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Russell Hobbs 21140 Manual

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C COOKING TIMES AND FOOD SAFETY
31 These times are a guide only. They’re for a single layer of food, in the bottom basket.
32 Extend these times:
a) if 2 or 3 baskets are used, as the steam has to heat more food
b) if a particular food is cooked in the second or third basket
c) if food is layered within a basket
33 Generally, the further the food is from the element, the longer it’ll take to cook.
34 You’ll need to experiment to find times and positions that suit your favourite foods.
35 Check that food is properly cooked before serving. If in doubt, cook it a bit more.
36 Cook meat, poultry, and derivatives (mince, burgers, etc.) till the juices run clear.
37 Cook fish till the flesh is opaque throughout.
C THE RICE BOWL
38 When cooking rice, fill the rice bowl no more than half full with rice.
39 Add water to the rice bowl – roughly one and a quarter times the volume of rice (the
rice will absorb some of the water).
food quantity time
vegetables
artichokes, fresh 2-3 medium sized 40-45 minutes
asparagus 400g (1lb) 10 minutes
beans, green 400g (1lb) 15-20 minutes
broccoli 400g (1lb) 10 minutes
brussels sprouts 400g (1lb) 15 minutes
cabbage 1 head, cored and cut into eighths 15 minutes
carrots, sliced 400g (1lb) 10-15 minutes
cauliflower 1 head, cored 15 minutes
corn on the cob, fresh up to 4 cobs 15 minutes
courgettes, sliced 400g (1lb) 10 minutes
mushrooms, fresh 200g (½lb) 10-13 minutes
peas, green, shelled 400g (1lb) 12 minutes
peppers, deseeded & sliced 1 whole pepper 8-10 minutes
potatoes, peeled & chopped 900g (2lb) 20 minutes
potatoes, new, whole 10-12 20-25 minutes
spinach, fresh 200g (½lb) 6-8 minutes
poultry
chicken breasts (skinless/boneless) 400g (1lb) 20-30 minutes
fish and seafood
prawns, fresh 400g (1lb) 6-8 minutes
lobster tail, frozen 2 pieces 20-22 minutes
fish fillets, fresh, 6-13mm (¼-½”) thick 200g (½lb) 10 minutes
fish steaks, fresh, 19-25mm (¾-1”) thick 200g (½lb) 12-17 minutes
mussels, fresh 400g (1lb) 10-15 minutes
, Don’t use mussels that are open prior to cooking. Steam till the shells open fully, and
discard any that aren’t open after cooking.
, To keep leaf vegetables green and crisp, cook lightly, then plunge into iced water
(the vegetables, that is).
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