Пароварки Scarlett SC-1142 - инструкция пользователя по применению, эксплуатации и установке на русском языке. Мы надеемся, она поможет вам решить возникшие у вас вопросы при эксплуатации техники.
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IM010
www.scarlett.ru
SC-1142
6
•
Frozen products should be separated or stirred after 10-12 minutes. Use a long handle fork/spoon to separate or stir
foods.
Name Type Qty
(g/pcs.)
Water level
Time
(min)
Artichokes Fresh
4
pcs.
Max
45-50
Asparagus Fresh
450
Max
11-16
Frozen 450
Max
16-18
Broccoli Fresh 450
Max
10-15
Frozen 450
Max
15-19
White cabbage
Fresh
450
Max
17-21
Carrot Fresh 450 Max 30
Cauliflower Fresh
450
Max
11-14
Frozen 450
Max
12-17
Brussels sprout
Fresh
450
Max
12-14
Frozen 450
Max
20
Vegetable
marrows
Fresh 450 Max 10-16
Spinach Fresh 450
Min
11-13
Frozen 450
Max
16-21
Green beans
Fresh
450
Max
35
Frozen 450
Max
35
Green pea
Fresh
1000
Max
15-20
Frozen 450
Max
40
Potatoes Fresh
10
pcs. Max
26-30
FISH AND SEAFOOD
•
Steaming times listed in the chart are for fresh, or frozen and fully thawed seafood and fish. Clean and prepare fresh
seafood and fish before steaming.
•
Most fish and seafood cook very quickly. Steam in small portions or in amounts as specified.
•
Clams, oysters and mussels may open at different times. Check the shells to avoid overcooking.
•
You may steam fish fillets in the rice bowl; serve steamed seafood and fish plain or use seasoned butter or
margarine, lemon or favorite sauces.
•
Adjust steaming times accordingly.
Name Type Qty
(g/pcs.)
Water level
Time
(min)
Seashell Fresh
450
Max
16
Prawns Fresh 450
Max
10-14
Frozen 450
Max
15
Mussels Fresh 450
Max
10-16
Oysters Fresh 250
Min
14-17
Crawfish Frozen 1-2
pcs. Max
20-23
Fish fillet
Sole, plaice
250
Min
13-17
Fish meat
Tuna
250/450
Max
15-20
Salmon 250/450 Max
20-23
MEAT, CHICKEN
•
The taste of meat will be more pleasant if the meat has been presoaked in soya sauce or other seasoning prior to
cooking.
•
To check whether the meat is ready, use fork or knife. This can also be determined by the thickness and clarity of the
leaking fat.
•
You can improve the taste of foods by adding various spices during cooking.
Name Type
Qty
(g)
Water level
Time
(min)
Chicken Boneless
fillet
250
Max
17-20
Pieces of meat
with bone
450 Max 39-50
Beef
Cut into pieces
450
Max
40
Mutton
Cut into pieces
450
Max
26-28
Pork
Cut into pieces
450
Max
26-28
Minced meat of
any kind
Cutlets
Meatballs
450 Max 20-25
