Scarlett SC-1342 Bedienungsanleitung Seite 5

• Steam comes in 35 seconds if using heating element sleeve.
• The indicator light will turn off when cooking is completed and the timer will give a signal bell.
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 the rice bowl and use an
aluminum foil to cover.
RICE & GRAINS
• There are many types of rice. Follow specific istructions for each type.
• Accurately measure rice and water, then combine it in the rice bowl. Pour specified amount of water in water
reservoir. Cover and start operating.
• For For softer rice, increase the specified amount water by 1-2 tablespoons. For firmer rice decrease the water
amount by 1-2 tablespoons
• Check 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.
Type of Rice
Brown
- Regular
- Parboiled
Long Grain and Wild Rice Mix
- Regular (6 oz. Pkg.)
- Quick cooking (1-2 oz. Pkg.)
Instant
White
- Regular
- Long Grain
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
Artichokes, Whole
Asparagus, Spears, Beans
-
Green/Wax
-
Cut or Whole
Beets
Broccoli, spears
Brussels
Sprouts
Cabbage
Celery
Carrots
Cauliflower, whole
Corn or Cob
Eggplant
Mushrooms, whole
Onions
Parsnips
Peas
Peppers, whole
Potatoes (whole, red)
Rutabaga
Spinach
Squash
- Summer Yellow and Zucchini
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Combined in Rice Bowl
Amt. Rice
½ cup
1 cup
Mix
Mix
1 cup
1 cup
1 cup
Weight / Number of Pieces
4 whole tops trimmed
1 pound
½ pound
1 pound
1 pound cut
1 pound
1 pound
1 pound sliced
½ pound thinly sliced
1 pound thinly sliced
1 pound
3-5 ears
1 pound
1 pound
½ pound thinly sliced
½ pound
1 pound shelled
Up to 4 medium (not stuffed)
1 pound (6 small potatoes)
1 medium diced
½ pound
1 pound sliced
5
Approx. Time
Water
1cup
1 ½ cups
1 ½ cups
1 ¾ cups
1 ½ cups
1 ½ cups
1 2/3 cups
Approx Time (Minutes)
30-32
12-14
12-14
20-22
25-28
20-22
24-26
16-18
14-16
18-20
20-22
14-16
16-18
10-12
12-14
8-10
12-13
12-13
30-32
28-30
14-16
12-14
IM003
(Minutes)
42-45
45-50
56-58
18-20
12-15
45-50
50-55
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