Lumme LU-1404, Инструкция по эксплуатации

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BOIL DRY CUT-OUT
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The appliance is fitted with an automatic boil dry cut-out system which switches off the heating element if it boils dry.
REHEATING: BREAD AND HALF-PREPARED FOOD
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Do not wrap or cover bread when reheating.
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For half-prepared food, reheating time is based on foods at refrigerator temperatures.
VEGETABLES
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Wash the vegetables thoroughly, cut off stems; trim; peel or chop if necessary. Smaller pieces steam faster than lager ones.
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Quantity, quality, freshness and size/uniformity, temperature of frozen food, may affect steam time. Adjust water amount and cooking time as desired.
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Frozen vegetables should not be thawed before steaming.
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The frozen food should be separated or stirred after 10-12 minutes. Use a long handle fork/ spoon to separate or stir food.
Variety Weight/Or Pieces Approx Time (Minutes)
Artichokes, Whole 4 whole tops trimmed 30-32
Asparagus, Spears, Beans 1 pound 12-14
- Green/Wax
- Cut or Whole
1 /
2
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
1
/2 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
Okra 1 pound 18-20
Onions 1 /
2
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-about 6 small 30-32
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