Tiger JAX-T Série Mode D'emploi page 31

„ Guidelines for steaming times
Ingredients
1 fillet
Chicken
(1/2 to 3/4 lbs [200 to 300 g])
2 to 3 fillets
White fish
(5.0 to 7.0 oz [150 to 200 g])
6 to 10
Shrimp
(1/4 to 1/2 lbs [100 to 200 g])
1 to 2
Carrots
(7.0 to 11.0 oz [200 to 300 g])
Medium size, 2 to 3
Potatoes
(9.0 to 11.0 oz [250 to 300 g])
Medium size, 1
Sweet potatoes
(7.0 to 11.0 oz [200 to 300 g])
Meat dumplings
8 to 15
(warming)
• Do not fill the cooking plate for the 1.0 L (5.5-cup) type any higher than 1-1/3 inches (3.4 cm), or 1-1/2
inches (3.7 cm) with the 1.8 L (10-cup) type. Doing so may result in the food touching the lid and becoming
wet and soggy.
• The steaming times above are only a guideline and the required time will differ depending upon the
temperature, quality, and quantity of the ingredients.
• If steaming is still not complete, you can steam for an additional period of time based on how well the food
is cooked.
• Normally, there will not be enough water for additional steaming. Add water to prevent the inner pot from
running dry.
• If you steam meat and fish, etc., for too long, they will become hard. If food does not steam sufficiently at
shorter times, cut into thinner slices.
• Always wrap fish, etc., in aluminum foil for steaming. Failure to do so may result in the contents of the
cooking plate boiling over.
Amount Approx. time
20 to 30 min
20 to 25 min
15 to 20 min
30 to 40 min
30 to 40 min
30 to 40 min
20 to 25 min
Hints for steaming
Make several small cuts in the
chicken.
Fillet to a thickness of 3/4 inches
(2 cm) or less.
Always wrap in aluminum foil.
Steam in shells.
Cut into bite-sized pieces.
Cut into bite-sized pieces.
Cut into bite-sized pieces.
Space evenly in pan.
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