Rival CKRVSTLM21 Guia Del Propietario página 5

HOW TO CLEAN YOUR FOOD STEAMER cont.
• Plug in and set timer to 20 minutes. When the timer is
complete, unplug cord from outlet. Allow the unit to cool
completely before emptying the water reservoir. Use cold
water to rinse the water reservoir several times.
REHEATING
BREADS AND LEFTOVERS
1. Do not wrap or cover when reheating breads.
2. For leftovers, reheating times are based on foods
at refrigerator temperatures.
3. Experiment with your own leftovers.
VEGETABLES
1. Clean the vegetables thoroughly. Cut off stems; trim, peel or
chop if necessary. Smaller pieces steam faster than larger ones.
2. Quantity, quality, freshness, size/uniformity and temperature
of frozen food may affect steam timing. Adjust water amounts
and cooking time as desired.
3. Frozen vegetables should not be thawed before steaming.
4. The frozen foods should be separated or stirred after 10-12 minutes.
Use a long-handled fork or spoon to separate or stir foods.
-8-
VARIETY NUMBER OF PIECES
Artichokes, Whole 4 whole, tops trimmed
Asparagus, Spears 1 pound
Beans,
Green/Wax 1/2 pound
Cut or Whole 1 pound
Beets 1 pound, cut
Broccoli, Spears 1 pound
Brussels Sprouts 1 pound
Cabbage 1 pound, sliced
Celery 1/2 pound, thinly sliced
Carrots 1 pound, thinly sliced
Cauliflower, Whole 1 pound
Corn on the Cob 3 – 5 ears
Eggplant 1 pound
Mushrooms, Whole 1 pound
Okra 1 pound
Onions 1/2 pound, thinly sliced
Parsnips 1/2 pound
Peas
1 pound shelled
Peppers, Whole Up to 4 medium (not stuffed)
Potatoes, Whole – Red 1 pound, about 6 small
Rutabaga 1 medium, diced
Spinach 1/2 pound
Squash
Summer Yellow and Zucchini 1 pound, sliced
Winter Acorn and Butternut 1 pound
Turnips 1 pound, sliced
All Frozen Vegetables 10 ounces
NOTE: times are for reference. Experiment with adjusting steam times
to achieve your desired results.
WEIGHT OR APPROX. TIME
(MINUTES)
33 – 35
13 – 17
13 – 17
15 – 19
28 – 31
13 – 17
18 – 21
19 – 21
17 – 19
13 – 17
13 – 17
28 – 33
19 – 21
28 – 33
21 – 23
15 – 17
13 – 17
15 – 16
15 – 16
38 – 48
31 – 33
17 – 19
15 – 17
25 – 27
23 – 25
31 – 53
-9-