Toastess TVS682 manual Meat and Poultry

Booklet_TVS682_EN_R.qxd:Salton Booklet 5/16/11 5:01 PM Page 10

2.For a softer rice increase the amount of water. For a firmer rice decrease water.

3.Check doneness and consistency of rice at the minimum time specified for each type, stirring at the same time. NOTE: Use oven mitts or pot holders when removing cover and stirring rice.

4.When checking doneness of rice, be sure that the condensation from the Cover does not fall into the Rice Bowl.

Variety of Rice	Combined in Rice Bowl			Steaming Time (minutes)
	Rice	Water
Brown, regular	1/2 cup (125 ml)		1 cup (250 ml)	37 – 39
parboiled	1 cup (250 ml)		1/2 cups (375ml)	43 – 45
White, regular	1 cup (250 ml)		1-1/2 cups (375ml)	45 – 50
long grain	1 cup (250 ml)		1-2/3 cups (420ml)	50 – 55

Meat and Poultry

1.Sausage must be completely cooked before steaming.

2.Trim off fat from meat and poultry.

3.Spray Steaming Trays with a vegetable cooking spray before steaming.

4.Thickest part of meat or poultry should be placed towards the sides of the Steaming Bowl.

Meat / Poultry	Weight	Steaming Time (minutes)
	lbs. (kgs.)
Beef, sirloin 1/2“ (12 mm) slices	1/2 lb. (225 g)	10 – 12
hamburger	1 lb. (450 g)	16 – 18
meatballs	1 lb. (450 g)	22 – 24
Chicken, 4 breasts – boneless	1 lb. (450 g)	12 – 15
drumsticks	1 lb. (450 g)	24 – 26
Lamb, cubes	1 lb. (450 g)	26 – 28
Pork, chops 1/2” (12 mm) thick	1 lb. (450 g)	12 – 14
cubes	1 lb. (450 g)	24 – 26
Sausages, precooked	1 lb. (450 g)	14 – 18
frankfurters	1 lb. (450 g)	14 – 18

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