Salton VS1447 Instruction Booklet page 9

Meat / Poultry
Beef, sirloin 1/2" (12 mm) slices
hamburger
meatballs
Chicken, 4 breasts – boneless
drumsticks
Lamb, cubes
Pork, chops 1/2" (12 mm) thick
cubes
Sausages, precooked
frankfurters
Eggs
Eggs
In the shell (directions below)
soft cooked
hard cooked
In a Cup (directions below)
soft cooked
hard cooked
Scrambled (directions below)
Directions for:
1. Eggs in the shell:
• Place eggs in the Steaming Bowls.
• Follow directions in the 'How to Steam' section
2. Eggs in a cup:
• Crack raw egg into a custard cup which has been sprayed with a
non-stick vegetable spray.
• Season with salt, pepper, butter or margarine, if desired.
• Place cups in Steamer Bowl.
• Follow directions in the 'How to Steam' section.
3. Scrambled Eggs:
• In Rice Bowl, beat 6 eggs together with 2 tablespoons (30 ml) milk.
• Season with salt and pepper, if desired.
• Follow directions in the 'How to Steam' section.
• Stir eggs halfway through cooking. NOTE: Always use oven mitts
or pot holders when opening the Steamer during operation.
Weight lbs. (kgs.)
1/2 lb. (225 g)
1 lb. (450 g)
1 lb. (450 g)
1 lb. (450 g)
1 lb. (450 g)
1 lb. (450 g)
1 lb. (450 g)
1 lb. (450 g)
1 lb. (450 g)
1 lb. (450 g)
Number of Eggs
1 – 8
1 – 8
1 – 4
1 – 4
6
Steaming Time
(minutes)
10 – 12
16 – 18
22 – 24
12 – 15
26 - 35
26 – 28
12 - 14
24 – 26
14 – 18
14 – 18
Steaming Time
(minutes)
10 - 12
17 - 21
9 – 11
12 - 14
19 – 21
9