SOLIS DUO PROGRAM 817 Bedienungsanleitung Seite 50

R ICE C OOKI NG AN D STEAMIN G COMBINE D
• To save energy, you can simultaneously cook rice and steam vegetables, poultry
and meat or seafoods.
• Proceed as described in the chapter 'Cooking rice with "White Rice" or "Brown
Rice" setting' from p. 89 onwards.
• Simultaneously insert the steaming tray with the foods you wish to steam into
the cooking bowl.
GB
• Close the lid and activate the setting "White Rice" or "Brown Rice". Remember
the time. In the "White Rice" function, the steaming time will start rather soon
once the water is warm. The "Brown Rice" function will take a little longer, as
the brown rice soaks a little while first.
• Keep an eye on the time and check if the steamed foods are finished even
before the rice cooking time has elapsed. The cooking table for vegetables on
p. 99 resp. the other cooking tables can give you some clues as to how long the
steaming process will approximately take.
• When the steaming foods are done cooking, carefully remove the steaming tray
from the appliance. Caution: The steaming tray is hot and must only be handled
with cooking gloves! Immediately afterwards close the lid, so that the rice can
finish cooking and to avoid letting too much steam escape.
• If desired, you can replace the steaming tray with the foods into the rice cooker
to warm up the steamed foods once the rice cooker switches to "Keep Warm"
mode.
HINT S AN D TIPS FOR S TE AMING VEGET ABLES
• Smaller pieces will steam faster than larger pieces. Try to keep vegetables to a
standard size to ensure even cooking.
• Fresh or frozen vegetables may be steamed. If steaming frozen vegetables, do
not thaw.
• The size and shape of vegetables as well as personal taste may call for adjust-
ments to the cooking time. If softer vegetables are required, allow extra cooking
time.
• Do not allow water or stock to reach the steaming tray. The steaming will not
be effective.
• Should the stated cooking times exceed 30 minutes, please check the water
level after 30 minutes and refill liquid, if required. Restart the "Steam" function
for the remaining time.
98
VEG ET ABLES COO KI N G TA BLE
Vegetables Suggestions and tips
Artichoke
remove hard outer leaves & stalk
Asparagus
trim, leave as spears
Beans
top and tail, leave whole
Beets
trim, do not break skin
Bell Peppers
cut into strips
Broccoli
cut into florets
Brussels Sprouts
cut a cross in the base
Cabbage
large pieces
Carrots
cut into strips
Celery
slice into strips
Chickpeas
soak for 12 hours
Corn
whole corn cobs
Mushrooms
whole, unwashed
Onions
peeled, leave whole
Snow peas
topped and tailed
Peas
fresh, peeled
frozen
Potatoes
all purpose, whole
Potatoes new
whole
Sweet Potato
cut into pieces
Pumpkin
cut into pieces
Spinach
leaves and stems cleaned
Squash (baby)
topped and tailed
Turnips
peeled, sliced & cut to 50g pieces
Zucchini
sliced
Quantity Cooking
time
(min.)
2 medium 30 – 35
2 bunches 12 – 14
250g 13 – 15
GB
300g 12 – 13
3 medium 14 – 16
250g 8 – 10
375g 17 – 19
500g 10 – 12
3 medium 14 – 16
3 stalks 5 – 6
1 cup dried 40 – 45
2 small cobs 20 – 22
300g 8 – 10
6 medium 20 – 25
250g 4 – 5
250g 8 – 10
250g 4 – 5
4 (150 – 180g) 35 – 40
6 (125g each) 25 – 30
300g 20 – 25
300g 20 – 25
1/2 bunches 5
350g 8
350g 15 – 17
350g 6
99