Vitek VT-1554 - Инструкция (Страница 6)

(Maximum 250grams of rice).
4. Cover the steaming bowl with lid.
5. Set the timer for the desired or recommended cooking time.
REFILL WATER DURING COOKING
For recipes with long cooking time:
1. Check the water level;
2. Check the timer;
3. Refill water through the water inlet opening;
4. Set the timer for the desired cooking time.
USEFUL HINTS AND TIPS
1. For high altitude cooking, steaming times may need to be increased.
Exact times vary by location.
2. Steaming times stated in the charts are only a guide. Times may very
depending on the size of food pieces, spacing of the food in the steaming
bowl. Freshness of food, and personal preference. As you become famil
iar with the steamer, adjust cooking times.
3. A single layer of food steams faster than several layers.
Therefore, the cooking time for a large quantity of food will be increased.
4. For best results, be sure pieces of food are similar in size. If pieces vary
in size and layering is required, place smaller pieces on top.
5. Do not crowd food in the steaming bowl or food container.
Arrange the food with spaces between pieces to allow for maximum
steam flow.
6. When steaming large quantities of food, remove lid about halfway
through the steaming time and stir using a long handled utensil, protect
ing your hands from the steam with oven mitts.
7. Do not add salt and seasoning to the steaming bowl until after cooking.
This is to avoid possible damage to the heating element located in the
water basin.
8. Save liquid in drip tray to use in soups, sauces, and gravies.
9. Never steam meat, poultry or seafood from frozen. Always thaw com
pletely first .
10. All the times stated in the 'steaming Guide' are based on the use of
cold water in the water basin.
11. The food container is an ideal container for steaming other foods such
as fruit, vegetables, puddings, quick snacks, etc.
12. Using three steaming bowls:
a. Always place the largest pieces of food with the longest cooking time in
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ENGLISH
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РЕКОМЕНДАЦИИ ПО ПРИГОТОВЛЕНИЮ МЯСА
РЕКОМЕНДАЦИИ ПО ПРИГОТОВЛЕНИЮ МОРЕПРОДУКТОВ
РУССКИЙ
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