ETA Calderon User Manual
Page 34

- Split
0.45-0.56 kg
9-12
- Whole, live
0.45-0.56 kg
9-12
Mussels (fresh in shell)
0.45 kg
7-9
Oysters (fresh in shell)
1.35 kg
9-12
Scallops (fresh)
- Bay (shucked)
0.45 kg
7-9
- Sea (shucked)
0.45 kg
9-12
Shrimps
- Medium in shell
0.45 kg
6-7
- Large / jumbo in shell
0.45 kg
8-11
Fish
- Whole
0.22-0.35 kg
6-8
- Dressed
0.22-0.35 kg
6-8
- Filetes
0.45 kg
6-8
- Steaks
0.45 kg, 2.5 cm thick
8-11
MEAT
Variety
Weight / Or number pieces
Approx. time (Minute)
Beef
- Chuck
0.45 kg
15-18
- Hamburger
0.45 kg
8-11
- Meatballs
0.45 kg
10-14
Chicken
0.45 kg
- Pieces
2-4 ks
10-14
Lamb
- Cubes
0.45 kg
13-15
Pork
- Cubes
0.45 kg
13-15
Hot dogs
0.45 kg
7-10
Pre-cooked
sausages
0.45 kg
7-10
EGGS
These are useful instructions for preparing eggs in the steam pot. It can be used for
preparing soft-boiled eggs, poached eggs and scrambled eggs.
COOKING EGGS IN SHELL (SOFT-BOILED)
Pierce eggs with a needle or a pin in the lower or the upper part of the shell. Then put eggs
into the bowls with the pierced end up.
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