Marta MT-1909 Manual De Instrucciones página 10

RICE COOKING

In the rice bowl (not included) load rice or other food, add a cup of water, sauce or other additives. Put the bowl in one of the steam bowls.

The cooking time depends on rice sort.

After some time after cooking start, check the density and degree of readiness.
Rice
VEGETABLES

Wash the vegetables thoroughly, cut off stems; trim; peel or chop if necessary. Smaller pieces steam faster than larger ones.
 Quantity, quality, freshness and size/uniformity, temperature of frozen food, may affect steam time. Adjust water amount and cooking time as desired.

Frozen vegetables should not be thawed before steaming.

The frozen food should be separated or stirred after 10-12 minutes. Use a long handle fork/ spoon to separate or stir food.
Variety
Artichokes, Whole
Asparagus, Spears, Beans
- Green/Wax
- Cut or Whole
Beets
Broccoli, Spears
Brussels
Cabbage
Celery
Carrots
Cauliflower-Whole
Corn or Cob
Eggplant
Mushrooms, Whole
Okra
Onions
Parsnips
Peas
Peppers, Whole
Potatoes, Whole- Red
Weight
Rice Water
0.5 cup 1 cup
1 cup 1.5 cup
Weight/Or Pieces
4 whole tops trimmed
1 pound
/ pound
1
2
1 pound
1 pound cut
1 pound
1 pound
1 pound sliced
1 /2 pound thinly sliced
1 pound thinly sliced
1 pound
3-5 ears
1 pound
1 pound
1 pound
/ pound thinly sliced
1
2
½ pound
1 pound shelled
Up to 4 medium (not stuffed)
1 pound-about 6 small
Approx Time (Minutes)
40-45
45-50
Approx Time (Minutes)
30-32
12-14
12-14
20-22
25-28
20-22
24-26
16-18
14-16
18-20
20-22
14-16
16-18
10-12
18-20
12-14
8-10
12-13
12-13
30-32
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