Steaming Guide Vegetables - Bella 17291 Manual De Instrucciones

6. In hard water areas, the scale may build up
on the heating element. If scale is allowed to
accumulate, food may not be cooked properly in
the given time. Element should be cleaned every
7-10 uses. Pour 3 cups of clear vinegar into the
water reservoir then fill water up to MAX level.
Do not use lid, steaming bowl, rice bowl and drip
tray in this procedure.
7. Plug in, and set timer for up to 20 minutes.
When the signal bell rings, unplug cord from
outlet. Allow the unit to cool completely before
emptying the water reservoir. Use the cold water
to rinse the water reservoir several times.
Steaming Guide
Vegetables
Variety
Artichokes, whole
Asparagus, spears
Beans, green/wax
cut or whole
Broccoli, spears
Cabbage
Carrots sliced
Cauliflower
– whole head
Corn on cob
Peas – green
Peppers, whole -sweet green
or red (to partially, cook, then
stuff)
Potatoes, halved
- red
Spinach
Squash -summer yellow and
zucchini
Turnips
17291 BELLA_Digital Food Steamer IM_r7.indd 9 17291 BELLA_Digital Food Steamer IM_r7.indd 9
Weight/or number Suggested
pieces herbs and
spices
6 medium Garlic, tarragon,
dill seed
1/2 -1 Ib (about Lemon, thyme,
1/2" in diameter) bay leaves
1 Ib Dill seed
1 Ib Cilantro,
tarragon, crushed
red pepper
1 Ib (about 1/2 Savory, caraway
small head) seed
1 lb Mint, dill
Medium size (about 2 Rosemary, basil
1/2 lbs untrimmed)
Up to 8 pieces
(2 3/4"-3" in length)
1/2 Ibs in pod Cilantro, garlic,
ginger
Up to 4 medium
1 Ib (about 8 small, 1 Rosemary,
1/2"-2" chives, dill
in width)
1 lb Thyme, garlic
1 Ib medium size Basil, oregano
1 Ib (about 5 Basil, parsley
small)
9
Figure 6
Water fill
line in base
MAX
MIN
MAX
MIN
MAX
MIN
MAX
MAX
MIN
MIN
MAX
MIN
MIN
MIN
Approx. time
(minutes)
35-38
10-13
15-18
14-17
22-25
20-23
23-30
23-30
8-10
11-15
35-40
14-16
15-20
14-16
3/15/21 4:32 PM 3/15/21 4:32 PM