Assessments - 2, GPA: 4.5
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Facilidade de uso
4. Plug into 110/120 volt power outlet and then switch on. The amber ‘Keep Warm’ light will illuminate. 5. Push the Selector Control down to begin cooking. The red ‘Cook’ light will illuminate. 6. When steaming is complete, remove foods from the Rice Duo 10 Rice Cooker. If further steaming is required ensure sufficient water is in the removable cooking bowl. If not, add more hot water or stock. 7. If no further steaming is required, turn the Rice Duo 10 Rice Cooker off at the power outlet and then unplug. Allow to cool before cleaning. When the cooking bowl is removed to discard water, the Selector Control will reset to the ‘Keep Warm’ position. Do not let the removable cooking bowl boil dry during steaming. Note Note Note 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, do not thaw. • The size and shape of vegetables, as well as personal taste, may call for adjustments 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. Hot liquid can be added during the steaming process. Both steaming trays can be stacked or used separately ALWAYS LIFT AND REMOVE THE LID CAREFULLY, ANGLING IT AWAY FROM YOURSELF TO AVOID SCALDING FROM ESCAPING STEAM. Steaming foods continued Steaming foods continued Vegetables Preparation & Tips Quantity Cooking Time (minutes) Artichoke remove the hard outer leaves and stalk 2 medium 30-35 Asparagus trim, leave as spears 2 bunches 12-14 Beans top and tail, leave whole 8 oz 13-15 Beetroot (small-medium) trim, do not break skin 10 oz 12-13 Broccoli cut into florets 8 oz 8-10 Brussel Sprouts cut a cross in the base 13 oz 17-19 Cabbage large pieces 17 oz 10-12 Carrots cut into strips 3 medium 14-16 Capsicums cut into strips 3 medium 14-16 Cauliflower cut into florets 13 oz 17-19 Celery slice into strips 3 stalks 5-6 Chickpeas soak for 12 hours 1 cup dried 40-45 Corn whole corn cobs 2 small cobs 20-22 Mushrooms whole, unwashed 10 oz 8-10 Onions (pickling) peeled, leave whole 6 medium 20-25 Snow peas topped and tailed 8 oz 4-5 Peas fresh, peeled frozen 8 oz 8 oz 8-10 4-5 Potatoes all purpose, whole 4 (5-6 each) 35-40 Potatoes new, whole 6 (4 oz each) 25-30 Sweet Potato cut into pieces 17 oz 20-25 Pumpkin cut into pieces 18 oz 20-25 Spinach (English) leaves and stems cleaned 1.2 bunch 5 Squash (baby) topped and tailed 12 oz 8 Turnips peeled, sliced and cut to 13.4 oz pieces 12 oz 15-17 Zucchini sliced 12 oz 6 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 Cooking Time (minutes) Suggestions and Tips Fish - Fillets - Whole - cutlets 8-10 15-20 12-14 Steam until opaque and easy to flake A cutlet is cooked when the centre bone is able to be easily removed Lobster - tails 18-20 Remove underside of shell Mussels - in shell 12-14 Steam until well open Clams and Pipis 8-10 Steam until just opened Jumbo Shrimp - in shell 8-10 Steam until pink Scallops 4-6 Steam until opaque Oysters-unopened 10-12 Steam until the top shell starts to open. If the top shell does not completely open, it will need to be opened with a knife. 12 13 Care and cleaning Steaming foods continued Care and cleaning Steaming foods continued Hints and tips for steaming poultry • Select similar sized pieces of poultry for even cooking. • For even cooking results arrange poultry in a single layer. • Remove visible fat and skin. • To obtain a browned appearance, sear the chicken before steaming. • Check poultry is cooked by piercing the thickest part. The poultry is cooked when the juices run clear. Type Suggestions and Tips Cooking Time (minutes) Breast Fillet Place skin side up 20-25 Drumstick Place thickest part to outside of stainless steel steaming tray 30-35 Thigh Fillet Place thickest part to outside of stainless steel steaming tray 18-20 Hints and tips for steaming dumplings • Fresh or frozen dumplings and savory buns can be steamed. • Place small pieces of baking paper, or cabbage or lettuce leaves, under the dumplings to avoid sticking to the steaming tray. Switch off the Rice Duo 10 Rice Cooker at the power outlet and then unplug. Allow the parts to cool before removing the removable cooking bowl. Wash the removable cooking bowl, stainless steel steaming tray and glass lid in hot soapy water, rinse and dry thoroughly. Breville does not recommend that any parts of your Rice Duo 10 Rice Cooker are washed in a dishwasher as harsh detergents and hot water temperatures may stain or distort the removable cooking bowl and accessories. Do not use abrasive cleaners, steel wool, or metal souring pads as these can damage the non-stick surface. The Stainless Steel Housi...