West Bend Chris Freytag Health Steamer Manual De Instrucciones página 10

Rice/Grains/
Pasta
White,
Brown,
Barley
Pasta
Eggs
Hard Boiled
Soft Boiled
Seafood and
Fish
Clams, Fresh
in shell
Crab legs,
claws
(cooked)
Lobster tails
(uncooked)
Mussels, in
shell
Oysters, in
shell
Scallops,
thawed
Approximate
Amount
Time (minutes)
1 cup dry
1 cup dry
1 cup dry
1 cup dry
Up to 12
Up to 12
1 lb.
1 lb.
1 lb.
1 lb.
1 lb.
1 lb.
Water
Level
33-37 MAX
40-44 MAX
40-44 MAX
38-42 MAX
16-20 Middle
8-10 Middle
12-16 Middle
15-19 Middle
18-22 Middle
16-20 Middle
13-17 Middle
13-17 Middle
10
Preparation
Mix 1 cup rice with 1½
cups water and desired
seasoning in rice bowl.
Mix 1 cup rice with 1½
cups water and desired
seasoning in rice bowl.
Mix 1 cup barley with
1½ cups water in rice
bowl.
Mix 1 cup pasta with
1½ cups water in rice
bowl.
Place evenly in basket.
Place evenly in basket.
Clean, soak shells.
Cook until shells are
open.
Steam until hot.
Remove underside of
shell. Place in steam
basket shell side down.
Steam until flesh is
opaque and shell is
reddish in color.
Clean shells. Cook
until shells are open
and flesh turns tannish
in color.
Clean shell. Cook until
shells are opened and
juices bubble.
Rinse scallops. Steam
until opaque in color.