White&Brown Vitalys CV 564 Mode D'emploi page 19

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notice CV 564 25/10/06
4. Timing steam mode
(1) Press PROG under Clock mode : display shows the time and
PROG as follows
(2) Set the time by pressing '+' and '-' buttons, increasing or
decreasing by 10 minutes.
(3) Press 'PROG' button until the display shows 45. Then press '+'
and '-' to adjust the steaming time.
(4) Press 'PROG' button again, the display shows the time and
PROG, which means that it entered into the timing steam mode.
When it comes into the booking time, the buzzer tweets and the
red lights on, and steam cooking starts according to the set time.
Example : if it is 10.00 am and you want to start cooking at 12.00
am, you must set 2.00 that means that cooking will start 2 hours
after the current time.
(5) If you want to cancel the timing steam mode, just press PROG
button, and the display returns back to clock mode.
5. When the steaming has finished, it comes into the holding mode
directly. The display shows the time and the holding symbol and
the green lights on
Holding mode means warming for 2 minutes every 8 minutes after
it stops steaming.
6. Press 0/1 to cancel the holding mode, and display returns back
to clock mode.
Useful hint and tips
• Steaming times stated in the charts are only a guide. Times may
vary depending on the size of food pieces, spacing of the food in
the steamer trays, freshness of food and personal preference. As
you become familiar with the steamer, adjust cooking times.
• A single layer of food steams faster than several layers.
Therefore, the cooking time for a larger quantity of food will be
increased.
• For best results, be sure pieces of food are similar in size. If
pieces vary in size and layering is required, place smaller pieces
on top.
• Do not crowd food in the steaming tray or rice bowl. Arrange the
food with spaces between pieces to allow for maximum steam
flow.
• When steaming large quantities of food, remove lid about
halfway through the steaming time and stir using a long handle
ustensil, protecting your hands from the steam with oven gloves.
• Never steam meat, poultry or seafood from frozen. Always thaw
completely first.
• All the times stated in the followings are based on the use of cold
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