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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.
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.
10
Variety of Rice
Combined in Rice Bowl
Rice Water
Steaming Time (minutes)
Brown, regular
parboiled
1/2 cup (125 ml)
1 cup (250 ml)
1 cup (250 ml)
1/2 cups (375ml)
37 – 39
43 – 45
White, regular
long grain
1 cup (250 ml)
1 cup (250 ml)
1-1/2 cups (375ml)
1-2/3 cups (420ml)
45 – 50
50 – 55
Meat / Poultry
Weight
lbs. (kgs.)
Steaming Time (minutes)
Beef, sirloin 1/2“ (12 mm) slices
hamburger
meatballs
1/2 lb. (225 g)
1 lb. (450 g)
1 lb. (450 g)
10 – 12
16 – 18
22 – 24
Chicken, 4 breasts – boneless
drumsticks
1 lb. (450 g)
1 lb. (450 g)
12 – 15
24 – 26
Lamb, cubes 1 lb. (450 g) 26 – 28
Pork, chops 1/2” (12 mm) thick
cubes
1 lb. (450 g)
1 lb. (450 g)
12 – 14
24 – 26
Sausages, precooked
frankfurters
1 lb. (450 g)
1 lb. (450 g)
14 – 18
14 – 18
Booklet_TVS682_EN_R.qxd:Salton Booklet 5/16/11 5:01 PM Page 10