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4
between pieces to allow the steam reaches all food.
5. When cooking large quantities of food; remove the top half of the
cooking process and turn the pieces with a long-handled utensil,
take special care to protect hands from steam using oven mitts.
6. Do not add salt or seasonings to the vaporizer until after cooking.
This is to prevent damage to the heating element located in the
water tank.
7. Never put meat or frozen poultry. Always thaw first.
8. All times indicated in the charts are based on the use of cold water
in the water tank.
CARE AND STORAGE
• Before storing the appliance, allow it to cool completely. Keep this
appliance in a dry, firm surface. Pull and store cable being careful not
to tangle.
• Besides from cleaning, this device does not require any maintenance
by the customer.
SPECIAL INSTRUCTIONS
• This appliance has a short cord to reduce the risk of becoming
entangled in or tripping over a longer cord. Extensions are available
and can be used if care is exercised in their use.
• If you must use an extension cord, the electrical rating of the cord set
or extension cord should be at least equal to the electrical rating of
the appliance. The cord should be arranged so that it will not drape
over the countertop or tabletop where it can be pulled by children or
tripped over accidentally.
CLEANING AND CARE
1. Before use, be sure to clean all parts of the vaporizer as follows to
ensure a good cleaning.
17
• Cocine bien todos los alimentos antes de servir. Corte con un
cuchillo o palillo para comprobar que el centro esté cocido y los
jugos salgan claros.
• Las salchichas deben estar precocidas antes de cocinar al vapor.
• Utilice hierbas frescas mientras sale el vapor para añadir sabor.
ALIMENTO TIPO CANTIDAD NIVEL DE
AGUA
TIEMPO
Res Rebanada de 1 cm.
De lomo o chuleta de
ternera.
250 g Mínimo 8 – 10 min
Pollo Pechuga 4 piezas de 120 g. c/u. Máximo 12 – 15 min
Piernas 4 piezas Máximo 20 – 25 min
Cordero Chuletas con o sin
hueso
4 chuletas (1.5 cm. de
espesor)
Máximo 10 – 15 min
Lomo cortado en
piezas
½ kg Máximo 10 – 15 min
Cerdo Chuleta o filetes de
lomo
½ kg o 4 piezas (1
cm. de espesor)
Mínimo 5 – 10 min
Salchichas Regulares ½ kg Mínimo 11 – 13 min
Gruesas ½ kg Máximo 16 – 18 min
PESCADOS Y MARISCOS
• El pescado está cocido cuando se ve opaco y se desmenuza
fácilmente con un tenedor.
• El pescado congelado puede ser cocido al vapor sin descongelar,
sepárelos antes de cocer al vapor y añada más tiempo de cocción.
• Agregue rodajas de limón y hierbas, mientras se cuece al vapor
para mejorar el sabor.
ED LEVINDADITNAC OPIT OTNEMILA
AGUA
TIEMPO
Filetes de pescado Salmón, lenguado, trucha
Bacalao
250 g.
4 filetes.
Mínimo
Máximo
9 – 13 min
15 – 18 min
Almejas Frescas
Las conchas facilitan el
flujo de vapor. Para cocer
al vapor debe abrirlas
completamente.
½ kg Máximo 10 – 20 min
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