Scarlett SC-143 - Manual (Page 5)

www.scarlett-europe.com SC-143 5
VEGETABLES
· Clean the vegetables thoroughly, cut off stems; trim; peel or chop if necessary. Smaller pieces steam faster than lager ones.
· Quantity, quality, freshness and size/uniformity, temperature of frozen food, may affect steam timing. Adjust water amounts and cooking time
as desired.
· Frozen vegetables should not be thawed before steaming.
· Some frozen vegetables should placed in the rice bowl and covered with a piece of aluminum foil during steaming.
· The frozen foods should be separated or stirred after 10-12 minutes. Using a long handle fork/spoon to separate or stir foods.
Variety Weight/Or Number Pieces Approx Time (Minutes)
Artichokes, Whole 4 whole tops trimmed 30-32
Asparagus, Spears, Beans 1 pound 12-14
Green/Wax
Cut or Whole ½ pound
1 pound 12-14
20-22
Beets 1 pound cut 25-28
Broccoli, Spears 1 pound 20-22
Brussels 1 pound 24-26
Sprouts
Cabbage
1 pound sliced 16-18
Celery ½ pound thinly sliced 14-16
Carrots 1 pound thinly sliced 18-20
Cauliflower-Whole 1 pound 20-22
Corn or Cob 3-5 ears 14-16
Eggplant 1 pound 16-18
Mushrooms, Whole 1 pound 10-12
Onions ½ pound thinly sliced 12-14
Parsnips ½ pound 8-10
Peas 1 pound shelled 12-13
Peppers, Whole
Up to 4 medium
(not stuffed)
12-13
Potatoes, Whole- Red 1 pound-about 6 small 30-32
Rutabaga 1 medium diced 28-30
Spinach ½ pound 14-16
Squash
Summer Yellow and Zucchini
Winter Acorn and Butternut 1 pound sliced
1 pound 12-14
22-24
Turnips 1 pound sliced 20-22
All Frozen Vegetables 10 oz. 28-50
FISH AND SEAFOOD
· Steaming times listed in the chart are for fresh, or frozen and fully thawed seafood and fish. Clean and prepare fresh seafood and fish before
steaming.
· Most fish and seafood cook very quickly. Steam in small portions or in amounts as specified.
· Clams, oysters and mussels may open at different times. Check the shells to avoid overcooking.
· You may steam fish fillets in the RICE BOWL serve steamed seafood and fish with plain or use seasoned butter or margarine, lemon or
favorite sauces.
· Adjust steaming times accordingly.
Variety
Weight/Or Number Pieces Approx. Time (Minute)
Clams in shell
Littlenecks/Cherrystones 1 pound 10-12
Crab
King Crab, legs/claws
Soft
Shell
½ pound
8-12 pcs. 20-22
8-10
Lobster
Tails
Split
Whole,
Live
2-4
1-1 ¼ pounds
1-1 ¼ pounds 16-18
18-20
18-20
Mussels (fresh in shell) 1 pound 14-16
Oysters (fresh in shell) 3 pound 18-20
Scallops (fresh)
Bay (shucked)
Sea (shucked)
1 pound
1 pound 14-16
18-20
Shrimps
Medium in shell
Large/Jumbo
in shell
1 pound
1 pound 10-12
16-18
Fish
Whole
Dressed
Fillets
Steaks ½ to ¾ pound
½ to ¾ pound
1 pound
1 pound, 1 thick 10-12
10-12
10-12
16-18
MEAT
Variety Weight/Or Number of Pieces Approx. Time (Minute)
Beef
Chuck
Hamburger
Meatballs 1 pound
1 pound
1 pound 28-30
16-18
22-24
Chicken 1 pound
Pieces (2-4 pcs) 24-26
Lamb
Cubes 1 pound 26-28
Pork
Cubes 1 pound 26-28
Hot Dogs 1 pound 14-18
Pre-Cooked Sausage 1 pound 14-18