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lot of food in several layers in one basket. In this case, make sure that
all the pieces of food are the same size; bigger pieces should be put in
the lower layer. Don't be afraid of experimenting to determine the
exact cooking time and achieve the desired result. If you are cooking
in a steamer for the first time, rely on the tables and hints on the appli-
ance base (14), continuously checking to see if the foods are cooked.
Always put meat and chicken in the lowest basket, so that the juices
coming out from them do not come into contact with other foods. This
juice, which accumulates in the drip tray, may be used for making
sauces.
Remember that fish is ready when it becomes opaque and the flesh
flakes away easily. Meat is ready if it releases clear juice. Cook green
vegetables, cabbage, salad, etc. very quickly, so that the leaves re-
main green and crispy.
It is important to watch the foods that are cooking. If you notice
that most part of the food in the basket is ready, turn it over. When the
cooking time is finished, immediately remove the baskets from the
steamer, otherwise the cooking process would continue. Put the bas-
kets on a dish or a tray, wait till the steam drips out and serve the food
on a plate.
Rice
There are different types of rice. See the guide below for cooking
various kinds of rice.
Measure accurately the rice and water and mix them in the rice
bowl (8). Pour enough water in the tank (12). Cover with the lid
and cook.
To cook soft rice, increase the amount of water mixed with the
rice, as stated in the table. To cook firm rice, decrease the amount
of water.
Check for the degree of preparedness and the consistency of the
rice at the minimum time stated for the type of rice you are cook-
ing.
When checking for the degree of preparedness or stirring, pre-
vent the condensation on the lid (1) from getting into the rice bowl
(8), as this would deteriorate the quality and taste of the steamed
rice.
After cooking the rice, then you can season it with salt, pepper,
butter or a stock cube.
Mix in the rice bowl
Rice
Type of rice
(cups)
Brown
standard
1/2
parboiled
1
Mixture of wild and
long-grained
standard
1
fast-cooked
1
instant
1
White
round-grained
1
long-grained
1
Approximate
cooking time
Water
(minutes)
(cups)
42-45
1
45-50
1 1/2
1 1/2
18-20
1 3/4
16-18
1 1/2
12-15
1 1/2
45-50
1 2/3
50-55
8
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