Aroma ART-818 E/E - Manual (Page 13)

11
COOKING TIPS AND INSTRUCTIONS
Cauliflower & Carrot Casserole
1/2 lb. cauliflower
2 medium carrots
1 can cream of mushroom soup
1/8 teaspoon black pepper
1/2 cup milk
2.8 oz. can French fried onions
Salt
Cut the cauliflower and the carrots in similar size. Mix them with soup, black pepper,
and milk together in 1.5 qt. Casserole dish. Cover with foil and bake at 350 o F or until
hot; stir occasionally. Arrange French fried onions on top of vegetable mixture, along the
casserole rim. Bake another 3-5 minutes at 425 o F until onions are golden brown.
Makes 6-8 servings.
STEAMING:
The temperature range and oven shape design transform your roaster into a steamer,
ideal for creative and healthy cooking.
• Using the roasting rack, place food in the heat-proof dish and keep the dish in the
center of the oven.
• Add the proper amount of water, a maximum of 2-cups, to the cooking pan. Always
keep lid on while steaming. Note: Be careful not to boil all of the water out of the pan.
If this occurs, add more water.
Steaming Guide:
VEGETABLE AMOUNT OF WATER STEAMING TIME
Asparagus 1/2 Cup 10 Minutes
Broccoli 1/4 Cup 5 Minutes
Cabbage 1 Cup 15 Minutes
Carrots 1 Cup 15 Minutes
Cauliflower 1 Cup 15 Minutes
Corn 1 Cup 15 Minutes
Eggplant 1-1/4 Cup 20 Minutes
Green Beans 1 Cup 15 Minutes
Peas 1/2 Cup 10 Minutes
Spinach 1/2 Cup 10 Minutes
Squash 1/2 Cup 10 Minutes
Zucchini 1/2 Cup 10 Minutes
CONSEJOSE INSTRUCCIONES PARA COCINAR
11
Cazuelade coliflory zanahoria
1/2libra decoliflor
2zanahorias medianas
1lata desopa cremade champiñones
1/8cucharadita depimienta negra
1/2taza deleche
1lata de2.8 onzasde cebollasfritas ala francesa
Sal
Cortarla coliflory laszanahorias entrozos detamaño similar.Mezclarlos conla sopa,la
pimientanegra yla lecheen unacazuela de1.5 cuartosde capacidad.Cubrir conpapel
dealuminio yhornear a350 °Fo hastaque estécaliente; revolverocasiona lmente.
Colocarlas cebollasfritas ala francesasobre lamezcla deverduras, bordeandoel
contornode lacazuela. Hornearotros 3a 5minutos a425 °Fhasta quese dorenlas
cebollas.Para 6a 8porciones.
COCCIÓNAL VAPOR:
Lagama detemperaturas yla formade estehorno asadorpermiten utilizarlopara
cocinaral vapor,un complementoideal parala cocinasana ycreativa.
•Utilizar larejilla provista,colocar lacomida enuna fuentetérmica ymantenerla enel
centrodel horno.
•Agregar lacantidad adecuadade agua-hasta 1taza- alrecipiente decocció n.Durante
lacocción alvapor ,mantener siemprela tapacolocada. Nota:Observar queno se
evaporetoda elagua delrecipiente decocción. Siesto ocurre,agregue másagua.
Guíapara cocciónal vapor:
Calabacín 1/2taza 10minutos
Calabaza 1/2taza 10minutos
Espinaca 1/2taza 10minutos
Guisantes 1/2taza 10minutos
Habichuelas 1taza 15minutos
Berenjenas 1-1/4taza 20minutos
Maíz 1taza 15minutos
Coliflor 1taza 15minutos
Zanahorias 1taza 15minutos
Repollo 1taza 15minutos
Brócoli 1/4taza 5Minutos
Espárragos 1/2taza 10Minutos
VEGETALES CANTIDADDE AGUA TIEMPODE COCCIÓNAL VAPOR