Salton RC-1203 manual Vegetable Cooking Chart, Meat and Fish Steaming Chart

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VEGETABLE COOKING CHART

	VEGETABLE	Quantity	WATER	TIME
	VEGETABLE	Quantity	ml (cups)	minutes
			ml (cups)	minutes

	Asparagus	450g (1 lb.)	250 (1)	10

	Bean Sprouts	750ml (3 cups)	250 (1)	5

	Broccoli – spears	750ml (3 cups)	375 (1-1/2)	15
	florets	750ml (3 cups)	375 (1-1/2)	10 – 12
	Cabbage – shredded	500ml (2 cups)	250 (1)	10

	Carrots – sliced	500ml (2 cups)	250 (1)	10 – 12

	Cauliflower – florets	340g (3/4 lb.)	375 (1-1/2)	15

	Green, yellow beans	225g (1/2 lb.)	375 (1-1/2)	12

	Potatoes, medium size,	950g (2 lbs.)	500 (2)	20 – 22
	quartered	950g (2 lbs.)	500 (2)	20 – 22
	quartered
	Spinach	115g (1/4 lb.)	250 (1)	7

	Squash, sliced	450g (1 lb.)	250 (1)	10

	Summer squash,	450g (1 lb.)	250 (1)	10
	Zucchini	450g (1 lb.)	250 (1)	10
	Zucchini

MEAT AND FISH STEAMING CHART

	LIQUID	TIME
	ml (cups)	minutes

Beef – 6 mm (1/4”) slices	500 (2)	12

Chicken breasts	500 (2)	15 – 20

Salmon 25 mm (1”) thick	500 (2)	12

Shrimps	500 (2)	12 – 15

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Contents Rice cooker Important Safeguards Grounded Plug Do not block steam vent holesBefore First USE IntroductionDescription of Parts HOW to Cook Rice Unplug after useFlavoured Rice HintsDo not block the Steam Vent while unit is operating HOW to USE the Steamer BasketFluff up the rice at least once during the ‘Warm’ cycle Vegetable Cooking Chart Meat and Fish Steaming ChartCare and Cleaning Rice Cooker Base should be wiped with a soft damp clothRecipes Curried Rice Rice PilafFried Rice PaellaSteamed Vegetables Oriental Chicken and VegetablesLemon Shrimp 125 ml 1/2 cup Water 10 ml 2 tsp CornstarchChicken Soup Turkey Stew with Cornmeal Dumplings Limited Warranty Salton Canada