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Инструкция по эксплуатации Страница: 5

Scarlett SC-142 Инструкция по эксплуатации онлайн [5/12] 37591

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· Using two/three bowls you can cook different dishes at the same time. Bear in mind, that

flavour and smell of all foods must be compatible, because juice and fat blending can spoil

the dishes.

· When handling and removing hot components, use POT-HOLDERS to avoid burns from hot

steams.

DOUBLE TIER STEAMER

· Place lower bowl on top of drip tray and base. Place the upper bowl on top.

SETTING TIMER

· Maximum 60 minutes.

· Set the timer to the recommended cooking time (steaming times can be adjust as per your

experiment). Indicator light turns on.

· Steam comes in 35 seconds if using heating element sleeve.

· The light will turn off when cooking is completed and the timer will give a signal bell.

ALARM FUNCTION

REHEATING: BREAD AND HALF-PREPAREAD FOOD

· Do not wrap or cover bread when reheating.

· For half-prepared food, reheating time depends on the foods freezing temperature.

· When reheating half-prepared food in the rice bowl, put half-prepared food accurately in

RICE BOWL and use an aluminum foil to cover.

RICE & GRAINS

· There are many types of rice. Follow specific directions for variety used.

· Accurate measuring of rice and water then combined in rice bowl. Pour specified amount of

water in water reservoir. Cover and steam.

· For softer rice, increase 1-2 tablespoons water mixed with rice by the specified amount

water on the chart. For firmer rice decrease water mixed with rice by the same amount.

· Check when it should be ready and consistency of rice at minimum time specified for each

type, stirring rice at the same time.

· Rice may be seasoned with salt, pepper or butter after steaming.

Combined in Rice Bowl

Type of Rice

Amt. Rice Water

Approx. Time

(Minutes)

Brown

Regular

Parboiled

½ cup

1 cup

1cup

1 ½ cups

42-45

45-50

Long Grain and Wild Rice Mix

Regular (6 oz. Pkg.)

Quick cooking (1-2 oz. Pkg.)

Mix

1 ½ cups

1 ¾ cups

56-58

18-20

Instant 1 cup 1 ½ cups 12-15

White

Regular

Long Grain

1 cup

1 ½ cups

1 2/3 cups

45-50

50-55

VEGETABLES

· Clean the vegetables thoroughly, cut off stems; trim; peel or chop if necessary. Smaller

pieces steam faster than lager ones.

· Quantity, quality, freshness and size/uniformity, temperature of frozen food, may affect

steam timing. Adjust water amounts and cooking time as desired.

· Frozen vegetables should not be thawed before steaming.

· Some frozen vegetables should placed in the rice bowl and covered with a piece of

aluminum foil during steaming.

· The frozen foods should be separated or stirred after 10-12 minutes. Using a long handle

fork/spoon to separate or stir foods.

Variety Weight/Or Number Pieces Approx Time (Minutes)

Artichokes, Whole 4 whole tops trimmed 30-32

Asparagus, Spears, Beans 1 pound 12-14

Green/Wax

Cut or Whole

½ pound

1 pound

12-14

20-22

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