Breville Gourmet Rice Duo 6 Manual De Instrucciones Y Recetario página 7

BR6484 RC16XL Book_AM 17/2/06 12:50 PM
STEAMING FOODS cont'd
Vegetables Preparation & Tips
Artichoke remove the hard
outer leaves and stalk
Asparagus trim, leave as spears
Beans (green) top and tail, leave whole
Beet trim, do not break skin
small-medium
Broccoli cut into florets
Brussels Sprouts cut a cross in the base
Cabbage large pieces
Carrots cut into strips
Bell peppers cut into strips
Cauliflower cut into florets
Celery slice into strips
Garbanzo beans soak for 12 hours
Corn whole corn cobs
Mushrooms whole, unwashed
Onions (pickling) peeled, leave whole
Peas fresh, peeled
frozen
Potatoes all purpose, whole
Potatoes new, whole
Sweet Potato cut into pieces
Snow pea topped and tailed
Butternut squash cut into pieces
Spinach leaves and
stems cleaned
Squash (baby) topped and tailed
Turnips peeled, sliced and
cut to 50g (2 oz) pieces
Zucchini sliced
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Quantity Cooking Time
(minutes)
2 medium 30-35
2 bunches 12-14
8 oz (250g) 13-15
10 oz (300g) 12-13
8 oz (250g) 8-10
12 oz (375g) 17-19
1 pound (500g) 10-12
3 medium 14-16
3 medium 14-16
12 oz (375g) 17-19
3 stalk 5-6
1 cup dried 40-45
2 small cobs 20-22
10 oz (300g) 8-10
6 medium 20-25
8 oz (250g) 8-10
8 oz (250g) 4-5
4 (5 – 6 oz/ 35-40
150-180g each)
6 (4 oz/125g each) 25-30
1 pound (500g) 20-25
8 oz (250g) 4-5
1 pound (500g) 20-25
1 ⁄ bunch 5
2
12 oz (350g) 8
12 oz (350g) 15-17
12 oz (350g) 6
STEAMING FOODS cont'd
HINTS AND TIPS FOR
STEAMING FISH AND SEAFOOD
• • Season fish with fresh herbs, onions,
lemon etc. before cooking.
• • Ensure fish fillets are in a single layer and
do not overlap.
• • Fish is cooked when it flakes easily with a
fork and is opaque in color.
Type Cooking Time Suggestions and Tips
(minutes)
Fish - Filets 8-10 Steam until opaque and easy to flake.
- Whole 15-20 A steak is cooked when the center
- Steak 12-14 bone is able to be easily removed.
Lobster - tails 18-20 Remove underside of shell
Mussels - in shell 12-14 Steam until well open
Clams and Cockles 8-10 Steam until just opened
Shrimp - in shell 8-10 Steam until pink
Scallops 4-6 Steam until opaque
Oysters - unopened 10-12 Steam until the top shell starts to open.
If the top shell does not completely open, it
will need to be opened with a knife.
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