XJ Group XJ-92214/II, Инструкция по использованию и книга рецептов

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FOOD CHARTS
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Steam leafy green vegetables for the shortest possible time as they lose colour easily.
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Salt and season vegetables after steaming far best results.
- Frozen vegetables should not be thawed before steaming. Cooking time will vary from chart
below.
FOOD QUANTITY WATER LEVEL STEAMING TIME
Asparagus 450g Min 12 – 15 min
Broccoli 225g Min 08 – 11 min
Cabbage 225g Min 10 – 13 min
Sliced Carrots 225g Min 10 – 12 min
Cauliflower 1 head Min 13 – 16 min
Chicken Breasts 2 pieces Min 30 – 40 min
Clams 450g Min 10 – 15 min
Maize 3 ears Min 20 – 23 min
Crab 2 Min 40 – 45 min
Egg Hard-boiled 6 Min 15 – 25 min
Fish Fillets 225g Min 20 – 40 min
Peas 280g Min 15 – 17 min
Sliced Potatoes 225g Min 10 – 12 min
Sausages 5 Min 20 – 25 min
Prawns 450g Min 11 – 14 min
Dim Sims 450g Min 15 – 20 min
MEAT AND POULTRY
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Steaming has the advantage of allowing all the fat to drip away during cooking. Due to the
gentle heat only choose tender, lean cuts of meat and trim off all fat. Steam in Steam Bowl for
best results.
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Serve steamed meat and poultry with the sauce of your choice to flavour or marinate before
steaming.
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Thoroughly cook all food before serving. Pierce with a knife or skewer to check that the centre
is cooked and juices run clear.
- Sausage must be completely cooked before steaming.
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Use fresh herbs while steaming to add flavour.
FOOD TYPE QUANTITY WATER
LEVEL
STEAMING
TIME
Beef ½ inch slices of rump, sirloin
or fillet steak. ½ lb Min 8 – 10 min
Chicken Boneless breast 4 pieces
4 oz each
Max 12 – 15 min
Drumsticks 4 pieces Max 20 – 25 min
Lamb Chops with or without bones 4 chops
(3/4 inch thick)
Max 10 – 15 min
Loin cut into pieces 1 lb Max 10 – 15 min
Pork Tenderloin, fillet, loin steaks
or loin chops 1 lb or 4 pieces
(1/2 inch thick)
Min 5 – 10 min
Sausages Frankfurts 1 lb Min 11 – 13 min
Knockwurst 1 lb Max 16 – 18 min