Orbegozo CO 4000 Manuel D'instructions page 15

CO 4000
Fish and seafood
o Steam fish till it looks rather clear and easy to separate bones from fish.
o Prolong steaming time when cook frozen fish(separate the frozen fish)
o Add seasoning to fish to enhance scent.
Food Varity
Clam Fresh
Fish Fresh
Underback
Frozen
Slice
Oyster Fresh
20cm fish Herring
Pomfret
Eel
Mussel Fresh
Lobster Fresh
Scallop Fresh
You can make more delicious dish according to the above cooking methods.
Meat and fowl
o Meat is good for barbecue because the fat can be removed through steaming.
o Meat and fowl immersed by soy sauce or other seasoning will be more delicious after being steamed.
o Pierce the meat with knife or fork and according to the clarity of juice to see if the meat is cooked.
o Only pickled sausage can be steamed
o 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
Loin Chop
Sausage
Beef Hind legs loins
Salted steak
Amount Time
40g 6-9
25g 6-9
10-12
6pcs 11-17
250/400 11-14
250/400 11-16
400 8-10
2 20-24
400 9-11
Amount of Time
food
4pcs 12-16
4pcs 24-29
4pcs 11-16
400 11-16
400 11-16
4pcs 13-21
400 16-26
250 16-26
Remarks
Shellopen is cooked
Shell open is cooked
Can be cooked a little
longer
Move in the process of
cooking
Remarks
Tore the skin off and lay flat
before steamed
Eliminate fat
Eliminate fat
Made holes before steamed
for easy cooked,
Eliminate fat
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