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Clatronic DG 3235 Mode D'emploi page 40

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Together in the rice bowl
rice grade
rice + Water
Instant rice
1 cup
1 1/2 cups
White rice
- normal
1 cup
1 1/2 cups
- long grain
1 cup
1 2/3 cups
Vegetables/fruits:
1. Thoroughly clean vegetables and cut off the stem. Clean,
peel and cut as desired. Smaller pieces cook faster than
bigger ones.
2. Amount, quality, freshness, size/uniformity and the tem-
perature of frozen food might influence the cooking time.
Amount of water and cooking time are variable, depending
on the desired result.
3. Do not defrost frozen vegetables before cooking.
Weight or amount in
Vegetables/fruits
pieces
Artichokes, whole
4 whole pieces
Asparagus, heads
500 g
Beans
- green/waxed
250 g
- cut or whole
500 g
- thick beans
500 g, shucked
Beetroot
500 g, cut
Broccoli, flowers
500 g
Brussels sprouts
500 g
White cabbage
500 g, cut
Celery
250 g, sliced
Carrots
500 g, sliced
Cauliflower, whole
500 g
Corn on the cob
3-5 cobs
Eggplant
500 g
Champignons,
500 g
whole
Onions
250 g, thinly sliced
Pepper, whole
medium, up to 4
Potatoes (approx.)
500 g
Rutabagas
1 medium, diced
Spinach
250 g
Pumpkin
500 g
Beets
500 g, sliced
Frozen vegetables
285 g
Apples
500 g, pieces
Pears
500 g, pieces
40
Fish and seafood:
approximate
time
1. The cooking time settings in the above table refer to fresh,
(minutes)
frozen and defrosted seafood and fish. Clean fresh seafood
and fish before steaming.
12-15
2. Most of the fish and seafood cooks fast. Cook smaller serv-
ings or the mentioned amounts.
45-50
3. Big and smaller scallops or oysters open at different times.
50-55
Check the shell in order to avoid pre-cooking. Do not eat
scallops the shell of which did not open after cooking, in
order to avoid possible fish poisoning!
4. You may cook fish filet in the rice bowl also.
5. Set appropriate cooking times.
Seafood/fish
Big scallops in shells
Shrimps
Lobster
- tail
approximate
- cut
time (minutes)
Small scallops
30-32
(fresh, in shell)
12-14
Oysters (fresh, in
shell)
12-14
Queen scallops
20-22
(fresh)
12-13
Prawn
25-28
- medium, in shell
20-22
- big/large, in shell
24-26
Fish
16-18
- whole
14-16
- filet
18-20
- steak
20-22
14-16
Meat:
16-18
Kind of Meat
10-12
Beef
12-14
- pieces
12-13
- hamburger
30-32
- meatballs
28-30
Poultry
14-16
- pieces / slices
16-18
Lamb
20-22
- pieces / slices
28-50
Pork
10-15
- pieces / slices
10-15
Hot dogs / sausages
Weight or amount
approximate
in pieces
time (minutes)
500 g
10-12
250 g
20-22
2-4
16-18
500-600 g
18-20
500 g
14-16
1500 g
18-20
500 g
16-18
500 g
10-12
500 g
16-18
250-375 g
10-12
500 g
10-12
500 g, 2.5 cm thick
16-18
Weight or amount
approximate
in pieces
time (minutes)
500 g
28-30
500 g
16-18
500 g
22-24
2-4
24-26
500 g
26-28
500 g
26-28
500 g
14-18

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