Oster CKSTPCECOV57 Manual De Instrucciones página 26

US IN G T H E S T EA M FU NC T I O N
Place the Cooker on a flat, level surface.
Place Cooking Pot inside Heating Base. Plug the Cooker into a wall outlet. The
Cooker will beep, and the Display Screen will illuminate with five dashes (- - - - -).
1. Add 8oz of water to the bottom of the removable Cooking Pot and insert the
Steaming Rack. Ensure water is just under the wires of the rack so that food is
not touching water.
2. Place your food on the Steaming Rack.
3. Place the Lid on and lock by rotating lid handle counterclockwise to the
LOCKED position.
4. Rotate the Steam Release Dial to "Seal"
5. Press the STEAM button and adjust the time and pressure as needed.
Note: See the Cooking Guide on page 16 to find the possible time and pressure
adjustments.
6. Once you have made the desired adjustments, if any, press START/STOP.
7. The Cooker needs to gain pressure before pressure cooking can begin. When
the Cooker is gaining pressure, "HEAT" will appear on the Display Screen
and the time will not count down. The Status Bar will illuminate to track the
pressurization progress before cooking will begin. When pressure has been
reached, "HEAT" will disappear on the Display Screen, and the time will begin to
count down.
8. After the set cooking time has elapsed, the Cooker will beep and will
automatically switch to the KEEP WARM setting. The Display Screen will
therefore change from the cook time to a new timer that will count up to 4:00 (4
hours) or until you press the START/STOP button. After 4 hours in the KEEP
WARM setting, the Cooker will turn off.
TIP: See the Steaming Chart on page 18.
CAUTION: During cooking, steam will build up in the Cooker, so when lifting the Lid
use a kitchen glove or mitt to protect your hand.
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ST E A M IN G C H A RT
Food Amount
Vegetables
Asparagus 1 lb
Broccoli 1 bunch
Baby carrots or 1 ½
1 lb
inch pieces
1 medium
Cauliflower
head
Corn on the cob 4
Green beans 1 lb
Snow peas 1 lb
White or Yukon Gold
12 ounces
potatoes
Sweet Potatoes 12 ounces
Yellow squash or
1 lb
zucchini
Poultry
Eggs 8
Fish
Lobster tails Large
Large Shrimp 1 lb
Salmon 1 lb
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210*140mm
Amount of
Pre-prep Cooking Time
water
2 cups Whole/trimmed 4 - 5 minutes
2 cups 2-inch florets 2 - 3 minutes
2 cups Peeled and trimmed 2 - 3 minutes
2 cups 2-inch pieces 2 - 3 minutes
2 cups 6-inches 3 - 5 minutes
2 cups Whole/trimmed 2 - 3 minutes
2 cups Whole/trimmed 1 - 3 minutes
2 cups Quartered 7 - 9 minutes
Cut in 1 ½-inch
2 cups 7 - 9 minutes
pieces
2 cups Thickly sliced 6 - 8 minutes
2 cups Whole in shell 6 - 9 minutes
2 cups In shell 3 - 4 minutes
2 cups Peeled and deveined 1 - 3 minutes
Cut in serving size
2 cups 3 - 5 minutes
pieces
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