Vitek VT-1560 BK, Manual Instruction

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ENGLISH ENGLISH
•
In order to achieve the best result, make
sure that food pieces are of equal size; place
the thicker pieces closer to steam basket
sides.
•
Do not fill the steam basket completely;
leave some space for steam passing.
• When cooking a large volume of products it
is necessary to stir them periodically.
•
Be especially careful and use potholders to
protect hands from hot steam and kitchen
utensils with long handle.
• Do not add salt or spices directly to products
when cooking.
•
Liquid accumulating in the tray (7) is excel-
lently suitable for soup cooking or can be
used as bouillon. But be careful: liquid in the
tray is very hot.
•
Add fresh or dry herbs into the drip tray (7)
to give additional taste to products. Choose
herbs to your taste: thyme, coriander, basil,
dill, curry and estragon, garlic, caraway,
horse radish – it is only a small list of well-
known herbs. You can combine herbs to give
additional taste to products. When using
fresh herbs it is necessary to cut them and
increase their total volume twice or thrice
(compared to dry herbs volume).
Food steamer cleaning
•
Before cleaning switch food steamer off,
unplug it and wait until it cools down com-
pletely.
•
It is prohibited to immerse power cord,
power plug and food steamer in water.
•
Do not use abrasive cleaning agents when
cleaning the steam baskets, tray, upper lid
and body.
•
It is recommended to wash the steam bas-
kets, rice bowl, tray and lid in warm water
with dishwashing agents. Dishwasher may
be used if “soft” mode for dishwashing is
selected.
•
Remove mesh filters (14) and wash them.
•
Wipe the body with a damp cloth.
•
Wash the steam baskets regularly.
descaling
After several months of usage, scale can appear
on heating element. This is a natural process
which is connected with the use of hard water.
The indicator informs about the necessity
to perform descaling. It is necessary to remove
scale from the heating element regularly for
proper unit operation.
Fill the water tank with vinegar till the “МАХ”
mark
ImPortaNt:
do not use scale-removing
chemicals.
•
Set the tray (7), one steam basket (4) or
(6), close it with the lid (1) and switch food
steamer for 20-25 minutes.
•
Once the timer turns off, unplug food steam-
er and let cool down completely before
pouring the vinegar out.
•
Wash the water tank with cold water and fill
it with water once again, set the tray (6), one
steam basket (4) or (6), close it with the lid
(1), switch on the unit and set the timer for
5 minutes.
•
Unplug food steamer, let it cool down com-
pletely, pour out water, dry the tray, steam
basket and lid, and take the unit away till the
next usage.
Cooking time and recipes
•
Cooking time depends on food size, free
space in the basket, product freshness and
personal taste.
•
Cooking time is given for the lower basket,
products in the upper basket are cooked
longer (approximately by 5 minutes).
•
Depending on small or large volume of food,
increase or decrease cooking time accord-
ingly.
Vegetables
•
Cut broccoli cabbage or cauliflower thick
stalks.
•
Cook green leafy vegetables for the shortest
time – they lose color quickly.
•
Add salt and spices after cooking.
•
Frozen vegetables are not required to
defrost before cooking in food steamer.
Vegetables type Weight/
Volume, pcs.
Herbs Cooking
time
(minutes)
recommendations
Artichokes Fresh 3 medium garlic
estragon
dill
45-50 Cut stalks
Asparagus Fresh
Frozen
400 g
400 g citriodora
bay leaf
thyme
13-15
16-18 Keep space for
steam
Broccoli Fresh
Frozen
400 g
400 g garlic
paprika
estragon
16-18
15-18
Carrot (cut) Fresh 400 g anise
mint
dill
20-22 Stir while cooking
Cauliflower Fresh
Frozen
400 g
400 g rosemary
sweet basil
estragon
16-18
18-20 Stir when cooking
Spinach Fresh
Frozen
250 g
250 g thyme
garlic
8-10
18-20
Stir while cooking
Beans Fresh 400 g caraway
dill
18-20 Stir while cooking
Peas Fresh
Frozen
(podded)
400 g
400 g Sweet basil
marjoram
mint
10-12
15-18 Stir while cooking
Potatoes Fresh 400 g dill 20-22
meat and poultry
•
Steam cooking of products has lots of advantages because fat is rendered from products and
drained to the tray when cooking. But before cooking it is desirable to remove excess fat. Meat
for grill is perfectly suitable for steam cooking.
• Marinade or soak meat or chicken in sauce before cooking.
•
Check food readiness by piercing it.
•
Use fresh or dry herbs when cooking products to give them additional taste.
Products type Weight/
Volume, pcs.
Herbs Cooking
time
(minutes)
recommendations
Chicken fillet, trotters 250g (4 pcs.)
450g
carry
rosemary
thyme
12-15
30-35
Remove excess fat
Pork Rump steak,
fillet,
stakes or
pieces of fillet
400 g (4 pcs.,
thickness 2.5
cm)
curry
citriodora
thyme
5-10 Remove excess fat
Beef Pieces of
fillet, sirloin or
rump
250 g curry paprika
thyme
8-10 Remove excess fat