Gastroback 42510 Steam Cuisine - Manual (Page 17)

Rice
Fill the needed amount of water straight into the rice pan. Use 350 ml water for 250g of
rice. Season to taste.
cooking time (parboiled rice):
30 to 45 minutes
Brown rice needs 5 minutes longer and/or should soak for 30 in water before cooking.
Do not forget to fill the watertank with water as well.
Eggs
Place eggs in the indents of the steamer basket. The less pointy side of the egg (air chamber
of the egg) has to face upwards. Use steamer basket I. Get a pin and make a small shallow
(just through the shell) hole at the less pointy end of each egg. This allows air to escape so
that the shell won't crack from the sudden heat and subsequent gas expansion.
cooking time (soft):
approx. 15 minutes
cooking time (hard): 20 to 25 minutes
Cooking time depends on size and freshness of eggs.
Sausage
The steamer is suited perfectly for cooking sausages (i.e. wiener). Use a fork to make small
shallows into the peel of the sausage to prevent sausages from dehiscing. Use steamer basket I.
cooking time:
10 to 15 minutes
The intense flavour of the sausage carries forward to other foods which is getting cooked
at the same time.
Fish and Seafood
Use steamer basket I for cooking fish and seafood. Fish will be especially digestible when steamed.
The taste and flavour of fish gets carried forward by the steam and condensate. Pay attention that
the food you cook together with the fish match in flavour with the fish. Sprinkle the fish with lemon
juice before cooking. Frozen fish needs (depending on the size) 5 to 10 minutes longer cooking time.
Tip: Use the juice of the drip pan for making sauce.
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Fish, Cooking time
seafood time in minutes
coalfish, red fish, trout 20 to 25
tuna 30 to 35
prawn (depending on size) 10 to 15
oyster 10 to 15
mussel 15 to 25
calamari 20 to 30
42510_Dampfgarer_Manual_engl_okt07.qxp 18.12.2007 10:09 Seite 17