Publicité
Les langues disponibles
Les langues disponibles
RIZ 1890
TIMES AND TEMPERATURES CHARTS
Type
Fish
- Fillets
- Whole
- Sliced
Lobster - tails
Molluscs - with shell
Clams and tellinas
Shrimps - with shell
Scallops
Oysters - closed
Gently lift and remove the lid (6) far from yourself, in order to
avoid the risk of burns caused by steam leakage.
> > TIPS AND TRICKS FOR LEGUMES STEAMING
-
Little pieces steam faster than the big ones.
-
Try to keep a standard size for the legumes so that their steaming is uniform.
-
It is possible to steam both fresh and quick-frozen legumes.
-
Do not thaw quick-frozen legumes which must be steamed.
-
Cooking times could change depending on the legumes size and form, in addition to
personal preferences. If you prefer softer legumes, let them steam longer.
-
Water or broth must not reach the steaming bucket level.
In that case, steam won't be enough.
Cooking times
(minutes)
8-10 ...................
15-20
12-14
18-20 ..................
12-14 ..................
8-10 ...................
8-10 ...................
4-6 ....................
10-12 ..................
Tips and
suggestions
steam until it becomes matt and it easily de-
taches when using a fork.
A slice is cooked when the bone can be easily
removed.
remove the carapace lower part
steam until they are completely open
steam until they open up
steam until they become pink
steam until they become matt
cook until the upper shell starts to open. A
knife will be necessary to open it.
EN
81
Publicité
