Scarlett SC-342 - Manual (Page 5)

www.scarlett-europe.com SC-342 5
VEGETABLES
· Clean the vegetables thoroughly, cut off stems; trim; peel or chop if necessary. Smaller pieces steam faster than larger ones.
· Quantity, quality, freshness and size/uniformity, temperature of frozen food, may affect steaming time. Adjust water amounts and cooking time as
desired.
· Frozen vegetables should not be thawed before steaming.
· If some frozen vegetables are cooked in the rice bowl they should be covered with a piece of aluminum foil during steaming.
· The frozen food should be separated or stirred after 10-12 minutes. Use a long handle fork/spoon to separate or stir food.
Variety Weight / Number of Pieces Approx Time (Minutes)
Asparagus 1 pound 12-14
Beans
Green/Wax
Cut or Whole ½ pound
1 pound
12-14
20-22
Beets 1 pound cut 25-28
Broccoli 1 pound 20-22
Brussels 1 pound 24-26
Cabbage 1 pound sliced 16-18
Carrots 1 pound thinly sliced 18-20
Cauliflower-Whole 1 pound 20-22
Corn 3-5 ears 14-16
Eggplant 1 pound 16-18
Mushrooms, Whole 1 pound 10-12
Peppers, Whole Up to 4 medium pcs (not stuffed) 12-13
Potatoes, Whole- Red 1 pound-about 6 small pcs 30-32
Spinach ½ pound 14-16
Squash
-
Summer Yellow and Zucchini 1 pound sliced 12-14
Turnips 1 pound sliced 20-22
All Frozen Vegetables 10 oz. 28-50
FISH AND SEAFOOD
· Steaming times listed in the chart are for fresh, or frozen and fully thawed seafood and fish. Clean and prepare fresh seafood and fish before
steaming.
· Most fish and seafood is cooked very quickly. Steam in small portions or in amounts as specified.
· Clams, oysters and mussels may open at different times. Check the shells to avoid overcooking.
· You may steam fish fillets in the rice bowl adding seasoned butter, margarine, lemon or favorite sauces.
· Adjust steaming times accordingly.
Variety Weight / Number of Pieces Approx. Time (Minutes)
Shrimps
Medium in shell
Large/Jumbo in shell 1 pound
1 pound 10-12
16-18
Fish
Whole
Dressed
Fillets
Steaks ½ to ¾ pound
½ to ¾ pound
1 pound
1 pound, 1 thick
10-12
10-12
10-12
16-18
MEAT
Variety Weight / Number of Pieces Approx. Time (Minutes)
Beef
Chuck
Hamburger
Meatballs 1 pound
1 pound
1 pound 28-30
16-18
22-24
Chicken
Pieces (2-4 pcs) 24-26
Lamb
Cubes 1 pound 26-28
Pork
Cubes 1 pound 26-28
Hot Dogs 1 pound 14-18
Pre-Cooked Sausage 1 pound 14-18
EGGS
Variety Weight / Number of Pieces Approx. Time (Minutes)
In the shell
Soft-Cooked
Hard-Cooked 1-12 pcs
1-12 pcs 15-18 pcs
19-22 pcs
Scrambled
Beat 6 eggs together and 2 table spoons milk in rice bowl. Season with salt
and pepper. Stir eggs half way, thorough cooking.
20-22
CLEAN AND CARE
· Unplug the appliance from the power supply. Before cleaning allow food steamer to cool.
· Empty the drip tray and the water basin.
· If there is small amount of water remain inside the water box, you can just upside down the unit and water will come out from the water inlet.
· Wash lid, drip tray, bowls in warm, soapy water (or on top rack of dishwasher), rinse and dry all parts.
· Clean water basin with soapy water then wipe with damp cloth.
· Do not use any abrasive cleaners, organic solvents and aggressive liquids.
· The scum may appear on the heating element. If it grows, the steamer could turn off before the food is cooked.
· So, after 7-10 uses, (depending on water hardness) it is recommended to add some descaling agent into the water basin (exactly follow
instructions given), and to fill water up to maximum level.
· Do not place lid, bowls, rice bowl and drip tray during this procedure.
· Plug in and set timer up to 20 minutes. When the timer will ring, unplug cord from outlet. Allow the unit cool completely before empty the water
reservoir. Use the cold water to rinse the water reservoir several times.
STORAGE
· Switch off and unplug the appliance.
· Complete all requirements of chapter CLEAN AND CARE.