on and switch
on steam creation.
– For softer rice, add 1 to 2 tablespoons of water to the amount marked in the table. For
harder rice, remove 1 or 2 tablespoons of water.
– Check the rice texture when the minimum time for preparation of the respective type
of rice lapses. Also mix the rice.
– You can add salt, pepper or butter only after steaming.
Type of rice
Combinated jelű rizs
Approx. time
(minutes)
Amt. Rice Amt. Water
White
- Regular 0.2 kg 0.3 l 35 – 45
VEGETABLES
– Clean vegetables properly, cut off stalks, remove skin, peel or cut. Small pieces are
prepared more quickly than bigger ones.
– The amount, quality, freshness, size and temperature of food can affect the time
of steaming. Adapt the amount of steaming as necessary.
– Frozen vegetables should not be defrosted before preparation.
– Some frozen vegetables should be put into the rice tray and covered with a piece
of aluminium foil before cooking.
– Frozen food should be separated or mixed after 10 to 12 minutes. You can use a long
fork/spoon for that.
Variety Weight / Or number Pieces Approx Time (minutes)
Artichokes, whole 4 whole tops trimmed 40 – 50
Asparagus, Spears, Beans 0.4 kg 13 – 15
Broccoli, Spears 0.4 kg 16 – 18
Carrots 0.45 kg thinkly sliced 20 – 22
Cauliflower - whole 0.4 kg 16 – 18
Peas 0.4 kg shelled 10 – 12
Spinach 0.25 kg 8 – 10
FISH AND SEAFOOD
– The time of cooking given in the table applies to fresh or frozen and for fully defrosted
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