Stimmen - 4, Durchschnittliche Bewertung: 3.5
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Anleitung Zusammenfassung
This is to avoid possible damage to the heating element located in the water basin. 8. Save liquid in drip tray to use in soups, sauces, and gravies. 9. Never steam meat, poultry or seafood from frozen. Always thaw completely first. 10. All the times stated in the 'steaming Guide' are based on the use of cold water in the water basin. 11. The food container is an ideal container for steaming other foods such as fruit, vegetables, puddings, quick snacks, etc. 12. Using three steaming bowls: a. Always place the largest pieces of food with the longest cooking time in the lower bowl. 6 РУССКИЙ РЕКОМЕНДАЦИИ ПО ПРИГОТОВЛЕНИЮ МОРЕПРОДУКТОВ МОРЕ- ПРОДУКТЫ тип ВЕС/КОЛИЧЕСТВО РЕКОМЕН ДУЕМЫЕ ПРИПРАВЫ ВРЕМЯ ВАРКИ (МИН.) Моллюск Свежий 250г/400г Лимонный бальзам 8-10 Креветки Свежие 400 г Лимонный бальзам Чеснок 6 Мидии Свежие 400 г Чеснок Лимонный бальзам 8-10 Омар Заморо- женный 400 г Хрен Чеснок 20-22 Филе рыбы Свежее Заморо- женное 250 г Сухая горчица 10-12 РЕКОМЕНДАЦИИ ПО ПРИГОТОВЛЕНИЮ РИСА ПРОДУКТ ТИП КОЛИЧЕСТВО/КОЛИЧЕСТВО ВОДЫ ВРЕМЯ ВАРКИ (МИН.) Рис Белый 200г/300мл 35-40 19 1555. дхс1 01.07.03 14:21 Раде 14 РУССКИЙ РЕКОМЕНДАЦИИ ПО ПРИГОТОВЛЕНИЮ ОВОЩЕЙ ОВОЩ ТИП ВЕС/КОЛИ РЕКОМЕН- ВРЕМЯ ВАРКИ ЧЕСТВО ДУЕМЫЕ (МИН.) ПРИПРАВЫ Артишоки Свежие 3 средних Чеснок 45-50 Эстрагон Спаржа Свежая 400 г Лимонный 13-15 Заморо- бальзам 16-18 женная Тимьян Брокколи Свежая 400 г Чеснок 16-18 Заморо- Красный 15-18 женная перец Морковь Свежая 400 г Анис 20-22 резанная Мята Цветная Свежая 400 г Розмарин 16-18 капуста Заморо- Базилик 18-20 женная Эстрагон Шпинат Свежый 250 г Тимьян 8-10 Заморо- Чеснок 18-20 женный Бобы Свежие 400 г Тмин 18-20 Заморо- Укроп женные Горох Свежый 400 г Базилик 10-12 Заморо- Майоран 15-18 женный Мята Картофель Свежый 400 г Чеснок 20-22 РЕКОМЕНДАЦИИ ПО ПРИГОТОВЛЕНИЮ МЯСА МЯСО ТИП ВЕС/КОЛИ РЕКОМЕН ВРЕМЯ В ЧЕСТВО ДУЕМЫЕ (МИН.) ПРИПРАВЫ Курица Филе 250 г Карри 12-15 (4 куска) Розмарин 30-35 Свинина Филе, 400 г Лимонный 5-10 бифштекс, (4 куска) бальзам отбивные Тимьян Говядина Филе, 250 г Карри 8-10 вырезка Красный 18 ENGLISH b. You may place a different food in the upper and lower bowls, but as condensation will drip from the upper bowl be sure the flavors compliment each other. c. If steaming meat or poultry and vegetables, always place the meat or poultry in the lower bowl so that juices from raw or partially cooked meat cannot drip onto other foods. d. Steaming times for food in the upper bowl are usually slightly longer so allow an extra 5 minutes. e. If foods with different cooking times are being steamed, start the food with the longest cooking time in the lower bowl. Then when the remaining time reaches that of food with the shortest cooking time, carefully remove the lid with oven mitts and place the upper bowl on top. Cover with lid and continue steaming. CARE AND MAINTENANCE CLEANING 1. Never immerse the base, cord or plug in water. 2. Unplug at the wall socket and leave the appliance to cool completely before cleaning. 3. Do not clean any part of the unit with abrasive cleaners e.g. scouring powders, steel wool or bleach. 4. Do not clean clear plastic bowls and baskets with abrasive side of a sponge or pad. 5. We recommend washing the lid, rice container, baskets in hot water and dishwashing liquid. Rinse and dry thoroughly. 6. Alternatively, all those parts can be cleaned in a dishwasher in the upper basket on the light cycle. However, continual cleaning in a dishwasher may result in a slight loss of exterior gloss and dulling. 7. Empty the water basin and change the water after each use. 8. Do not immerse the base in water. Fill the water basin with warm, soapy water and wipe with a cloth. Rinse thoroughly. 9. Wipe the base with a damp cloth 10. Clean the unit on a regular basis. DESCALING THE WATER BASIN After 2-3 months of consistent usage, chemical deposits may build up in the water basin and heating element. This is a normal process and the build-up will depend on the degree of water hardness in your area. It is essential the appliance is descaled regularly to maintain steam production and extend the life of the unit. 7 1555.qxd 01.07.03 14:21 Page 16 ENGLISH 1. Fill the water basin to the MAX level with white vinegar. IMPORTANT: Do not use any other chemical or commercial descaler. 2. Plug in a wall socket. Drip tray, steaming bowl and lid should be in place during this procedure. 3. Set timer for 25 minutes to begin steaming. WARNING: If vinegar begins to boil over the edge of base, unplug the unit and switch the timer off. Reduce the quantity of vinegar slightly. 4. When the timer rings, unplug from the wall socket and allow cooling completely before pouring out vinegar. 5. Rinse the water basin several times with cold water. STEAMING CHART AND RECIPES 1. Steaming times stated in the guide and recipes are only a guide. Time may vary depending on...