Preparation Instructions - CTC CLATRONIC DG 3270 Instrucciones De Servicio

WARNING:
When handling or removing the hot components always use oven
cloths or oven gloves to avoid getting burned by the hot steam!
Cleaning
• Always remove the mains plug before cleaning and wait until
the device has cooled down.
• Do not use any wire brushes or other abrasive objects.
• Do not use any acidic or scouring agents.
WARNING:
Under no circumstances should you immerse the base of the
steam cooker in water in order to clean it, as otherwise this
might result in an electric shock or fi re.
Cleaning the Outside of the Base
Wipe the outside of the base only with a damp cloth and then
dry with a different cloth.
Tank
• Pour any residual water out of the tank.
• Then wipe the tank dry with a cloth.
Cleaning the Lid, Steaming Dishes, Connection Frames,
Collection Dish
CAUTION:
Do not clean these parts in the dishwasher. The clear plastic
surfaces might become dull.
• These parts can be cleaned by hand in soapy water.
• Rinse off with clear water and dry the parts off.
Decalcifying
In case of hard water lime gradually deposits on the heating
element. This can lead to the premature end of the steaming
process before the food is cooked.
• To avoid this problem, after using the appliance 7-10 times
put 3 cups of vinegar in the water container and fi ll it to the
MAX mark with water.
• Do not put the lid on the appliance nor the steam and rice
bowls nor the collection dish in the steam cooker.
• Insert the mains plug into a socket and set the clock to 30
minutes. A Once the timer has run down, remove the plug
from the socket. Leave the appliance to cool.
• Pour out the contents of the water container. Rinse the water
container several times with cold water.

Preparation Instructions

General
• The following times are only a guide and may vary depen-
ding upon circumstances.
• If you are using several steaming dishes the total preparati-
on time will be approximately 5 minutes longer.
• Large pieces or foods known to have a long cooking time
should always be placed on the bottom cooking tray.
05-DG 3270.indd 39 05-DG 3270.indd 39
• Do not choose too large a quantity of food or food which
is itself too large so that the steam can pass through the
unblocked holes of the cooking tray.
• Defrost meat and poultry before cooking it.
• Liquids which collect in the drip tray can be used for soups
and sauces.
Rice
1. There are various types of rice. Follow the specifi c cooking
instructions for each type.
2. Measure the rice and water precisely and pour into the rice
bowl. Put the lid on and switch on the steam cooker.
3. Check whether the rice is cooked as specifi ed by the coo-
king time. Stir the rice.
4. When checking/stirring the rice, make sure that the con-
densed water does not drip into the rice bowl. It will alter the
quality and the taste of the rice.
5. After steaming the rice, spice it with salt, pepper or butter.
Together in the Rice Bowl
Rise types
Rice quantity
Brown rice
- Normal 1/2 cup
- Parboiled 1 cup
Long grain and wild rice mix
- Normal 1 cup
- Precooked
1 cup
rice
Instant rice 1 cup
White rice
- Normal 1 cup
- Long grain 1 cup
Vegetables/Fruit
1. Wash the vegetables well. Cut the stems and peal or chop
the vegetables as required by the recipe. Smaller pieces
cook faster than large ones.
2. The quantity, freshness, size/consistency and the tempera-
ture of frozen foods can infl uence the steaming time. The
quantity of water and the cooking time vary according to the
desired result.
3. Frozen vegetables are not to be thawed before steaming.
Type of vegetable/
Weight or pieces
fruit
Artichokes, whole 4 whole pieces
Asparagus, tips
Beans
- Green/wax
- cut or whole
- thick beans 500 g, shelled
Red beets 500 g, cut
Broccoli, tips
Brussels sprouts
White cabbage 500 g, cut
Celery 250 g, diced
Carrots 500 g, diced
Caulifl ower, whole
Corn on the cob 3-5 cobs
Eggplant
Estimated time
Water
(Minutes)
1 cup 42-45
1 1/2 cups 45-50
1 1/2 cups 56-58
1 3/4 cups 18-20
1 1/2 cups 12-15
1 1/2 cups 45-50
1 2/3 cups 50-55
Estimated time
(Minutes)
30-32
500 g 12-14
250 g 12-14
500 g 20-22
12-13
25-28
500 g 20-22
500 g 24-26
16-18
14-16
18-20
500 g 20-22
14-16
500 g 16-18
39
12.08.2008 10:31:46 Uhr 12.08.2008 10:31:46 Uhr