Fish And Seafood - White&Brown Vitalys CV 564 Mode D'emploi

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notice CV 564 25/10/06
RICE, GRAINS
• If you prefer stickier rice, remove the drip tray.
• Use the rice bowl and add the required quantity of liquid together
with the rice.
Food Type Quantity water
Rice White 200 g 300 ml
300 g 600 ml
300 g 600 ml
Rice Brown
Rice Pudding 100 g Rice 500 ml
pudding Rice + 30 g warm
caster milk
sugar

FISH AND SEAFOOD

• Fish is cooked when it is opaque and flakes easily with a fork.
• Frozen fish may be steamed without defrosting it separated before
steaming and the cooking time is extended.
• Add lemon wedges and herbs while steaming to improve flavour.
Food Type Quantity
Fish, Frozen 250 g
fillets Fresh 250 g
Fish, thick Salmon, 250/400 g
steaks Cod
250/400 g
Tuna
Clams Fresh 400 g
Lobster, Fresh 2 queues
tails
Mussels Fresh 400 g
Oysters Fresh 6
Scallops Fresh 400 g
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Special notes
Steam
level time
Serves 2
25 min
Serves 4
35 min
40 min Serves 4-6
Reset timer after
75-80 min
75 mins and add more
water to Max level if
necessary
Steam Notes
time
12-15 min
10-12 min
12-15 min
15-20 min
To be checked Layer shells for maximum
steam flow. Steaming is
done when shells are
completely open
22-25 min Meat will be opaque.
Cook longer if necessary.
12-12 min Steaming is done when
shells are completely
open.
16-20 min Steaming is done when
shells are completely
open.
10-12 min Stir halfway through
steam time. Meat opaque
and flaky when done.
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