ZELMER 37Z012 - Инструкция (Страница 36)

38
STEAMING TIME TABLE
Product
Type/
Quantity (ml)
Weight (grams)
Steaming time
(min)
Remarks
Thin fillet
fresh 450 5–10
Do not arrange fillets in layers
frozen 450 15–20
Trick fillet fresh 400 15–20
Whole fish fresh 600 15–20
Mussels fresh 1000 15–20 Open the shells
Shrimps fresh 200 15–20
Molluscs fresh 100 15–20
Rice 300 400 28–33
Pasta 400 100 20–25 Add boiling water
Asparagus fresh 600 10–15 Cut out the bottom part
Broccoli
fresh 400 10–15
Chop
frozen 400 15–20
Celery fresh 350 35–40 Chop
Champignons fresh 500 20–25 Cut out the bottom part
Cauliflower fresh 1 piece 30–40 Divide into florets
Cabbage fresh 600 10–15
Pumpkin fresh 600 5–10
Spinach
fresh 300 10–15
frozen 300 15–20
Been
fresh 500 25–30
frozen 500 20–25
Pease
fresh 400 10–15
frozen 400 15–20
Carrot fresh 500 10–15 Cut up
Corn fresh 500 35–40
Leek fresh 500 10–15
Potatoes fresh 600 20–25 Cut up
Chicken breast
Thin fillet 500 10–15
fillet 450 15–20
Chicken leg fresh 4 pieces 35–40
Turkey fresh 600 20–25
Pork loin fresh 700 30–40
Lamb fresh 500 10–15
Sausage fresh 10 pieces 5–10 Notch the sausages before steaming
Eggs
Semi-hard boiled 6 pieces 8–10
Hard boiled 6 pieces 10–12
Fruit fresh 10–15
REMARK: The time settings presented in the table above are for orientation only. The steaming time can be changed
in respect of the size of servings, their arrangement inside the bowl, freshness of the products and individual
preferences.