Assessments - 3, GPA: 3.3
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Facilidade de uso
Then place 1 cup (180 mL) of hot tap water in the rice cooker pan. Insert the steaming rack or bowl with vegetables and cover. Set the switch to Rice Cooking and time according to the chart. These times are approximate. Keep track of times for items frequently steamed for future reference. STEAMING ERESH VEGETABLES '• -Quantity^ ' '%-WateK;v ’fJ- .-ïVVvVTime ' - ^ ' Artichokes: Globe: whole Jerusalem: peeled, whole 2-4 2-4 1-'/j Cup (250 mL) 2 Cups (360mL) 30 - 45 minutes 15-20 minutes Asparagus' 8 oz (200 g) 'A Cup {50 ml) 5-10 minutes Beans: Green, Waxed whole cut-up 1 lb {500 g) 1 lb (500 g) ' 1 Cup (180 mLi 1 Cup {180 mL) 12-13 minutes 9-11 minutes Broccoli: spears 1 lb (500 g) 1 Cup (180 mL) 5-10 minutes Beets: whole quartered 1 lb (500 g) 1 lb (500 g) 1 Cup (180 mL) 1 Cup (180 mL) 30 - 35 minutes 26 - 30 minutes Brussels Spiouts 10 oz (300 g) l-'/iCup (250 mL) 6-10 minutes Cabbage: wedges 2 lb (900 g) Vi Cup (125 mL) 12-15 minutes Carrots: small, whole thick slices 1 lb (500 g) 1 lb (500 g) 2/j Cup (125 mL) Cup (125 mL) 10-12 minutes 12-15 minutes Cauliflower: flowerettes 1 lb (500 g) Vj Cup {125 mL) 12-14 minutes Corn on the Cob 3-6 ears 1 -'A Cup (250 mL) 10-15 minutes Peas: shelled 8 oz (200 g) 'A Cup (50 mL) 5-7 minutes Potatoes, Sweet Potatoes, Yams: quartered Medium (140 g) Larged 80 g) Vi cup (125 mL) 1 Cup (180 mL) 18 -.20 minutes 20 - 22 minutes Rutabagas, Turnips: diced 2 lb (900 g) • 1-'/j cup (250 mL) 20 - 30 minutes Summer Squash, Zucchini: cut-up 1 lb (500 g) '/2 Cup (75 mL) 5-10 minutes Winter Squash: pieces 1 lb (500 g) l-'ACup (250 mL) 20 - 30 minutes Spaghetti Squash: half 20 oz (650 g) 1 -'A Cup (250 mL) 20 - 25 minutes Spinach 5 02 (150 g) 'A Cup (50 mL) 5 - 8 minutes -9- STEAMING FROZEN VEGETABLES 1. Add water to pan. 2. Place steaming rack inside the pan. 3. Break up vegetables if necessary. 4. Add vegetables (place in dish if required). 5. Cover unit, plug in cord, and turn on unit to Rice Cooking: 6. Time the cooking manually. Unit will automatically switch to KEEP WARM, should water evaporate. . 7. Stir vegetables occasionally. . 8. Remove vegetables, then.the steaming rack, and finally pour off the, water. mmmrnm&mm. vra..•■r > . ,, ; U < V ij'4- Asparagus 10OZ (300 g) 'A Cup (50 mL) 7-10 minutes Beans: Green, Waxed 10 oz (300 g) 'A Cup (50 ml) - 10-12 minutes ■ Broccoli 10 oz (300 g) 'A Cup,(50^mL) 11.-13 rninutes Carrots:. sliced '8 oz (200 g) , 'A Cup (50 ml).. 12-15 minutes Cauliflower 8 oz (200 g) Vi Cup (50 mL) 5 - 7 minutes Corn: kernel 10 oz (300 g) Yi Cup {50 mL) 5-7 minutes Peas 10 oz (300 g) 'A Cup (50 mL) 9-11 minutes Spinach 5 oz (150 g) 'A Cup (50 mL) 5 - 7 minutes Mixed Vegetables 10 oz (300 g) 'A Cup (50 mL) 7-10 minutes MEXICAN HALIBUT Use any firm fleshed fish for this simple preparation. On a shallow dish to fit on steaming rack, place.......... • 1 lb (500g) halibut pieces juice of one lime or '/z lemon 2 cloves garlic, minced 2 tbsp (25 ml) parsley, minced Put steaming rack in rice cooker pan with 2 - V3 cups {500 ml) water Place dish on rack. Set to Rice Cooking and steam 5-7 minutes or until fish flakes when separated with a fork. Serve immediately with , 2 tbsp (25 ml) salsa on each serving. "** Serves 4 -10- MONK FISH IN PARCHMENT STEAMED MUSSELS IN WINE This steaming method may be used for any type of fish. Firmer fish handles better, whether cut in pieces or steaks. Slice a lemon through the center and cut off four thin slices. Use the remainder for juice. Combine in a cup 2 tbsp (25 mL) lemon juice 1 tbsp (15 mL) olive oil ’/4 tsp (1 mL) salt V* >sp (1 mL) basil V* tsp (1 mL) oregano 1/4 tsp (1 mL) black pepper Cut 2 pieces of parchment or cooking paper about 10" x 12" (25 x 30 cm). Place 1 piece of fish on each piece of paper. Pour on sauce and top with 2 slices of lemon. Fold paper over fish to:seal. Tie with a string, if not secure. Place packets on steaming rack in rice cooker pah. Add 2 -1/3 cups (500 ml) water to pan. Cover and set to Rice Cooking.. .. Allow to steam 15 - 20 minutes. ‘ Serves 2 SALMON TENDERED IN LETTUCE Place a flat steaming rack in the rice cooker, pan and add 1 - V3 cup (250 ml) water Wash and spread out 2 lettuce leaves . Top each with 1 salmon steak a few drops of Japanese soya sauce a sprinkle of black pepper sprigs of fresh parsley or savory Fold lettuce over salmon to form a packet. Place packets on steaming tray. Cover cooker and set to Rice Cooking. Allow salmon to steam 10-12 minutes.-To serve, cut through lettuce to reveal salmon. Serves 2 Introduce a Creek flavor. As a starter or for lunch, be sure to serve with chunks of bread for sopping the juices. In rice cooker pan place 2 lb' (1 kg) mussels, scrubbed 1 onion, minced 1 stalk celery, minced 4 peppercorns 2 cups (375 mL) dry white wine Cover and set to Rice Cooking. Cook until all mussels open (discard any mussels that do not open). Put mussels into hot serving dish(es). Add 1 tbsp (1...