Tower Hobbies T21003, Инструкция по безопасности и эксплуатации

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• Do not add salt and seasoning to the Steaming Bowl until after Cooking.
This is to avoid possible damage to the heating element located in the Water
Reservoir.
• Never steam meat or poultry from frozen.
• Always thaw completely first.
• All the times stated in the ‘Steaming Guidelines’ are based on the use of cold
water in the Water Reservoir.
• Put meats, fish and juicy foods in the lower or bottom tiers so that they cannot
drip onto foods below. Do not put frozen meat in the steamer. Defrost first.
• Allow foods cooked in the upper tiers an extra five minutes cooking time
because they are further from the steam.
• Ensure the ingredients are not immersed in water in the steamer.
• Use 30ml salt for every litre of water. The salt helps seal in the nutrients.
• Since all vegetables cook at different paces, it is recommended to cook
different types separately.
• When selecting fruit or vegetables to steam, always select ones with
unblemished skins and good colour. Steaming will only accentuate the taste in
any ‘old’ or bruised fruit and vegetables.
Reference Guides:
The following tables are for reference only.
Differing quantities, water levels and temperature can all affect the end results.
Vegetables:
Steam leafy green vegetables for the shortest possible time as they lose colour
easily.
• Salt and season vegetables after steaming for best results.
• Frozen vegetables should not be thawed before steaming. Cooking time will
vary from chart below.