Steaming Tables - Gastroback 42538 Design Multicooker Advanced Bedienungsanleitung

Note:
Do not let the removable cooking bowl boil dry during steaming.
Note:
Hot liquid can be added during the steaming process.
Hints and tips for steaming vegetables
• 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 stainless steel tray. The steaming will not
be effective.
Always lift and remove the lid carefully, angling it away from your-
WARNING:
self to avoid scalding from escaping steam.

STEAMING TABLES

Hints and tips for steaming fish and seafood
• Season fish with fresh herbs, onions, lemon etc. before cooking.
• Ensure fish fillets are in a single layer and do not overlap.
• Fish is cooked when it flakes easily with a fork and is opaque in color.
Type
Fish – fillets
– whole
– cutlets
Lobster – tails
Mussels – in shell
Clams
Prawns – in shell
Scallops
All manuals and user guides at all-guides.com
Suggestions and tips
Steam until opaque and easy to flake.
A cutlet is cooked when the centre bone is able to
be easily removed
Remove underside of shell
Steam until just opened
Steam until just opened
Steam until pink
Steam until opaque
Cooking time (minutes)
8-10
15-20
12-14
18-20
12-14
8-10
8-10
4-6
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