Russell Hobbs 14453 Manual page 6

Vegetables
Broccoli
Brussels sprouts
Cabbage
Carrots, sliced
Cauliflower
Corn on the cob, fresh
Courgettes, sliced
Mushrooms, fresh
Peas, green, shelled
Peppers, deseeded & sliced
Potatoes, peeled and chopped
Potatoes, new, whole
Spinach, fresh
HINTS, TIPS AND FOOD SAFETY
• Ensure the base unit always contains an adequate level of water during use.
• The steaming lid should be kept on at all times during steaming.
• To stop steaming at any time, unplug the unit. DO NOT try to turn the timer
anticlockwise because this will damage it.
• Arrange food in a single layer.
• Uniformly cut foods will steam more evenly.
• Stir food halfway through a longer steam cycle for more even steaming.
• Foods that require longer cooking times should be placed in lower steaming
baskets.
• Place foods that require gentle steaming or shorter cooking times in higher
baskets.
• You'll need to experiment to find the times which suit your favourite foods and
food combinations.
• Use the rice bowl to cook any foods that are in a sauce or liquid.
• Poultry or fish juices may drip and transfer flavours. To help prevent this, wrap
them in foil.
• Don't use mussels that are open prior to cooking. Steam until the shells open
fully, and discard any that aren't open after cooking.
• Cook meat, poultry, etc. until the juices run clear. Cook fish till the flesh is
opaque throughout.
Quantity
400g (1lb)
400g (1lb)
1 head, cut up
400g (1lb)
1 head, cored
400g (1lb)
200g (½lb)
400g (1lb)
1 pepper
900g (2lb)
200g (½lb)
6
Time
(minutes)
15
15-18
20
15
15
- 15
10
10-13
12-15
10
20
10-12 20-25
10