18
Operating
Steaming of Vegetables and Fish
For vitamin-rich, low-fat preparation of vegetables and fish, use the included
steam insert.
First insert the inner pot into the rice cooker, pour water into the pot and then
place the steam insert on top.
The below mentioned cooking times are guidelines only and depend on the size
and the consistency of the food to be used as well as the water temperature and
the water amount.
Food Amount in Grams Cooking Time in Minutes
Carrots
200
approx. 60
Cauliflower
200
approx. 35
Broccoli
200
approx. 35
Zucchini
200
approx. 30
Cabbage
200
approx. 50
Potatoes
450
approx. 60
Sweet Potatoes
250
approx. 50
Mushrooms
100
approx. 25
Poultry
300
approx. 40
Sausages
200
approx. 30
Fish/Salmon
150
approx. 30
Shrimps
150
approx. 30
Scallops
150
approx. 20
Always cut vegetables in small pieces (strips, tips, cubes etc.). Remove the
stems from the mushrooms,
Cut meat several times and season according to taste,
Cut fish in pieces of max. 2 cm thickness, season and wrap in aluminium foil,
Remove heading and tailing of the shrimps,
Remove the scallops from the shells.
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