Kasanova GUS000001 Manual De Instrucciones página 11

FOOD STEAMER
The steaming times are all based on the food cooked in the lower bowl, unless
specifically stated otherwise. Food cooked in the upper bowl nay take slightly
longer to cook.
All times stated in the guide and recipes are based on the use of cold water.
TYPE VEGETABLE
Asparagus
Artichokes
Beans
Beetroot
Broccoli
Bok Choy
Brussels Sprouts
Cabbage
Celery
Carrots
Cauliflower
Corn, whole
Eggplant
Mushrooms
Onions
Parsnips
Peas
Capsicums
Potatoes
Sweet Potato
Spinach
Squash
Turnips
All frozen Vegetables
MEAT AND POULTRY
Steaming has the advantage of allowing all the fat to drip away during cooking.
Due to the gentle heat only choose tender, lean cuts of meat and trim off all
fat. Meat suitable for grilling is ideal for steaming.
WEIGHT/MEASUREMENT
500g
500g
250g
500g
500g
500g
500g
500g
250g
500g
500g
500g
500g
500g
250g
250g
500g
500g
500g
500g
250g
500g
500g
500g
instruction manual
TIME TO COOK (Minutes)
15-16
40
18
30
15-20
15-20
25
15
10
20
20
20
15
6-8
10
10
10
15
35
35
10
15
20
25-30
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