Aroma ART-818 E/E instruction manual Steaming Guide, ideal for creative and healthy cooking

COOKING TIPS AND INSTRUCTIONS

Cauliflower & Carrot Casserole 1/2 lb. cauliflower

2 medium carrots

1 can cream of mushroom soup 1/8 teaspoon black pepper 1/2 cup milk

2.8 oz. can French fried onions Salt

Cut the cauliflower and the carrots in similar size. Mix them with soup, black pepper, and milk together in 1.5 qt. Casserole dish. Cover with foil and bake at 350o F or until hot; stir occasionally. Arrange French fried onions on top of vegetable mixture, along the casserole rim. Bake another 3-5 minutes at 425oF until onions are golden brown. Makes 6-8 servings.

STEAMING:
The temperature range and oven shape design transform your roaster into a steamer,
ideal for creative and healthy cooking.
• Using the roasting rack, place food in the heat-proof dish and keep the dish in the
center of the oven.
• Add the proper amount of water, a maximum of 2-cups, to the cooking pan. Always
keep lid on while steaming. Note: Be careful not to boil all of the water out of the pan.
If this occurs, add more water.
Steaming Guide:
VEGETABLE	AMOUNT OF WATER	STEAMING TIME
Asparagus	1/2 Cup	10 Minutes
Broccoli	1/4 Cup	5 Minutes
Cabbage	1 Cup	15 Minutes
Carrots	1 Cup	15 Minutes
Cauliflower	1 Cup	15 Minutes
Corn	1 Cup	15 Minutes
Eggplant	1-1/4 Cup	20 Minutes
Green Beans	1 Cup	15 Minutes
Peas	1/2 Cup	10 Minutes
Spinach	1/2 Cup	10 Minutes
Squash	1/2 Cup	10 Minutes
Zucchini	1/2 Cup	10 Minutes
	11