Scarlett SC-1143, Instruction Manual

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www.scarlett.ru SC-1143 4
•
Accurately measure rice and water, then combine it in the rice bowl. Pour specified amount of water in water
reservoir. Cover and start operating.
•
For For softer rice, increase the specified amount water by 1-2 tablespoons. For firmer rice decrease the water
amount by 1-2 tablespoons
•
Check consistency of rice at minimum time specified for each type, stirring rice at the same time.
•
Rice may be seasoned with salt, pepper or butter after steaming.
Combined in Rice Bowl
Type of Rice
Amt. Rice Water
Approx. Time
(Minutes)
Brown
- Regular
- Parboiled ½ cup
1 cup
1cup
1 ½ cups
42-45
45-50
Long Grain and Wild Rice Mix
- Regular (6 oz. Pkg.)
- Quick cooking (1-2 oz. Pkg.) Mix
Mix 1 ½ cups
1 ¾ cups 56-58
18-20
Instant 1 cup 1 ½ cups 12-15
White
- Regular
- Long Grain 1 cup
1 cup 1 ½ cups
1 2/3 cups
45-50
50-55
VEGETABLES
•
Clean the vegetables thoroughly, cut off stems; trim; peel or chop if necessary. Small pieces steam faster than large
ones.
•
Quantity, quality, freshness, size and temperature of frozen food, may affect steam timing. Adjust water amounts and
cooking time as desired.
•
Frozen vegetables should not be defreezed before steaming.
•
If some frozen vegetables are placed in the rice bowl, they should be covered with a piece of aluminum foil during
steaming.
•
Frozen products should be separated or stirred after 10-12 minutes. Use a long handle fork/spoon to separate or stir
foods.
Variety Weight / Number of Pieces Approx Time (Minutes)
Artichokes, Whole 4 whole tops trimmed 30-32
Asparagus, Spears, Beans 1 pound 12-14
-
Green/Wax
-
Cut or Whole
½ pound
1 pound
12-14
20-22
Beets 1 pound cut 25-28
Broccoli, spears 1 pound 20-22
Brussels 1 pound 24-26
Cabbage 1 pound sliced 16-18
Celery ½ pound thinly sliced 14-16
Carrots 1 pound thinly sliced 18-20
Cauliflower, whole 1 pound 20-22
Corn or Cob 3-5 ears 14-16
Eggplant 1 pound 16-18
Mushrooms, whole 1 pound 10-12
Onions ½ pound thinly sliced 12-14
Parsnips ½ pound 8-10
Peas 1 pound shelled 12-13
Peppers, whole Up to 4 medium (not stuffed) 12-13
Potatoes (whole, red) 1 pound (6 small potatoes) 30-32
Rutabaga 1 medium diced 28-30
Spinach ½ pound 14-16
Squash
-
Summer Yellow and Zucchini
-
Winter Acorn and Butternut
1 pound sliced
1 pound
12-14
22-24
Turnips 1 pound sliced 20-22
All Frozen Vegetables 10 oz. 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 overcooking.
•
You may steam fish fillets in the rice bowl; serve steamed seafood and fish plain or use seasoned butter or
margarine, lemon or favorite sauces.
•
Adjust steaming times accordingly.
Variety Weight / Number of Pieces Approx. Time (Minute)