Preparation Instructions - CTC DG 3271 Instrucciones De Servicio

Preparation Instructions

General
• The following times are only a guide and may vary depend-
ing upon circumstances.
• If you are using several steaming dishes the total prepara-
tion time will be approximately 5 minutes longer.
• Large pieces or foods known to have a long cooking time
should always be placed on the bottom cooking tray.
• Do not choose too large a quantity of food or food which
is itself too large so that the steam can pass through the
unblocked holes of the cooking tray.
• Defrost meat and poultry before cooking it.
• Liquids which collect in the drip tray can be used for soups
and sauces.
Rice
1. There are various types of rice. Follow the specifi c cooking
instructions for each type.
2. Measure the rice and water precisely and pour into the rice
bowl. Put the lid on and switch on the steam cooker.
3. Check whether the rice is cooked as specifi ed by the cook-
ing time. Stir the rice.
4. When checking/stirring the rice, make sure that the con-
densed water does not drip into the rice bowl. It will alter the
quality and the taste of the rice.
5. After steaming the rice, spice it with salt, pepper or butter.
Together in the Rice Bowl
Rise types
Rice quantity
Brown rice
- Normal 1/2 cup
- Parboiled 1 cup
Long grain and wild rice mix
- Normal 1 cup
- Precooked
1 cup
rice
Instant rice 1 cup
White rice
- Normal 1 cup
- Long grain 1 cup
Vegetables/Fruit
1. Wash the vegetables well. Cut the stems and peal or chop
the vegetables as required by the recipe. Smaller pieces
cook faster than large ones.
2. The quantity, freshness, size/consistency and the tempera-
ture of frozen foods can infl uence the steaming time. The
quantity of water and the cooking time vary according to the
desired result.
3. Frozen vegetables are not to be thawed before steaming.
Type of vegetable/
Weight or pieces
fruit
Artichokes, whole 4 whole pieces
Asparagus, tips
Beans
- Green/wax
- cut or whole
- thick beans 500 g, shelled
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Estimated time
Water
(Minutes)
1 cup 42-45
1 1/2 cups 45-50
1 1/2 cups 56-58
1 3/4 cups 18-20
1 1/2 cups 12-15
1 1/2 cups 45-50
1 2/3 cups 50-55
Estimated time
(Minutes)
30-32
500 g 12-14
250 g 12-14
500 g 20-22
12-13
Type of vegetable/
Weight or pieces
fruit
Red beets 500 g, cut
Broccoli, tips 500 g
Brussels sprouts 500 g
White cabbage 500 g, cut
Celery 250 g, diced
Carrots 500 g, diced
Caulifl ower, whole 500 g
Corn on the cob 3-5 cobs
Eggplant 500 g
Champignon, whole 500 g
Onions 250 g, fi nely diced
Pepper, whole up to 4 average-sized
Potatoes. ca. 500 g
Turnips 1 average-sized, diced
Spinach 250 g
Pumpkin 500 g
Beets 500 g, sliced
Frozen vegetables 285 g
Apples 500 g, in Pieces
Pears 500 g, in Pieces
Fish and Seafood
1. The cooking time provided in the table is for fresh, frozen
and thawed seafood and fi sh. Clean and wash the fresh
seafood and fi sh well before steaming.
2. Almost all types of fi sh and seafood cook fast. Steam cook
them in small portions or in the specifi ed quantities.
3. The time varies for the opening of large and small mussels
and oysters. Check the shells to avoid that they boil. Do not
eat mussels whose shell does not open after steaming to
avoid food poisoning!
4. Fish fi lets can be steamed also in the rice bowl.
5. Set the corresponding cooking time.
Seafood/Fish Weight or pieces
Whole mussels in
500 g
the shell
Crabs 250 g
Lobster
- Tail 2-4
- cut 500-600 g
Small mussels
500 g
(fresh in the shell)
Oysters
1500 g
(fresh in the shell)
Scallops (fresh) 500 g
Shrimps
- average-sized in shell 500 g
- large/jumbo in shell 500 g
Fish
- whole 250-375 g
- fi let 500 g
- steak 500 g, 2,5 cm thick
Estimated time
(Minutes)
25-28
20-22
24-26
16-18
14-16
18-20
20-22
14-16
16-18
10-12
12-14
12-13
30-32
28-30
14-16
16-18
20-22
28-50
10-15
10-15
Estimated time
(Minutes)
10-12
20-22
16-18
18-20
14-16
18-20
16-18
10-12
16-18
10-12
10-12
16-18
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30.10.2008 11:31:47 Uhr 30.10.2008 11:31:47 Uhr