Bedienungsanleitung Bomann MWG 1212 (Seite 48 von 54) (Deutsch, Englisch, Holländisch, Französisch)

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Steam Cooking Table

General

• The following times are only a guide and may vary depen-

ding upon circumstances.

• The size/quantity of food selected should not be too much.

• Defrost meat and poultry before cooking it.

Rice

1) There are various types of rice. Follow the speciﬁ c cooking

instructions for each type.

2) Measure the rice and water precisely and pour into the rice

bowl. Put the lid on and switch on the steam cooker.

3) Check whether the rice is cooked as speciﬁ ed by the

cooking time. Stir the rice.

4) When checking/stirring the rice, make sure that the con-

densed water does not drip into the rice bowl. It will alter the

quality and the taste of the rice.

5) After steaming the rice, spice it with salt, pepper or butter.

Rise types

Together in the Rice Bowl Estimated time

(Minutes)

Rice quantity Water

Brown rice

- Normal 1/2 cup 1 cup 42-45

- Parboiled 1 cup 1 1/2 cups 45-50

Long grain and wild rice mix

- Normal 1 cup 1 1/2 cups 56-58

- Precooked

rice

1 cup 1 3/4 cups 18-20

Instant rice 1 cup 1 1/2 cups 12-15

White rice

- Normal 1 cup 1 1/2 cups 45-50

- Long grain 1 cup 1 2/3 cups 50-55

Vegetables/Fruit

1) Wash the vegetables well. Cut the stems and peal or chop

the vegetables as required by the recipe. Smaller pieces

cook faster than large ones.

2) The quantity, freshness, size/consistency and the tempera-

ture of frozen foods can inﬂ uence the steaming time. The

quantity of water and the cooking time vary according to the

desired result.

3) Frozen vegetables are not to be thawed before steaming.

Type of vegetable/

fruit

Weight or pieces

Estimated time

(Minutes)

Artichokes, whole 4 whole pieces 30-32

Asparagus, tips 500 g 12-14

Beans

- Green/wax 250 g 12-14

- cut or whole 500 g 20-22

- thick beans 500 g, shelled 12-13

Red beets 500 g, cut 25-28

Broccoli, tips 500 g 20-22

Brussels sprouts 500 g 24-26

Type of vegetable/

fruit

Weight or pieces

Estimated time

(Minutes)

White cabbage 500 g, cut 16-18

Celery 250 g, diced 14-16

Carrots 500 g, diced 18-20

Cauliﬂ ower, whole 500 g 20-22

Corn on the cob 3-5 cobs 14-16

Eggplant 500 g 16-18

Champignon, whole 500 g 10-12

Onions 250 g, ﬁ nely diced 12-14

Pepper, whole up to 4 average-sized 12-13

Potatoes. ca. 500 g 30-32

Turnips 1 average-sized, diced 28-30

Spinach 250 g 14-16

Pumpkin 500 g 16-18

Beets 500 g, sliced 20-22

Frozen vegetables 285 g 28-50

Apples 500 g, in Pieces 10-15

Pears 500 g, in Pieces 10-15

Fish and Seafood

1) The cooking time provided in the table is for fresh, frozen

and thawed seafood and ﬁ sh. Clean and wash the fresh

seafood and ﬁ sh well before steaming.

2) Almost all types of ﬁ sh and seafood cook fast. Steam cook

them in small portions or in the speciﬁ ed quantities.

3) The time varies for the opening of large and small mussels

and oysters. Check the shells to avoid that they boil. Do not

eat mussels whose shell does not open after steaming to

avoid food poisoning!

4) Fish ﬁ lets can be steamed also in the rice bowl.

Seafood/Fish Weight or pieces

Estimated time

(Minutes)

Whole mussels in

the shell

500 g 10-12

Crabs 250 g 20-22

Lobster

- Tail 2-4 16-18

- cut 500-600 g 18-20

Small mussels

(fresh in the shell)

500 g 14-16

Oysters

(fresh in the shell)

1500 g 18-20

Scallops (fresh) 500 g 16-18

Shrimps

- average-sized in

shell

500 g 10-12

- large/jumbo in shell 500 g 16-18

Fish

- whole 250-375 g 10-12

- ﬁ let 500 g 10-12

- steak 500 g, 2,5 cm thick 16-18

05-MWG 1212 D CB 48 25.04.2007, 10:59:56 Uhr

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