Tricity Bendix S1 Instruction Manual page 6

STEAMING EGGS AND RICE
RICE:
1. Set up the food steamer as described.
2. Place a steam bowl on top of the base.
3. Place 1 cup of rice and 1½ cup of water in the rice/vegetable
bowl.. You can cook up to 250 grams of rice.
4. Replace the Lid Cover.
5. Set the timer for the desired cooking time.
EGGS:
Stand eggs upright in the recesses provided in the steaming
trays.
be steamed in the bowl provided or in heatproof utensils
designed for use with steamers. Ensure there is ample room for
steam to circulate throughout the steamer.
STEAMING CHARTS
Steaming times are for the quantity stated in the chart or
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recipe. For larger or smaller quantities, adjust the time
accordingly. Times may vary depending on the size of food
pieces, spacing of the food in the steamer basket, freshness
of food and personal preference. As you become familiar with
the steamer, adjust cooking times.
Steaming times are all based on food cooked in the lower
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basket, unless stated otherwise. Food cooked in the upper
basket may take slightly longer to cook.
All times stated in the charts and recipes are based on the use
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of cold water. To slightly reduce the steaming time you may
start with warm (but not boiling) water.
For best results, be sure pieces of food are similar in size. If
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pieces vary in size layering is required. Place smaller pieces on
top. A single layer of food steams faster than several layers.
STEAMING RICE
$ Place the rice in an oval heatproof bowl specially designed
for steamers and add the required quantity of liquid
together with the rice.
FOOD TYPE QUANTITY
RICE White 200g
Easy
RICE 400g
cook
RICE Brown 200g
RICE
Pudding 100g rice + 30g
PUDDING
Rice caster sugar
Steaming Topics
Do not crowd food in the steaming bowl. Arrange the food
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with spaces between pieces to allow for maximum steam
flow. When steaming large quantities of food, remove lid
about halfway through the steaming time and stir using a
long handled utensil, protecting your hands from the steam
with oven gloves.
Save the liquid in the drip tray to use in soups, sauces and
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gravies. Do not use fatty stock from steamed meat and
poultry if you are on a low fat diet or counting calories.
Never steam meat, poultry or seafood from frozen. Always
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thaw completely first.
Rice, fruit, vegetables, vegetable pates, puddings, etc. should
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be steamed in the bowl provided or in heatproof utensils
designed for use with steamers. Ensure there is ample room
for steam to circulate throughout the steamer.
There must be ample room around the bowl for steam to
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circulate freely through the steamer.
ADDED STEAM
SPECIAL NOTES
WATER TIME
300 ml 20 min Serves 2
600 ml 30 min Serves 4
300 ml 35 min Serves 3
Monitor water level and add more
500ml
75 min
warm milk if necessary