ETA Calderon - Manual (Page 34)

- Split 0.45-0.56 kg
9-12
- Whole, live 0.45-0.56 kg 9-12
Mussels (fresh in shell) 0.45 kg 7-9
Oysters (fresh in shell) 1.35 kg 9-12
Scallops (fresh)
- Bay (shucked)
0.45 kg 7-9
- Sea (shucked) 0.45 kg 9-12
Shrimps
- Medium in shell
0.45 kg 6-7
- Large / jumbo in shell 0.45 kg 8-11
Fish
- Whole
0.22-0.35 kg 6-8
- Dressed 0.22-0.35 kg 6-8
- Filetes 0.45 kg 6-8
- Steaks 0.45 kg, 2.5 cm thick 8-11
MEAT
Variety Weight / Or number pieces Approx. time (Minute)
Beef
- Chuck
0.45 kg 15-18
- Hamburger 0.45 kg 8-11
- Meatballs 0.45 kg 10-14
Chicken 0.45 kg
- Pieces 2-4 ks 10-14
Lamb
- Cubes
0.45 kg 13-15
Pork
- Cubes
0.45 kg 13-15
Hot dogs 0.45 kg 7-10
Pre-cooked
sausages
0.45 kg 7-10
EGGS
These are useful instructions for preparing eggs in the steam pot. It can be used for
preparing soft-boiled eggs, poached eggs and scrambled eggs.
COOKING EGGS IN SHELL (SOFT-BOILED)
Pierce eggs with a needle or a pin in the lower or the upper part of the shell. Then put eggs
into the bowls with the pierced end up.
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