Orbegozo CO 4015 Manuel D'instructions page 13

CO 4015
Rice, grain
Food Varity
Rice,
Rice
Pudding
Lump sugar
s
Rice
White (easy cooked)
Brown
Note: the proportion of rice and water is 1:1.5(according to capacity ) when cooking rice.
Postpone steaming time when food cooked with canteen.
Fish and seafood
1 Steam fish till it looks rather clear and easy to separate bones from fish.
●Prolong steaming time when cook frozen fish(separate the frozen fish)
2 Add seasoning to fish to enhance scent.
Food
Clam
Fish
Underback
Slice
Oyster
20cm fish
Mussel
Lobster
Scallop
You can make more delicious dish according to the above cooking methods.
Meat and fowl
1. Meat is good for barbecue because the fat can be removed through steaming.
2. Meat and fowl immersed by soy sauce or other seasoning will be more delicious after being steamed.
3. Pierce the meat with knife or fork and according to the clarity of juice to see if the meat is cooked.
4. Only pickled sausage can be steamed
5. Add fresh spice in the process of steaming to spice up the food
Food Varity
Chicken
Boneless
chicken breast
Drumstick
Mutton Mutton chop
Saeele slices
Pork
Tenderloin
Amount of
Grain(g)
100
30
300
200
Varity Amount
Fresh 40g
Fresh 25g
Frozen
Fresh 6pcs
Herring 250/400
Pomfret
Eel 250/400
Fresh 400
Fresh 2
Fresh 400
Amount of Time
food
4pcs 12-16
4pcs 24-29
4pcs 11-16
400 11-16
400 11-16
Amount of
water
1L
0.5L hot milk
450ml
300ml
Time Remarks
6-9
6-9
10-12
11-17 Shellopen is cooked
11-14
11-16
8-10 Shell open is cooked
20-24 Can be cooked a little longer
9-11 Move in the process of
cooking
Remarks
Tore the skin off and lay flat before steamed
Eliminate fat
Eliminate fat
Time(min Remarks
)
70
30
33
13