Clatronic DG 3235 Instrucciones De Servicio página 40

Together in the rice bowl
rice grade
rice + Water
Instant rice 1 cup 1 1/2 cups
White rice
- normal 1 cup 1 1/2 cups
- long grain 1 cup 1 2/3 cups
Vegetables/fruits:
1. Thoroughly clean vegetables and cut off the stem. Clean,
peel and cut as desired. Smaller pieces cook faster than
bigger ones.
2. Amount, quality, freshness, size/uniformity and the tem-
perature of frozen food might influence the cooking time.
Amount of water and cooking time are variable, depending
on the desired result.
3. Do not defrost frozen vegetables before cooking.
Weight or amount in
Vegetables/fruits
pieces
Artichokes, whole 4 whole pieces
Asparagus, heads 500 g
Beans
- green/waxed 250 g
- cut or whole 500 g
- thick beans 500 g, shucked
Beetroot 500 g, cut
Broccoli, flowers 500 g
Brussels sprouts 500 g
White cabbage 500 g, cut
Celery 250 g, sliced
Carrots 500 g, sliced
Cauliflower, whole 500 g
Corn on the cob 3-5 cobs
Eggplant 500 g
Champignons,
500 g
whole
Onions 250 g, thinly sliced
Pepper, whole medium, up to 4
Potatoes (approx.) 500 g
Rutabagas 1 medium, diced
Spinach 250 g
Pumpkin 500 g
Beets 500 g, sliced
Frozen vegetables 285 g
Apples 500 g, pieces
Pears 500 g, pieces
40
Fish and seafood:
approximate
time 1. The cooking time settings in the above table refer to fresh,
(minutes) frozen and defrosted seafood and fish. Clean fresh seafood
and fish before steaming.
12-15
2. Most of the fish and seafood cooks fast. Cook smaller serv-
ings or the mentioned amounts.
45-50
3. Big and smaller scallops or oysters open at different times.
50-55
Check the shell in order to avoid pre-cooking. Do not eat
scallops the shell of which did not open after cooking, in
order to avoid possible fish poisoning!
4. You may cook fish filet in the rice bowl also.
5. Set appropriate cooking times.
Seafood/fish
Big scallops in shells
Shrimps
Lobster
- tail
approximate
- cut
time (minutes)
Small scallops
30-32
(fresh, in shell)
12-14
Oysters (fresh, in
shell)
12-14
Queen scallops
20-22
(fresh)
12-13
Prawn
25-28
- medium, in shell
20-22
- big/large, in shell
24-26
Fish
16-18
- whole
14-16
- filet
18-20
- steak
20-22
14-16
Meat:
16-18
Kind of Meat
10-12
Beef
12-14
- pieces
12-13
- hamburger
30-32
- meatballs
28-30
Poultry
14-16
- pieces / slices
16-18
Lamb
20-22
- pieces / slices
28-50
Pork
10-15
- pieces / slices
10-15
Hot dogs / sausages
Weight or amount approximate
in pieces time (minutes)
500 g 10-12
250 g 20-22
2-4 16-18
500-600 g 18-20
500 g 14-16
1500 g 18-20
500 g 16-18
500 g 10-12
500 g 16-18
250-375 g 10-12
500 g 10-12
500 g, 2.5 cm thick 16-18
Weight or amount approximate
in pieces 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