Aroma ARC-830 TC - Manual (Page 12)

COOKING GUIDE
MEAT STEAMING CHART:
Meat
Amount of
Water
Steaming Time Safe Temperature
Fish 2 Cups 15 Min. 140º
Chicken 2-1/2 Cups 20 Min. 165º
Pork 2-1/2 Cups 20 Min. 160º
Beef 2-1/2 Cups
Medium = 15 Min.
Medium-Well = 20 Min.
Well = 23 Min.
160º
NOTE
1. Steaming times may vary depending on the cut of meat being used.
2. To ensure meat tastes its best, and to prevent possible illness, check that
meat is completely cooked prior to serving. If it is not, simply place more
water in the inner pot and repeat the cooking process until meat is
adequately cooked.
10
10
GUI AS DE CO CC IO N
Car ne
Can tid ad de
agu a
Tie mpo de
coc im ien to
Tem per atu ra san a
Pes cad o 2T aza s 15 Min . 140 º
Pol lo 2-1 /2 Taz as 20 Min . 165 º
Car ne de
cer do
2-1 /2 Taz as 20 Min . 160 º
Car ne de
vac a
2-1 /2 Taz as
En su pun to =1 5M in.
Bie nh ech o= 20 Min .
Muy hec ho =2 3M in.
160 º
NO TA
1. Elt iem po de coc im ien to pue de var iar dep end ed ela nch od ela pie za de
car ne que se usa .
2. Par ap rot ege rse de la enf erm eda d,a seg úre se de que la car ne esté coc ido
ade cua dam ent ea nte sd ese rvi r. Sie stá poc oh ech o,a gre gue más agu aa
la olla int erio ry rep ite elp roc eso has ta que esté list a.
Tab la par ac oce ra lv apo rla sc arn es:
HELPFUL HINTS
1. Since most vegetables only absorb a small amount of water, there is no
need to increase the amount of water with a larger serving of
vegetables.
2. When steaming and cooking rice simultaneously, follow the instructions
for cooking rice on pages 6 and 8. Place the steam tray over the rice as
it cooks for the amount of time needed, checking foods every so often
for doneness. Do not cook more than 8 cups (uncooked) rice while
steaming, or the steam tray will not fit into the rice cooker.
3. Always keep the lid closed during the entire steaming process. Opening
the lid causes a loss of heat and steam, resulting in a slower cooking
time. If you find it necessary to open the lid, you may want to add a
small amount of water to help restore the cooking time.
4. Altitude, humidity and outside temperature will affect cooking times.
5. This steaming chart is for reference only. Actual cooking time may vary.
SUG ERE NC IA SÚ TILE S
1. La may oría de los veg eta les abs orb en uni cam ent eu na peq ueñ ap arte de agu a
cua ndo se está nc oci nan do alv apo r,n oe sn ece sar io cam bia rla can tid ad de
agu ap ara coc ina ra lv apo rd ife ren tes alim ent os.
2. Par av apo rar yc oce ra rro zsi mult áne am ent e,s igu ela sin stru cci one sd ec oci nar arro z
de las pág ina s6 y8 .C olo que la cha rol ad ev apo rso bre la olla int erio rm ien tra s
coc ina ela rro z,e xam ina ndo los alim ent osd ev eze nc uan do par ae vita rq ue
sob rec oci nen .N om ásq ue 8ta zas de arro zse pue de coc ina rc uan do se usa la
cha rol ad ev apo r.
3. Man ten ga la tap asi em pre cer rad ad ura nte tod oe lp roc eso de coc era lv apo r.
Ela brir la tap ac aus ará una pér did ad ec alo ry vap or, res ulta ndo en un tie mpo
de coc ció nm ásl ent o.S ie sn ece sar io abr irl ata pa, tal vez des ee agr ega ru na
peq ueñ ac ant ida dd ea gua ala olla par aa yud ara rep one re lti em po de
coc ció n.
4. La altu ra, la hum eda dy la tem per atu ra ext erio ra fec tar án los tie mpo sd e
coc ció n.
5. La tab la de coc ció na lv apo re ssó lo par ap rop ósit osd ec ons ulta .E lti em po rea l
de coc ció np ued ev aria r.