Scarlett SC-343: - Green/Wax

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• Rice may be seasoned with salt, pepper or butter after steaming.

Combined in Rice Bowl

Approx. Time

Type of Rice

(Minutes)

Amt. Rice Water

Long Grain and Wild Rice Mix

- Regular (6 oz. Pkg.)

Mix

1 ½ cups

56-58

- Quick cooking (1-2 oz. Pkg.)

Mix

1 ¾ cups

18-20

Instant 1 cup 1 ½ cups 12-15

White

- Regular

1 cup

1 ½ cups

45-50

- Long Grain

1 cup

1 2/3 cups

50-55

VEGETABLES

• Clean the vegetables thoroughly, cut off stems; trim; peel or chop if necessary. Small pieces steam faster than

large ones.

• Quantity, quality, freshness, size and temperature of frozen food, may affect steam timing. Adjust water amounts

and cooking time as desired.

• Frozen vegetables should not be defreezed before steaming.

• If some frozen vegetables are placed in the rice bowl, they should be covered with a piece of aluminum foil

during steaming.

• Frozen products should be separated or stirred after 10-12 minutes. Use a long handle fork/spoon to separate or

stir foods.

Variety Weight / Number of Pieces Approx Time (Minutes)

Artichokes, Whole 4 whole tops trimmed 30-32

Asparagus, Spears, Beans 1 pound 12-14

- Green/Wax

½ pound

12-14

1 pound

20-22

- Cut or Whole

Beets 1 pound cut 25-28

Broccoli, spears 1 pound 20-22

Brussels 1 pound 24-26

Sprouts

Cabbage 1 pound sliced 16-18

Celery ½ pound thinly sliced 14-16

Carrots 1 pound thinly sliced 18-20

Cauliflower, whole 1 pound 20-22

Corn or Cob 3-5 ears 14-16

Eggplant 1 pound 16-18

Mushrooms, whole 1 pound 10-12

Onions ½ pound thinly sliced 12-14

Parsnips ½ pound 8-10

Peas 1 pound shelled 12-13

Peppers, whole Up to 4 medium (not stuffed) 12-13

Potatoes (whole, red) 1 pound (6 small potatoes) 30-32

Rutabaga 1 medium diced 28-30

Spinach ½ pound 14-16

Squash

- Summer Yellow and Zucchini

1 pound sliced

12-14

- Winter Acorn and Butternut

1 pound

22-24

Turnips 1 pound sliced 20-22

All Frozen Vegetables 10 oz. 28-50

FISH AND SEAFOOD

• Steaming times listed in the chart are for fresh, or frozen and fully thawed seafood and fish. Clean and prepare

fresh seafood and fish before steaming.

• Most fish and seafood cook very quickly. Steam in small portions or in amounts as specified.

• Clams, oysters and mussels may open at different times. Check the shells to avoid overcooking.

• You may steam fish fillets in the rice bowl; serve steamed seafood and fish plain or use seasoned butter or

margarine, lemon or favorite sauces.

• Adjust steaming times accordingly.

Variety Weight / Number of Pieces Approx. Time (Minute)

Clams in shell

- Littlenecks/Cherrystones 1 pound 10-12

Crab

- King Crab, legs/claws

½ pound

20-22

- Soft Shell

8-12 pcs.

8-10

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Lobster

- Tails

2-4

16-18

- Split

1-1 ¼ pounds

18-20

- Whole, Live

1-1 ¼ pounds

18-20

Mussels (fresh in shell) 1 pound 14-16

Oysters (fresh in shell) 3 pound 18-20

Scallops (fresh)

- Bay (shucked)

1 pound

14-16

- Sea (shucked)

1 pound

18-20

Shrimps

- Medium in shell

1 pound

10-12

- Large/Jumbo in shell

1 pound

16-18

Fish

- Whole

½ to ¾ pound

10-12

- Dressed

½ to ¾ pound

10-12

- Fillets

1 pound

10-12

- Steaks

1 pound, 1“ thick

16-18

MEAT

Variety Weight / Number of Pieces Approx. Time (Minute)

Beef

- Chuck

1 pound

28-30

- Hamburger

1 pound

16-18

- Meatballs

1 pound

22-24

Chicken 1 pound

- Pieces 2-4 pcs 24-26

Lamb

- Cubes 1 pound 26-28

Pork

- Cubes 1 pound 26-28

Hot Dogs 1 pound 14-18

Pre-Cooked Sausage 1 pound 14-18

EGGS

• Place eggs into the steamer, add water and cover it with the lid. Plug the power supply and the light indicator will

go on, after eggs are cooked the indicator will go off and you will hear cooking end signal.

Weight / Number of

Variety

Approx. Time (Minute)

Pieces

In the shell

- Soft-Cooked

1-12

15-18

- Hard-Cooked

1-12

19-22

Scrambled

Beat 6 eggs together and 2 table spoons milk in

rice bowl. Season with salt and pepper. Stir eggs

20-22

half way, thorough cooking.

CLEAN AND CARE

• Unplug the appliance from the power supply. Before cleaning allow the food steamer to cool.

• Empty the drip tray and the water basin.

• If there is small amount of water remaining inside the water tank, you can turn the unit upside down and water

will come out.

• Wash the lid, drip tray, bowls in warm, soapy water (or on top rack of dishwasher), rinse and dry all parts.

• Clean the water basin with soapy water, then wipe with a damp cloth.

• Do not use any abrasive cleaners, organic solvents and aggressive liquids.

• After 7-10 uses (depending on water hardness) add some recommended descaling agent into the water basin

(exactly follow instructions given), then fill water up to maximum level.

• Do not place the lid, bowls, rice bowl and drip tray during this procedure.

• Plug in and set the timer to 20 minutes. When the timer will ring, unplug the unit friom the mains outlet. Allow the

unit to cool completely before emptying the water reservoir. Use the cold water to rinse the water reservoir

several times.

STORAGE

• Switch off and unplug the appliance.

• Complete all requirements of chapter CLEANING AND MAINTENANCE.

• Keep the appliance in a dry cool place.

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