Пароварки Scarlett SC-1342 - 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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SC-1342
4
Name Type Qty
(120 g glass)
Qty of water
(120 g glass)
Water
level
Time
(min)
Rice Polished
1
1
1/2 Max
25
2 3 Max
30
3 4
1/2
Max
40
Rough 1
1
1/2 Max
55-60
Couscous cereal Well-done
1
1 1/2
Max
8-13
Buckwheat Ordinary 1
1
1/2
Max 20
Wheat groats
and other groats
Ordinary 1
1
1/2
Max
30
VEGETABLES
•
Clean the vegetables thoroughly, cut off stems; trim; peel or chop if necessary. Small pieces steam faster than large
ones.
•
Quantity, quality, freshness, size and temperature of frozen food, may affect steam timing. Adjust water amounts and
cooking time as desired.
•
Frozen vegetables should not be defreezed before steaming.
•
If some frozen vegetables are placed in the rice bowl, they should be covered with a piece of aluminum foil during
steaming.
•
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.
