Clatronic Profi Cook DG 3083 Instrucciones De Servicio página 48

• 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
cooking 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/
fruit
Artichokes, whole
Asparagus, tips
Beans
- Green/wax
- cut or whole
- thick beans
Red beets
Broccoli, tips
Brussels sprouts
White cabbage
Celery
Carrots
Caulifl ower, whole
Corn on the cob
Eggplant
Champignon, whole
Onions
Pepper, whole up to 4 average-sized
48
05-DG 3083 ProfiCook 48
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
Weight or pieces
(Minutes)
4 whole pieces 30-32
500 g 12-14
250 g 12-14
500 g 20-22
500 g, shelled 12-13
500 g, cut 25-28
500 g 20-22
500 g 24-26
500 g, cut 16-18
250 g, diced 14-16
500 g, diced 18-20
500 g 20-22
3-5 cobs 14-16
500 g 16-18
500 g 10-12
250 g, fi nely diced 12-14
12-13
Type of vegetable/
Weight or pieces
fruit
Potatoes. ca. 500 g
Turnips 1 average-sized, diced
Spinach
Pumpkin
Beets 500 g, sliced
Frozen vegetables
Apples 500 g, in Pieces
Pears 500 g, in Pieces
Fish and Seafood
1) The cooking time provided in the table is for fresh, frozen
and thawed seafood and fi sh. Clean and wash the fresh
seafood and fi sh well before steaming.
2) Almost all types of fi sh and seafood cook fast. Steam cook
them in small portions or in the specifi ed quantities.
3) The time varies for the opening of large and small mussels
and oysters. Check the shells to avoid that they boil. Do not
eat mussels whose shell does not open after steaming to
avoid food poisoning!
4) Fish fi lets can be steamed also in the rice bowl.
5) Set the corresponding cooking time.
Seafood/Fish Weight or pieces
Whole mussels in
the shell
Crabs
Lobster
- Tail
- cut 500-600 g
Small mussels
(fresh in the shell)
Oysters
1500 g
(fresh in the shell)
Scallops (fresh)
Shrimps
- average-sized in shell
- large/jumbo in shell
Fish
- whole 250-375 g
- fi let
- steak 500 g, 2,5 cm thick
Meat
Meat type Weight or pieces
Beef
- Pieces
- Hamburger/Rissoles
- Meatballs
Chicken
- Pieces/slices
Lamb
- Pieces/slices
Pork
- Pieces/slices
Hot dogs/Frankfurters
Estimated time
(Minutes)
30-32
28-30
250 g 14-16
500 g 16-18
20-22
285 g 28-50
10-15
10-15
Estimated time
(Minutes)
500 g 10-12
250 g 20-22
2-4 16-18
18-20
500 g 14-16
18-20
500 g 16-18
500 g 10-12
500 g 16-18
10-12
500 g 10-12
16-18
Estimated time
(Minutes)
500 g 28-30
500 g 16-18
500 g 22-24
2-4 24-26
500 g 26-28
500 g 26-28
500 g 14-18
23.08.2006, 8:48:12 Uhr