Rotel STEAMPOT1413 - Page 50

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Gebrauchsanweisung○Moded’emploi○Istruzioniperl’uso○Instructionforuse
o Ricemaybeseasonedwithsalt,pepperorbutteraftersteaming.
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Typeofrice
CombinedinRiceBowl UseDrip
Tray
WaterFill
Linein
Base
Approx.
Time
(
Minutes
)
Amt.Rice Amt.ColdWater
Brown
–Regularlongor
shortgrain
½cup
1cup
2/3cup
1¼cups
No
No
Max
Max
40‐41
54‐57
White
–Regular,Longand
MediumGrain
½cup
1cup
¾cup
1¼cups
No
No
Max
Max

34‐36
37‐41
White
–regular,parboiled,
longandgrain
½cup
1cup
¾cup
1¼cups
No
No
Max
Max

51‐53
53‐55
Riceandmushroom
pilaf
1cupextralong
grainwhiterice
11/3cupschicken
brothinsteadof
water
No Max

50‐55
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 VEGETABLES
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o Cleanthevegetablesthoroughly,Cutoffstems;trim;peelorchopifnecessary.
Smallerpiecessteamfasterthanlargerones.
 Quantity, quality, freshness and size/uniformity, temperature or 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aluminiumfoilduringstaming.
 The frozen foods should be separated or stirred after 10‐12 minutes. Using a
longhandlefork/spoontoseparateorstirfoods.
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Variety Weight/Ornumber
pieces
Userrice
bowl
Use
Drip
Tray
WaterFill
Linein
Base
Approx.
Time
(Minutes)
Artichokes,Whole 4medium No Yes Max 37‐40
Asparagus,Spears 1/2‐1Ib
(about1/2”in
diameter)
No Yes Min 13‐15
Beans,‐Green/Wax
‐CutorWhole
1Ib No Yes Max 25‐28
Broccoli,Spears 1Ib No Yes Min 12‐14
Cabbage 1Ib(about1/2small
head)
No Yes Min 17‐19
Carrots 1Ib No Yes Min 15‐17
Cauliflower
–
Whole
Head
Medium
Size(about21/2
lbs.untrimmed)
No Yes Min 14‐16
CornonCob Upto8pieces
(23/4”‐3”inlength)
No Yes Min 17‐19