Steaming Of Vegetables And Fish - Westfalia 82 31 30 Instruction Manual

Steaming of Vegetables and Fish

For vitamin-rich, low-fat preparation of vegetables and fish, use the included
steam insert.
First insert the inner pot into the rice cooker, pour water into the pot and then
place the steam insert on top.
The below mentioned cooking times are guidelines only and depend on the size
and the consistency of the food to be used as well as the water temperature and
the water amount.
Food Amount in Grams
Carrots
Cauliflower
Broccoli
Zucchini
Cabbage
Potatoes
Sweet Potatoes
Mushrooms
Poultry
Sausages
Fish/Salmon
Shrimps
Scallops
 Always cut vegetables in small pieces (strips, tips, cubes etc.). Remove the
stems from the mushrooms,
 Cut meat several times and season according to taste,
 Cut fish in pieces of max. 2 cm thickness, season and wrap in aluminium foil,
 Remove heading and tailing of the shrimps,
 Remove the scallops from the shells.
Operating
Cooking Time in Minutes
200
200
200
200
200
450
250
100
300
200
150
150
150
approx. 60
approx. 35
approx. 35
approx. 30
approx. 50
approx. 60
approx. 50
approx. 25
approx. 40
approx. 30
approx. 30
approx. 30
approx. 20
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