Redmond RMC-M13A Manuel De L'utilisateur page 18

Table of Recommended Steaming Time for Various Products
1 Pork / beef fillet cut into ½ inch (1.5 cm) cubes
2 Mutton fillet cut into ½ inch (1.5 cm) cubes
3 Chicken fillet cut into ½ inch (1.5 cm) cubes
4 Meatballs / patties
5 Fish fillet
6 Shrimp (cooked, peeled, frozen)
7 Potatoes cut into ½ inch (1.5 cm) cubes
8 Carrots cut into ½ inch (1.5 cm) cubes
9 Beet cut into ½ inch (1.5 cm) cubes
10 Vegetables (frozen)
11 Eggs
Please note, that these are only approximate guidelines. Steaming times may vary, depending on the quality of the food used and on your personal prefer-
ences.
MULTICOOK Temperature Adjustment Recommendations
Temperature
95°F (35°C)
100°F (40°C)
110°F (45°C)
120°F (50°C)
130°F (55°C)
140°F (60°C)
150°F (65°C)
160°F (70°C)
170°F (75°C)
18
Product
Recommendations for use
Proof dough and making vinegar
Make yogurt
Leavening
Fermentation
Fondant
Make green tea
Cook vacuum sealed meat
Prepare punch
Pasteurize liquid and making white tea
Weight, oz/g/pcs
18 / 500
18 / 500
18 / 500
6 ½ / 180 (6 pcs)
16 / 450 (3 pcs)
18 / 500
18 / 500
18 / 500
18 / 500
18 / 500
18 / 500
3
Water, cups/ml Cooking Time, min
2 / 500 20 / 30
2 / 500 25
2 / 500 15
2 / 500 10 / 15
2 / 500 10
2 / 500 5
2 / 500 20
2 / 500 40
6 ⅓ / 1500 1 hour 10 min
2 / 500 10
2 / 500 10