IM001
www.scarlett.ru
SC-343
5
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
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 with plain or seasoned butter or use sauces.
·
Adjust steaming times accordingly.
Variety
Weight/Or
Number Pieces
Approx. Time
(Minute)
Clams in shell
1 pound
10-12
Crab
-
King Crab, legs/claws
-
Soft Shell
½ pound
8-12 pcs.
20-22
8-10
Lobster
-
Tails
-
Split
-
Whole, Live
2-4
1-1¼ pounds
1-1¼ pounds
16-18
18-20
18-20
Mussels (fresh in shell)
1 pound
14-16
Oysters (fresh in shell)
3 pound
18-20
Scallops (fresh)
-
Bay (shucked)
-
Sea (shucked)
1 pound
1 pound
14-16
18-20
Shrimps
-
Medium in shell
-
Large/Jumbo in shell
1 pound
1 pound
10-12
16-18
Fish
-
Whole
-
Dressed
-
Fillets
-
Steaks
½ to ¾ pound
½ to ¾ pound
1 pound
1 pound, 1 thick
10-12
10-12
10-12
16-18
MEAT
Variety
Weight/ Number
of Pieces
Approx. Time
(Minute)
Beef
-
Chuck
-
Hamburger
-
Meatballs
1 pound
1 pound
1 pound
28-30
16-18
22-24
Chicken (Pieces)
1
pound
(2-4
pcs)
24-26
Lamb (Cubes)
1 pound
26-28
Pork (Cubes)
1 pound
26-28
Hot Dogs
1 pound
14-18
Pre-Cooked Sausage
1 pound
14-18
EGGS
·
Place eggs into the steamer, add water and cover it with the lid.
Plug the power supply and the light indicator will go on, after
eggs are cooked the indicator will go off and you will hear
cooking end signal.
Variety
Weight/
Number of
Pieces
Approx.
Time
(Minute)
In the shell
-
Soft-Cooked
-
Hard-Cooked
1-12
1-12
15-18
19-22
Eggs-in-a-cup : Crack raw egg into custard cup, season with salt
pepper and butter or margarine, if desired.
-
Soft-Cooked
-
Hard-Cooked
1-4
1-4
10-12
12-14
Poached
Step one: Pour 2 cups water in rice
bowl. Steam to heat water.
7-8
Step two: Crack an egg into a small
bowl, slide into hot water in rice
bowl steam until poached.
7-8
Scrambled
Beat 6 eggs into the rice bowl, add 2
table spoons of milk, salt and
pepper. Stir eggs half way, thorough
cooking.
20-22
CLEAN AND CARE
·
Unplug the appliance from the power supply. Before cleaning
allow food steamer to cool.
·
Empty the drip tray and the water basin.
·
If there is small amount of water remaining inside the water
tank, you can turn the unit upside down and water will come out.
·
Wash lid, drip tray, bowls in warm, soapy water (or on top rack
of dishwasher), rinse and dry all parts.
·
Clean water basin with soapy water, then wipe with damp cloth.
·
Do not use any abrasive cleaners, organic solvents and
aggressive liquids.
·
After 7-10 uses, (depending on water hardness) add some
recommended descaling agent into the water basin (exactly
follow instructions given), then fill water up to maximum level.
·
Do not place lid, bowls, rice bowl and drip tray during this
procedure.
·
Plug in and set timer up to 20 minutes. When the timer will ring,
unplug cord from outlet. Allow the unit cool completely before
empty the water reservoir. Use the cold water to rinse the water
reservoir several times.
STORAGE
·
Switch off and unplug the appliance.
·
Complete all requirements of chapter CLEANING AND
MAINTENANCE.
·
Keep the appliance in a dry cool place.
RUS
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