- Тип техники
- Бренд
Просмотр инструкции пароварки Scarlett SC-1342, страница 4
IM010
www.scarlett.ru 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.
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