Redmond RMC-M13A, User Manual

Page: 18 / 64

Table of Recommended Steaming Time for Various Products
Product Weight, oz/g/pcs Water, cups/ml Cooking Time, min
1 Pork / beef fillet cut into ½ inch (1.5 cm) cubes 18 / 500 2 / 500 20 / 30
2 Mutton fillet cut into ½ inch (1.5 cm) cubes 18 / 500 2 / 500 25
3 Chicken fillet cut into ½ inch (1.5 cm) cubes 18 / 500 2 / 500 15
4 Meatballs / patties
6 ½ / 180 (6 pcs)
16 / 450 (3 pcs)
2 / 500 10 / 15
5 Fish fillet 18 / 500 2 / 500 10
6 Shrimp (cooked, peeled, frozen) 18 / 500 2 / 500 5
7 Potatoes cut into ½ inch (1.5 cm) cubes 18 / 500 2 / 500 20
8 Carrots cut into ½ inch (1.5 cm) cubes 18 / 500 2 / 500 40
9 Beet cut into ½ inch (1.5 cm) cubes 18 / 500 6 ⅓ / 1500 1 hour 10 min
10 Vegetables (frozen) 18 / 500 2 / 500 10
11 Eggs 3 2 / 500 10
Please note, that these are only approximate guidelines. Steaming times may vary, depending on the quality of the food used and on your personal prefer-
ences.
MULTICOOK Temperature Adjustment Recommendations
Temperature Recommendations for use
95°F (35°C) Proof dough and making vinegar
100°F (40°C) Make yogurt
110°F (45°C) Leavening
120°F (50°C) Fermentation
130°F (55°C) Fondant
140°F (60°C) Make green tea
150°F (65°C) Cook vacuum sealed meat
160°F (70°C) Prepare punch
170°F (75°C) Pasteurize liquid and making white tea
18