Clatronic DG 3083, Инструкция по эксплуатации

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• Liquids which collect in the drip tray can be used for soups
and sauces.
Rice
1) There are various types of rice. Follow the specifi c cooking
instructions for each type.
2) Measure the rice and water precisely and pour into the rice
bowl. Put the lid on and switch on the steam cooker.
3) Check whether the rice is cooked as specifi ed by the
cooking time. Stir the rice.
4) When checking/stirring the rice, make sure that the con-
densed water does not drip into the rice bowl. It will alter the
quality and the taste of the rice.
5) After steaming the rice, spice it with salt, pepper or butter.
Rise types
Together in the Rice Bowl Estimated time
(Minutes) Rice quantity Water
Brown rice
- Normal
1/2 cup 1 cup 42-45
- Parboiled 1 cup 1 1/2 cups 45-50
Long grain and wild rice mix
- Normal
1 cup 1 1/2 cups 56-58
- Precooked
rice
1 cup 1 3/4 cups 18-20
Instant rice 1 cup 1 1/2 cups 12-15
White rice
- Normal
1 cup 1 1/2 cups 45-50
- Long grain 1 cup 1 2/3 cups 50-55
Vegetables/Fruit
1) Wash the vegetables well. Cut the stems and peal or chop
the vegetables as required by the recipe. Smaller pieces
cook faster than large ones.
2) The quantity, freshness, size/consistency and the tempera-
ture of frozen foods can infl uence the steaming time. The
quantity of water and the cooking time vary according to the
desired result.
3) Frozen vegetables are not to be thawed before steaming.
Type of vegetable/
fruit
Weight or pieces
Estimated time
(Minutes)
Artichokes, whole 4 whole pieces 30-32
Asparagus, tips 500 g 12-14
Beans
- Green/wax
250 g 12-14
- cut or whole 500 g 20-22
- thick beans 500 g, shelled 12-13
Red beets 500 g, cut 25-28
Broccoli, tips 500 g 20-22
Brussels sprouts 500 g 24-26
White cabbage 500 g, cut 16-18
Celery 250 g, diced 14-16
Carrots 500 g, diced 18-20
Caulifl ower, whole 500 g 20-22
Corn on the cob 3-5 cobs 14-16
Eggplant 500 g 16-18
Champignon, whole 500 g 10-12
Onions 250 g, fi nely diced 12-14
Pepper, whole up to 4 average-sized 12-13
Type of vegetable/
fruit
Weight or pieces
Estimated time
(Minutes)
Potatoes. ca. 500 g 30-32
Turnips 1 average-sized, diced 28-30
Spinach 250 g 14-16
Pumpkin 500 g 16-18
Beets 500 g, sliced 20-22
Frozen vegetables 285 g 28-50
Apples 500 g, in Pieces 10-15
Pears 500 g, in Pieces 10-15
Fish and Seafood
1) The cooking time provided in the table is for fresh, frozen
and thawed seafood and fi sh. Clean and wash the fresh
seafood and fi sh well before steaming.
2) Almost all types of fi sh and seafood cook fast. Steam cook
them in small portions or in the specifi ed quantities.
3) The time varies for the opening of large and small mussels
and oysters. Check the shells to avoid that they boil. Do not
eat mussels whose shell does not open after steaming to
avoid food poisoning!
4) Fish fi lets can be steamed also in the rice bowl.
5) Set the corresponding cooking time.
Seafood/Fish Weight or pieces
Estimated time
(Minutes)
Whole mussels in
the shell
500 g 10-12
Crabs 250 g 20-22
Lobster
- Tail
2-4 16-18
- cut 500-600 g 18-20
Small mussels
(fresh in the shell)
500 g 14-16
Oysters
(fresh in the shell)
1500 g 18-20
Scallops (fresh) 500 g 16-18
Shrimps
- average-sized in shell
500 g 10-12
- large/jumbo in shell 500 g 16-18
Fish
- whole
250-375 g 10-12
- fi let 500 g 10-12
- steak 500 g, 2,5 cm thick 16-18
Meat
Meat type Weight or pieces
Estimated time
(Minutes)
Beef
- Pieces
500 g 28-30
- Hamburger/Rissoles 500 g 16-18
- Meatballs 500 g 22-24
Chicken
- Pieces/slices
2-4 24-26
Lamb
- Pieces/slices
500 g 26-28
Pork
- Pieces/slices
500 g 26-28
Hot dogs/Frankfurters 500 g 14-18
05-DG 3083 ProfiCook 48 23.08.2006, 8:48:12 Uhr