Stimmen - 2, Durchschnittliche Bewertung: 3
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Anleitung Zusammenfassung
Then when the remaining steaming time reaches that of the food with the shortest cooking time, carefully remove the lid with oven gloves or cloth and place the upper bowl on top. 3 tier model only 5 Refilling water reservoir If steaming for a long period it may be necessary to add extra water. 1 The steamer will require refilling if the water in the reservoir reaches the symbol . 2 Remove the water reservoir by lifting upwards from the reservoir base . Refill the water reservoir and place it back onto the reservoir base. Cooking rice The turbo steamer comes with a special container that allows you to cook rice to perfection drawing . 1 Fill water reservoir with cold tap water. Do not use wine, broth or other liquids. Do not add anything to the water in the reservoir. 2 Put the lower steaming bowl onto the base. 3 Add rice and water to the rice bowl . 4 Place rice bowl with rice and water into the steaming bowl. 5 Place the lid on the steaming bowl. Plug the unit into an electrical outlet. 6 Set the timer for the desired cooking time. 7 When cooking time has been completed. Unplug the cord carefully remove steaming bowl from the container base (using oven cloths or a cloth) and remove the lid. 8 Using oven gloves carefully lift the rice bowl out by its handles. Useful hints and tips • Steaming times stated in the cooking guide are only a guide. Times may vary depending on the size of the food pieces, spacing of the food in the steamer bowl, quantity of food, freshness of food and personal preference. As you become familiar with the steamer, adjust the cooking times as necessary. • A single bowl of food steams faster than with 2 or 3 bowls in use. Therefore, the cooking time for a larger quantity of food will be longer. • For best results, be sure pieces of food are similar in size. If pieces vary in size and layering is required, place smaller pieces on top. • Do not crowd food in steaming bowl or rice bowl. Arrange the food with spaces between pieces to allow for maximum steam flow. • Always use the drip tray to prevent drips splashing. • Never steam meat, poultry or seafood from frozen. Always completely thaw first. 6 Cooking guide • The cooking times shown below are only a guide and should be adjusted accordingly to suit your tastes. • Times shown are based on foods being cooked in the lower steaming bowl. Foods in the upper steaming bowl may take slightly longer. • While the majority of foods cook in much less than 60 minutes, longer cooking times may require adding additional water to the water reservoir. Follow refill instructions. Remember to reset the timer. Use product graphics for guidance. FRESH FRUIT & VEGETABLES COOKING TIME SUGGESTIONS Asparagus, whole spears (450g) 10 to 12 mins Lie flat in bowl, crisscross layers if necessary Apples, whole peeled and cored (4 to 6) 20 to 25 mins Use high quality baking apples Baby sweetcorn (225g) 16 to 18 mins Broccoli, florets (225g) 8 to 10 mins Brussel sprouts (225g) 10 to 12 mins Cabbage, sliced (450g) 8 to 10 mins Carrots, cut into 1/4 inch slices (450g) 10 to 12 mins Cauliflower, florets (450g) 8 to 10 mins Corn on the cob (2-3 ears) 35 to 45 mins Green beans (450g) 16 to 18 mins Mushrooms, whole (450g) 8 to 10 mins Pears, whole peeled and cored (4 to 5) 15 to 20 mins Stand upright in bowl Potatoes, new baby (450g) 23 to 25 mins Place around edges of the steaming basket Potatoes, baking cut into 5 cm cubes 19 to 21 mins (900g) Snow peas (450g) 8 to 10 mins Squash, cut into 5 cm cubes (450g) 12 to 14 mins FROZEN VEGETABLES COOKING TIME SUGGESTIONS Brussel sprouts (450g) 10 to 12 mins Carrots baby (450g) 12 to 14 mins 7 Corn on the cob (2-3 ears) 16 to 18 mins Sweet peas (450g) 20 to 22 mins Spinach (450g) 23 to 25 mins RICE AND PASTA COOKING TIME SUGGESTIONS Brown rice (1 cup) 37 to 40 mins Put in rice bowl, along with 1 1/4 cups water White rice (1 cup) 26 to 28 mins Put in rice bowl, along with 1 1/4 cups water Macaroni pasta (3 cups) 25 to 28 mins Put pasta in rice bowl along with 3 cups of water MEAT AND POULTRY COOKING TIME SUGGESTIONS Beef, sirloin or fillet mignon sliced 1.5 cm approx thick (225g) 5 to 7 mins Trim any excess fat Chicken, skinless and boneless breast (650g) 15 to 17 mins Layer carefully to allow for steam flow Chicken drumsticks (450g) 22 to 25 mins Layer carefully to allow for steam flow Hot dogs (450g) tinned sausage 6 to 8 mins Pierce skin before cooking Pork Chops, bone in, about 1.5 cm thick (4 chops) 10 to 12 mins Trim off excess fat Pork tenderloin, sliced 1.5 cm thick (450g) 10 to 12 mins Trim off excess fat FISH AND SEAFOOD COOKING TIME SUGGESTIONS Fish fillets, such as sole, cod, haddock or trout (450g) 9 to 11 mins Layer carefully to allow for steam flow Fish steaks, salmon or sword fish (450g ) 9 to 11 mins Layer carefully to allow for steam flow Mussels (450g) Scallops (450g) 6 to 10 mins 9 to 11 mins Steaming is done when shells are completely open. Discard any shells that do not open. Shrimp, peeled (225g) 6 to 8 mi...