ETA Calderon - Manual (Page 32)

RICE AND CEREALS
– There are many types of rice. Follow the instructions for the respective type.
– Measure rice and water exactly and then mix them in the bowl. Put the lid on and switch
on steam creation.
– For softer rice, add 1 to 2 tablespoons of water to the amount marked in the table.
For harder rice, remove 1 or 2 tablespoons of water.
– Check the rice texture when the minimum time for preparation of the respective type
of rice lapses. Also mix the rice.
– You can add salt, pepper or butter only after steaming.
Type of rice
Combinated in Rice Bowl
Approx. Time
(minutes)
Amt. Rice Water
Long grain Wild Rice Mix
- Regular (170g )
Mix 1 1/2 cups 30-40
- Quick cooking (30-60 g) Mix 1 3/4 cups 10-15
Instant 1 cup 1 1/2 cups 6-8
White
- Regular
1 cup 1 1/2 cups 30-35
- Long Grain 1 cup 1 2/3 cups 25-33
VEGETABLES
– Clean vegetables properly, cut off stalks, remove skin, peel or cut. Small pieces are
prepared more quickly than bigger ones.
– The amount, quality, freshness, size and temperature of food can affect the time
of steaming. Adapt the amount of steaming as necessary.
– Frozen vegetables should not be defrosted before preparation.
– Some frozen vegetables should be put into the rice tray and covered with a piece
of aluminium foil before cooking.
– Frozen food should be separated or mixed after 10 to 12 minutes. You can use a long
fork/spoon for that.
Variety Weight / Or number Pieces Approx Time ( minutes)
Artichokes, whole 4 whole tops trimmed 17-20
Asparagus, Spears, Beans 0.45 kg 6-8
- Green / Wax 0.22 kg
6-8
- Cut or whole 0.45 kg
10-13
Beets 0.45 kg cut
13-16
Broccoli, Spears 0.45 kg 10-13
Brussels Sprouts 0.45 kg 12-15
Cabbage 0.45 kg sliced 8-11
Celery 0.22 kg thinly sliced 7-9
Carrots 0.45 kg thinkly sliced 9-12
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