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Table of Recommended Steaming Time for Various Products
1
Pork / beef fillet cut into ½ inch (1.5 cm) cubes
2
Mutton fillet cut into ½ inch (1.5 cm) cubes
3
Chicken fillet cut into ½ inch (1.5 cm) cubes
4
Meatballs/cutlets
5
Fish fillet
6
Shrimp (cooked, peeled, frozen)
7
Potatoes cut into ½ inch (1.5 cm) cubes
8
Carrots cut into ½ inch (1.5 cm) cubes
9
Beet cut into ½ inch (1.5 cm) cubes
10
Vegetables (frozen)
11
Eggs
MULTICOOK Temperature Adjustment Recommendations
#
1
95°F (35°C)
2
100°F (40°C)
3
110°F (45°C)
4
120°F (50°C)
5
130°F (55°C)
6
140°F (60°C)
7
150°F (65°C)
8
160°F (70°C)
9
170°F (75°C)
Product
Temperature
Weight, oz/g (pcs)
18 / 500
18 / 500
18 / 500
6 ½ / 180 (6 pcs)
16 / 450 (3 pcs)
18 / 500
18 / 500
18 / 500
18 / 500
18 / 500
18 / 500
3
Recommendations for use
Proof dough and making vinegar
Make yogurt
Leavening
Fermentation
Fondant
Make green tea
Cook vacuum sealed meat
Prepare punch
Pasteurize liquids and making white tea
RMC-250A
Water, cups/ml
Cook Time, min
2 / 500
20
2 / 500
20
2 / 500
15
2 / 500
20/30
2 / 500
15
2 / 500
5
2 / 500
15
2 / 500
20
2 / 500
1 hour
2 / 500
15
2 / 500
5
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