Scarlett SC-343 [5/46] Vegetables

Scarlett SC-343 [5/46] Vegetables
IM005
www.scarlett.ru SC-343
5
Rice may be seasoned with salt, pepper or butter after steaming.
Combined in Rice Bowl
Type of Rice
Amt. Rice Water
Approx. Time
(Minutes)
Long Grain and Wild Rice Mix
- Regular (6 oz. Pkg.)
- Quick cooking (1-2 oz. Pkg.)
Mix
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 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. Small pieces steam faster than
large ones.
Quantity, quality, freshness, size and temperature of frozen food, may affect steam timing. Adjust water amounts
and cooking time as desired.
Frozen vegetables should not be defreezed before steaming.
If some frozen vegetables are placed in the rice bowl, they should be covered with a piece of aluminum foil
during steaming.
Frozen products should be separated or stirred after 10-12 minutes. Use a long handle fork/spoon to separate or
stir foods.
Variety Weight / Number of 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
Beets 1 pound cut 25-28
Broccoli, spears 1 pound 20-22
Brussels 1 pound 24-26
Sprouts
Cabbage 1 pound sliced 16-18
Celery ½ pound thinly sliced 14-16
Carrots 1 pound thinly sliced 18-20
Cauliflower, whole 1 pound 20-22
Corn or Cob 3-5 ears 14-16
Eggplant 1 pound 16-18
Mushrooms, whole 1 pound 10-12
Onions ½ pound thinly sliced 12-14
Parsnips ½ pound 8-10
Peas 1 pound shelled 12-13
Peppers, whole Up to 4 medium (not stuffed) 12-13
Potatoes (whole, red) 1 pound (6 small potatoes) 30-32
Rutabaga 1 medium diced 28-30
Spinach ½ pound 14-16
Squash
- Summer Yellow and Zucchini
- Winter Acorn and Butternut
1 pound sliced
1 pound
12-14
22-24
Turnips 1 pound sliced 20-22
All Frozen Vegetables 10 oz. 28-50
FISH AND SEAFOOD
Steaming times listed in the chart are for fresh, or frozen and fully thawed seafood and fish. Clean and prepare
fresh seafood and fish before steaming.
Most fish and seafood cook very quickly. Steam in small portions or in amounts as specified.
Clams, oysters and mussels may open at different times. Check the shells to avoid overcooking.
You may steam fish fillets in the rice bowl; serve steamed seafood and fish plain or use seasoned butter or
margarine, lemon or favorite sauces.
Adjust steaming times accordingly.
Variety Weight / Number of Pieces Approx. Time (Minute)
Clams in shell
- Littlenecks/Cherrystones 1 pound 10-12
Crab
- King Crab, legs/claws
- Soft Shell
½ pound
8-12 pcs.
20-22
8-10

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