Gallet CUV 968 Colmar, Instruction Manual

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ENG -
Cauliflower - whole 0.45 kg 20-22
Corn or Cob 3-5 ears 14-16
Eggplant 0.45 kg 16-18
Mushrooms, whole 0.45 kg 10-12
Onions 0.22 kg thinly slice 12-14
Parnips 0.22 kg 8-10
Peas 0.45 kg shelled -
Peppers, whole Up to 4 medium (not stuffed) -
Peppers, whole red 0.45 kg, about 6 small 30-32
Rutabaga 1 medium diced 28-30
Spinach 0.22 kg 14-16
Squash
- Summer yellow and
Zucchini
0.45 kg sliced 12-14
- Winter Acorn and Butter -
nut
0.45 kg 22-24
Turnips 0.45 kg 20-22
All frozen vegetables 280 g 28-50
FISh AND SEAFOOD
Steaming times listed in the chart are for fresh, or frozen and fully thawed seafood and fish.
Clean and prepare fresh seafood and fish before steaming.
Most fish and seafood cook very quickly. Steam in small portions or in amounts as specified.
Clams, oysters and mussels may open at different times. Check the shells to avoid overcoo -
king.
You may steam fish fillets in the RICE BOWL serve steamed seafood and fish with plain or
use seasoned butter or margarine, lemon or favorite sauces.
Adjust steaming times accordingly.
Variety Weight / Or number
pieces
Approx. time( Minute)
Clams in shell
- Littlenecks / Cerrystones
0.45 kg 10-12
Crab
- KKing Crab, legs/claws
- Soft shell
0.22 kg 20-22
8-12 pcs 8-10
Lobster
- Tails
2-4 pcs 16-18
- Split 0.45 – 0.56 kg 18-20
- Whole, live 0.45 – 0.56 kg 18-20
Mussels (fresh in shell) 0.45 kg 14-16
Oysters (fresh in shell) 1.35 kg 18-20
Scallops (fresh)
- Bay (shucked)
0.45 kg 14-16
- Sea (shucked) 0.45 kg 18-20
Shrimps
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