Binatone Fs?211vs User manual

Instruction Manual

FS211VS

Food Steamer

Food Stramer FS211VS

ÐÓÑÑÊÈÉ

ENGLISH ........................................ 44

ÐÓÑÑÊÈÉ.....................................14

ÓÊÐÀ¯ÍÑÜÊÀ ................................ 26

ENGLISH

ÓÊÐÀ¯ÍÑÜÊÀ

АЗААЗА

АЗА ......................................... 38

АЗА

Food steamer FS-211 VS

Please read the safety instructions carefully before using this ap-

pliance. Please retain the instructions for future reference.Please retain the instructions for future reference.

Please retain the instructions for future reference.Please retain the instructions for future reference.

Please retain the instructions for future reference.

PARTS OF THE APPLIANCE

1. Lid

2. Steam outlet

3. Upper steam basket

4. Lower steam basket

5. Steam basket handles

6. Food steam base

7. Water tank

8. Switch-on indicator

9. Switch/ timer

BEFORE USE

!Carefully read this user’s manual.

!Remove all packing materials from the ap-

pliance.

!Thoroughly wash food steamer, in particu-

lar, the parts to be in contact with food (ref.(ref.

(ref.(ref.

(ref.

to Maintenance and cleaning section).to Maintenance and cleaning section).

to Maintenance and cleaning section).

!Before connecting the power, check whether

the voltage indicated on the appliance complies with the volt-

age in your household.

INSTRUCTIONS FOR USE

Food steamer assembly and

operation

1. Install the food steamer base (6)(6)

(6)(6)

(6) on a solid

even heat-insulated surface near a socket and

out of children’s reach.

2. Fill the tank (7)(7)

(7)(7)

(7) with water taking note of the

water level markings inside.

Note: Fill the reservoir (7) with cold tap water only. Do not

use other liquids or food dressings!

3. Put the food in container(s). When using several containers, please

remember that foods that take longer to cook should be placed in

the lower basket, with fast cooking foods — in the upper basket.

Attention: The actual height of food should not exceed the

height of the steam basket other wise the lid can not be

closed rightly.

4. Install the lower basket (4)(4)

(4)(4)

(4) on the food steam base (6).(6).

(6).(6).

(6). When

using two baskets, put the upper steam basket (3)(3)

(3)(3)

(3) on top of the

lower basket (4).(4).

(4).(4).

(4).

5. Cover the upper basket with the lid (1).(1).

(1).(1).

(1).

ENGLISH

6. Plug the appliance in.

7. Set the required time for cooking on the timer (9)(9)

(9)(9)

(9) by turning

the timer switch clockwise as far as the required mark showing

on the timer. The switch-on indicator (8)(8)

(8)(8)

(8) will light up and the

food steamer will start operating.

8. When products in the upper container are ready, gently take

that basket off the food steamer and cover the remaining basket(s)

with the lid.

Attention: Steam can escape during operation. Be careful

and always use oven gloves when removing baskets

from the food steamer. Be sure the upper container is

covered with the lid.

9. When the cooking time has finished,,

, the food steamer will

switch off automatically. The indicator lamp (8)(8)

(8)(8)

(8) will go out.

Cooking

Food (with the exception of frozen vegetables) to be steam cooked

must be completely defrosted. Do not salt products before cooking

and do not use food dressings. Sauces, seasonings and food dress-

ings should be added after cooking. The tables presented below

contain recommendations on cooking different products provided

that these products are laid in one layer. If several containers are

used, the cooking time will increase since the same amount of vapor

is employed for a bigger volume of products.

Do not forget: the further products are away from the heating

element, the longer the food cooking process will be. Cooking time

should be increased if products are layered in the basket. In this

case, all slices of the product must be either of equal size, or bigger

slices must be laid on the bottom.

To determine the exact cooking time and achieve the desired

result, you will need to experiment at first. If you are using a food

steamer for the first time, follow the guidelines written in the tables,

checking the degree of food readiness from time to time.

Always put meat and chicken in the lowest basket this is to

prevent liquid coming into contact with other foods.

Remember that fish is ready when it is white and flaky. Meat is

ready when the juices run clear. Cook greens like cabbage, broc-

coli, etc., very quickly to keep a good colour and texture.

Keeping an eye on cooking time is necessary. If you noticed that

most of the product in the basket is ready, turn it over using a long

handled spoon and oven gloves. Upon finishing the cooking time,

immediately remove the containers from the food steamer, other-

wise the cooking process continues. Put the containers on a dish or

food-tray to let any remaining water disappear. Then serve your

foods.

Vegetables

!Thoroughly wash and clean vegetables and slice them, if re-

quired. Time required for cooking small slices is less the time

required for cooking big slices.

Type Weight/number Approximate coo-

of pieces king time (minutes)

Artichoke, whole 4 whole ones 30-32

with peeled top

Asparagus, sprouts 450 g 12-14

Green beans 230 g 12-14

Beetroot 450 g cut 25-28

Broccoli, sprouts 450 g 20-22

Brussels sprouts 450 g 24-26

Celery 230 g fine cut 14-16

Cauliflower, sprouts 450 g 20-22

Aubergine 450 g sliced 16-18

Mushrooms, whole 450 g 10-12

Okra 450 g 18-20

Onions 230 g fine cut 12-14

Sweet peppers, up to 4 medium ones 12-13

whole (not stuffed)

Potatoes about 450 g cut 30-32

Potato, whole 6 small ones 28-30

French turnip 1 medium-sized, 14-16

diced

Cabbage 230 g sliced 15-20

Turnip 450 g cut 20-22

Fish and marine products

!Fish and marine products are quick to cook. So, for even cook-

ing, these products are recommended to be cooked in small

quantities.

!Approximate time for cooking fresh or frozen (that has been

defrosted) marine products and fish are given in the table.

Before cooking, clean and prepare fresh marine products and

fish.

!Since the opening time for shells of mollusks, oysters and mus-

sels is different, check whether shells are open, to prevent over-

cooking.

!Steamed marine products and fish can be served plain or with

butter or margarine and with lemon or with sauce.

Type Weight/number Approximate

of pieces cooking time (min)

Shellfish in shells

– hard shelled 450 g 10-12

Crab

– King crab, legs/claws 230 g 20-22

Lobster

– tail 2-4 pieces 16-18

– dressed 450-560 g 18-20

– whole, fresh 450-560 g 18-20

Mussels (fresh, in shells) 450 g 14-16

Oysters (fresh, in shells) 350 g 18-20

Scallop (fresh)

– freshwater (shelled) 450 g 14-16

ENGLISH

– seawater (shelled) 350 g 18-20

Shrimps

– medium, in shells 450 g 10-12

– large, in shells 450 g 12-14

FISH

– whole 230-340 g 16-18

– dressed 230-340 g 14-16

– fillet 450 g 10-12

– pieces 340 g 10-12

Meat and meat products

Type Weight/number Approximate

of pieces cooking time (min)

Beef

– chop 450 g 28-30

– minced steak 450 g 16-18

– cutlet 450 g 22-24

Chicken

– pieces 450 g (2-4 pieces) 24-26

Lamb

– pieces 450 g 26-28

Pork

– pieces 450 g 26-28

Sausages 450 g 14-18

Warming up: bread and ready-to-eat food

!When warming up bread, do not cover the steamer with the lid.

!Warming time of ready-to-eat food depends on the tempera-

ture, at which they were stored in the fridge.

!Warming time of ready-to-eat dishes is established by experi-

menting.

HELPFUL HINTS

This section contains delicious and healthy reci-

pes which you may easily cook with a steamer.

Veal cutlets

2–3 servings

300 g veal

50 g mushrooms

1 egg

Chopped fresh herbs, lemon and salt to taste.

Mince the veal using a meat grinder. Add steamed mushrooms

cut into small slices and an egg to the minced veal. Mold the

minced mixture into cutlet shapes, put them into the steamer bas-

kets and steam for 25-30 minutes. When serving, add salt, deco-

rate with a slice of lemon (peeled and without pits) on top of each

cutlet and serve topped with the chopped herbs.

Manty with garlic and yogurt sauce

2 servings

200 g boneless lamb meat

1 onion

2glass flour

1 glass water

1 tablespoon lamb fat

100 g natural yogurt

2 cloves garlic

Salt, ground pepper to taste

Mince lamb meat and onion using a meat grinder, add salt,

pepper and mix well.

Mix flour, salt and water to make dough. Knead dough and roll

it out into a 2 mm thick layer and cut into 6-8 cm. diameter circles.

Put some of the minced meat into the center of each circle and crimp

the edges to seal them. Butter the bottoms of the steamer baskets

and steam the manty until done. Beat the yogurt, garlic and salt in

a small bowl until smooth and evenly mixed. Cover the bowl and

put the sauce into the fridge for no less than 15 minutes. Put the

cooked manty onto preheated serving plates. Pour garlic and yogurt

sauce over them. Serve hot.

Note: Instead of the meat filler, you may also prepare a

filling of 200 g of frozen spinach and 100 g of cheese.

Chicken fillet with oregano

2 servings

300 g chicken or turkey tenderloin

2 tablespoons oregano

100 ml dairy cream

Salt to taste

Cut fillet or tenderloin into 2 pieces, put them into the steaming

baskets, add 1 tablespoon of oregano. Steam for 15 minutes. Add

salt and pepper. In a pan boil dairy cream with remaining oregano,

salt and pepper. Serve hot with the sauce.

Chicken breasts a la Mediterranean

2 servings

2 chicken breasts

2onion

100 g mushrooms

100 g frozen spinach

50 g soft cheese

3 tablespoons olive oil

Chop 1

2of the onion and brown in olive oil. Add 100 g of

mushrooms and fry for another 2–3 minutes. Add spinach and

seasonings. Cook until the mixture becomes very tender. Make cuts

in the chicken breasts, fill them with the prepared filling and add

slices of cheese. Wrap each breast with foil and steam for another

15-20 minutes. Serve hot.

ENGLISH

Carp in champignon sauce

2 servings

200 g chilled fillet of carp

2 tablespoons olive oil

1 onion

100 g champignons

100 g dairy cream

2tablespoon flour

Herbs and seasonings to taste

Steam the mushrooms then chop and brown them in olive oil

together with finely chopped onion.

Add dairy cream, flour, mix thoroughly and bring to the boil.

Cut the carp fillet into pieces put them into a steaming baskets in

one layer and top with herbs. Steam for 12-15 minutes. When

serving, pour prepared sauce on carp fillet.

Note: You may prepare the dish with any other firm fleshed

whitefish.

Sweet pepper stuffed with cottage cheese and

mushrooms

2-4 servings

2–4 sweet peppers

100 g mushrooms chopped

1 onion chopped

100 g cottage cheese that isn’t sour

Salt to taste

Core the peppers, place them into the steamer and cook for 10

minutes, then remove them and let them cool down. Fry mushrooms

with onion in a frying pan, mix with cottage cheese, add salt and

put this filling into the peppers. Put the peppers into the steam

baskets with openings up and steam until done. Serve hot with sour

cream.

Pumpkin soup

3-4 servings

400 g pumpkin

1 potato

2 tablespoons sour cream

1 liter chicken stock (for example, made from

stock cubes)

Nutmeg, salt & pepper to taste

Peel the pumpkin and the potato, cut into cubes and place them

into the steaming baskets. Steam for 25 minutes. While vegetables

are cooking, heat the chicken stock in a pan. Prepare a puree from

the steamed vegetables and mix it with the stock. Add sour cream,

nutmeg, salt and pepper. Serve in a tureen.

Apples with raisins

4 servings

4 apples

4 teaspoons raisins

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2 teaspoons sugar

2 teaspoons cinnamon

Maple, chocolate or caramel syrup for serving

Core the apples. Put 1 teaspoon of raisins into the middle of

each apple and top them with 1

2teaspoon of sugar. Season with

the cinnamon. Place apples into the steaming basket, cover with the

lid and cook for 12-15 minutes until the apples became tender.

Transfer the apples into a small serving plate. Serve warm or at

room temperature topped with the syrup.

MAINTENANCE AND

CLEANING

Before cleaning, unplug the food steamer from

the power supply and let it completely cool down.

Scale deposit removal

During the food steamer operation, scale de-

posits can form on the water tank (7)(7)

(7)(7)

(7) walls and

heating element. If scale deposit is not removed,

the appliance’s service life reduces dramatically.

To clean the food steamer from scale deposits, follow the below

procedure:

!Fill the tank (7)(7)

(7)(7)

(7) with water up to MAX mark;

!Add 6-7 table spoons of 9% table vinegar;

!Plug in the appliance and set the timer at 20 minutes;

Note: While performing this procedure, it’s necessary to air

the kitchen since the vinegar vapors have an

unpleasant odor.

!Do not put any container on the water tank (7).(7).

(7).(7).

(7).

!After 20 minutes, continue doing so until the case is fully cooled.

Then, pour out the vinegar solution and thoroughly wash the

tank (7)(7)

(7)(7)

(7) with cold water to remove vinegar residues.

Note: Do not allow any liquid to come into contact with

external parts of the appliance case (6) or power cord.

Carefully pour the liquid out of the tank.

!Thoroughly wipe the food steamer base (6).(6).

(6).(6).

(6).

Cleaning

!Wash the lid (1)(1)

(1)(1)

(1), all the baskets (3, 4)(3, 4)

(3, 4)(3, 4)

(3, 4) in warm soapy water.

Then thoroughly rinse and wipe dry.

Attention: Do not use washing machines for cleaning.

!Wipe the food steamer base (6)(6)

(6)(6)

(6) with a damp lint free cloth. Do

not submerse the base in water.

!Do not use abrasive cleansers and solvents.

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ENGLISH

Storage

Your food steamer is specially designed to occupy the smallest

possible space during storage. If you are not going to use the food

steamer in the near future, assemble it as follows: put the returned

lower steam basket (4)(4)

(4)(4)

(4) on the base (6)(6)

(6)(6)

(6), place the returned upper

steam basket (3)(3)

(3)(3)

(3) on the lower basket. Then cover it with the lid.

SAFETY MEASURES

When using your appliance, the following basic

safety precautions should always be followed:

!To avoid electric shocks, do not immerse thedo not immerse the

do not immerse thedo not immerse the

do not immerse the

appliance, plug or power cord in waterappliance, plug or power cord in water

appliance, plug or power cord in water

or any other liquids.or any other liquids.

or any other liquids. Do not

place the appli-

ance where it could come into contact with water

or other liquids..

. If the appliance comes in contact

with water, immediately disconnect it from the mains. Do not

use the machine again until it has been serviced by an autho-an autho-

an autho-an autho-

an autho-

rized service center.rized service center.

rized service center.

!Do not let children use the appliance without supervision.

!This appliance is not intended for use by persons (including

children) with reduced physical, sensory or mental capabilities,

or lack of experience and knowledge, unless they have been

given supervision or instruction concerning use of the appli-

ances by a person responsible for their safety.

!If the power cord plug does not fit to your wall socket,If the power cord plug does not fit to your wall socket,

If the power cord plug does not fit to your wall socket,If the power cord plug does not fit to your wall socket,

If the power cord plug does not fit to your wall socket,

consult a qualified electrician.consult a qualified electrician.

consult a qualified electrician.

!Use of various adapters may result in damage to theUse of various adapters may result in damage to the

Use of various adapters may result in damage to theUse of various adapters may result in damage to the

Use of various adapters may result in damage to the

appliance and termination of warranty.appliance and termination of warranty.

appliance and termination of warranty.

!Always supervise the appliance while in use.

!Always unplug before moving the appliance fromAlways unplug before moving the appliance from

Always unplug before moving the appliance fromAlways unplug before moving the appliance from

Always unplug before moving the appliance from

one place to another, cleaning and storing.one place to another, cleaning and storing.

one place to another, cleaning and storing.

!Never pull the cord to disconnect the appliance, instead grasp

the plug and pull it to disconnect.

!Do not allow the cord or the machine itself to come in contact

with hot surfaces.

!Position the appliance and the cord so that nobody can acciden-

tally overturn it.

!Do not use the appliance if it has been dropped, or it has a

damaged power cord or plug. Do not modify or repair the

machine yourself.

!Do not dismantle the appliance as improper assembly might

result in an electric shock during the subsequent use of the equip-

ment. Repairs should only be done by authorized ser-Repairs should only be done by authorized ser-

Repairs should only be done by authorized ser-Repairs should only be done by authorized ser-

Repairs should only be done by authorized ser-

vice centersvice centers

vice centers.

!This equipment is intended for household use only, not for com-

mercial or industrial use.

!Please follow all the requirements of this guide.

!Do not use the appliance if it has mechanical defects (dents,

cracks etc.), get it checked by the nearest authorized service

center.

1212

SPECIAL SAFETY MEASURES

!Do not place the food steamer near or under

curtains, shelves, cupboards or other items, which

may be damaged by steam.

!Do not touch hot surfaces of the steamer – bas-

kets, lid and etc.

!Remove steamer lid and baskets using oven

gloves or a towel. To prevent accidents we recom-

mend that you slowly open the lid so that steam escapes in a

direction away from yourself. Only lift baskets by the handles.

!Never switch the appliance on without water in the water reser-

voir, as this may lead to damage to the heating element .

!Before turning the appliance on, make sure that theBefore turning the appliance on, make sure that the

Before turning the appliance on, make sure that theBefore turning the appliance on, make sure that the

Before turning the appliance on, make sure that the

water level is less that the maximum level. Do notwater level is less that the maximum level. Do not

water level is less that the maximum level. Do not

overfill the water tank. Also please, remember thatoverfill the water tank. Also please, remember that

overfill the water tank. Also please, remember that

the water level does not drop below the minimumthe water level does not drop below the minimum

the water level does not drop below the minimum

mark as it may result in the appliance’s failure.mark as it may result in the appliance’s failure.

mark as it may result in the appliance’s failure. If

the water level is dropping to the minimum mark, add water

into the water reservoir (see subsection “see subsection “

see subsection “see subsection “

see subsection “Assembly andAssembly and

Assembly andAssembly and

Assembly and

operation of the steamer”).operation of the steamer”).

operation of the steamer”).

!Do not place paper or foil on the bottom of steamers as it can

block steam vents.

!Put nothing on top of the steamer when in use.

!For steamer operation try to use water with minimum amount of

salts as this will help to reduce mineral deposits on the steamer’s

heating element. Remember that deposits shorten the service

life of the appliance. Always keep the heating element clean.

Use only recommended cleaning agents (see section “Care(see section “Care

(see section “Care(see section “Care

(see section “Care

and cleaning”).and cleaning”).

and cleaning”).

!Do not wrap the power cord around the steamer’s housing.

!Never clean the device immediately after using it. Leave it cool

down.

DISPOSAL

The appliance should be disposed of in accor-

dance with waste disposal regulations in your coun-

try and with the least damage to the environment.

Only ecologically safe materials are used in the

packaging of our products and the cardboard and

paper can be disposed of with normal paper waste.

1313

ENGLISH

Features may be changed by Binatone without any notice.

Warranty details are set out in the warranty card provided with

the product.

Exploitation periodExploitation period

Exploitation period: 3 years after the day of purchase.

ManufactureManufacture

Manufacture: Binatone Industries Ltd, Great Britain,

Vitabiotics House,1 Apsley Way, Staples Corner, London, NW2

7HF, UK.

AFTER-SALES SERVICE

If your appliance does not operate or does

not operate properly, contact an authorized

service center for consultancy or repair.

The warrantee does not cover:

– product packing, consumables and acces-

sories (tips, etc.);

– mechanical damages and natural wear of the product;

– failures due to overloading, improper or careless maintenance,

penetration of liquids, dust, insects and other foreign matters

inside the product, exposure of plastic and other not thermal-

resistant components to high temperatures, force-majeure cir-

cumstances (accidents, fire, flooding, power grid failure, light-

ning stroke, etc.);

– damages caused by:

!Non-fulfillment of the above-mentioned precautions and oper-

ating manuals.

!Application in commercial purposes (application of the product

beyond personal daily living needs).

!Connection to a grid with a voltage which differs from that

indicated on the appliance.

!Unauthorized repair or replacement of the components of the

appliance, performed by an unauthorized person or service

center.

!Water quality and scale deposit (scale cleaning is out of scope of

the warrantee service and shall be performed by the user).

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Ïàðîâàðêà FS-211 VS

Âíèìàòåëüíî ïðî÷òèòå äàííóþ èíñòðóêöèþ ïåðåä ïåðâûì èñïîëü-

çîâàíèåì,÷òîáûîçíàêîìèòüñÿñðàáîòîéíîâîãîïðèáîðà.Ïîæàëóé-

ñòà, ñîõðàíèòå èíñòðóêöèþ äëÿ äàëüíåéøèõ ñïðàâîê.

ОПИСАНИЕ ДЕТАЛЕЙ

ПРИБОРА

1. Êðûøêà

2. Îòâåðñòèÿ äëÿ âûõîäà ïàðà

3. Âåðõíèé ïàðîâîé êîíòåéíåð

4. Íèæíèé ïàðîâîé êîíòåéíåð

5. Ðó÷êè ïàðîâûõ êîíòåéíåðîâ

6. Êîðïóñ ïàðîâàðêè

7. Ðåçåðâóàð äëÿ âîäû

8. Èíäèêàòîð âêëþ÷åíèÿ

9. Âûêëþ÷àòåëü/òàéìåð

ПЕРЕД ИСПОЛЬЗОВАНИЕМ

!Âíèìàòåëüíî ïðî÷èòàéòå äàííóþ èíñò-

ðóêöèþ.

!Ñíèìèòå âñå óïàêîâî÷íûå ìàòåðèàëû ñ

ïðèáîðà.

!Òùàòåëüíî âûìîéòå ïàðîâàðêó, â îñîáåí-

íîñòè òå åå ÷àñòè, êîòîðûå áóäóò êîíòàêòè-

ðîâàòü ñ ïèùåé (ñì. ðàçäåë “Óõîä è

÷èñòêà”).

!Ïåðåä âêëþ÷åíèåì ïðèáîðà â ñåòü ïðîâåðüòå, ñîîòâåòñòâóåò

ëè íàïðÿæåíèå, óêàçàííîå íà ïðèáîðå, íàïðÿæåíèþ ñåòè â

âàøåì äîìå.

ИНСТРУКЦИЯ ПО

ЭКСПЛУАТАЦИИ

Сборка и эксплуатация

пароварки

1. Óñòàíîâèòå êîðïóñ ïàðîâàðêè (6) íà

òâåðäóþ ðîâíóþ òåïëîèçîëèðîâàííóþ

ïîâåðõíîñòü, ðÿäîì ñ ðîçåòêîé è âíå

äîñÿãàåìîñòè äåòåé.

2. Íàïîëíèòå ðåçåðâóàð (7) âîäîé, îðèåíòèðóÿñü ïî îòìåòêàì

óðîâíÿ âîäû íà âíóòðåííåé ïîâåðõíîñòè ðåçåðâóàðà äëÿ

âîäû.

Примечание: Наполняйте резервуар (7) только

холодной чистой водой. Не используйте

другие жидкости, а также приправы.

1515

ÐÓÑÑÊÈÉ

3. Ïîëîæèòå ïðîäóêòû â êîíòåéíåð(û). Ïðè èñïîëüçîâàíèè

íåñêîëüêèõ êîíòåéíåðîâ ïîìíèòå, ÷òî ïðîäóêòû, êîòîðûå

ãîòîâÿòñÿ äîëüøå, êëàäóòñÿ â íèæíèé êîíòåéíåð, à ïðîäóêòû

áûñòðîãî ïðèãîòîâëåíèÿ – â âåðõíèé.

Внимание: Продукты не должны выступать за

края контейнера. Контейнеры должны легко

закрываться.

4. Óñòàíîâèòå íèæíèé êîíòåéíåð (4) íà êîðïóñ ïðèáîðà (6).

Ïðè èñïîëüçîâàíèè äâóõ åìêîñòåé ïîñòàâüòå íà íèæíèé

êîíòåéíåð (4) âåðõíèé êîíòåéíåð (3).

5. Íàêðîéòå âåðõíèé êîíòåéíåð êðûøêîé (1).

6. Âêëþ÷èòå ïðèáîð â ñåòü.

7. Óñòàíîâèòå íåîáõîäèìîå âðåìÿ ïðèãîòîâëåíèÿ ñ ïîìîùüþ

òàéìåðà (9), ïîâåðíóâ ðó÷êó ïî ÷àñîâîé ñòðåëêå äî íóæíîé

îòìåòêè, îáîçíà÷àþùåé âðåìÿ ïðèãîòîâëåíèÿ. Ïàðîâàðêà

íà÷íåò ðàáîòàòü è çàãîðèòñÿ èíäèêàòîð ðàáîòû (8).

8. Êîãäà ïðîäóêòû â âåðõíåì êîíòåéíåðå áóäóò ãîòîâû,

àêêóðàòíî ñíèìèòå åãî ñ ïàðîâàðêè è íàêðîéòå îñòàâøèéñÿ/

îñòàâøèåñÿ êîíòåéíåð(û) êðûøêîé.

Внимание: Не забывайте, что во время работы

прибора пар может выходить наружу.

Будьте осторожны и всегда используйте

прихватки, снимая контейнеры с пароварки.

Следите, чтобы верхний контейнер был

закрыт крышкой.

9. Ïî èñòå÷åíèè âðåìåíè, óñòàíîâëåííîãî ïðè ïîìîùè òàéìåðà,

ïàðîâàðêà àâòîìàòè÷åñêè âûêëþ÷èòñÿ, ëàìïî÷êà èíäèêàòîðà

(8) ïîãàñíåò.

Приготовление пищи

Ïðîäóêòû (èñêëþ÷åíèå ñîñòàâëÿþò òîëüêî çàìîðîæåííûå

îâîùè) äëÿ ïðèãîòîâëåíèÿ íà ïàðó äîëæíû áûòü ïîëíîñòüþ

ðàçìîðîæåííûìè. Íå ñîëèòå ïðîäóêòû ïåðåä ïðèãîòîâëåíèåì, è

íå êëàäèòå ïðèïðàâû âî èçáåæàíèå ÷ðåçìåðíîãî âûäåëåíèÿ ñîêà.

Ñîóñû è ïðèïðàâû äîáàâëÿéòå ïîñëå ïðèãîòîâëåíèÿ ïðîäóêòîâ.

Â ïðèâåäåííûõ íèæå òàáëèöàõ äàíû ðåêîìåíäàöèè ïî

ïðèãîòîâëåíèþ ðàçëè÷íûõ ïðîäóêòîâ ïðè óñëîâèè, ÷òî Âû èõ

êëàäåòå îäíèì ñëîåì. Âðåìÿ ïðèãîòîâëåíèÿ óâåëè÷èòñÿ, åñëè Âû

èñïîëüçóåòå íåñêîëüêî êîíòåéíåðîâ, òàê êàê òî æå ñàìîå êîëè÷åñòâî

ïàðà áóäåò çàäåéñòâîâàíî íà áîëüøèé îáúåì ïðîäóêòîâ.

Ïîìíèòå, ÷åì äàëüøå ïðîäóêòû íàõîäÿòñÿ îò íàãðåâàòåëüíîãî

ýëåìåíòà, òåì äîëüøå ïðîöåññ ïðèãîòîâëåíèÿ ïèùè. Âðåìÿ

ïðèãîòîâëåíèÿ óâåëè÷èòñÿ è â òîì ñëó÷àå, åñëè Âû ïîëîæèëè

ïðîäóêòû íåñêîëüêèìè ñëîÿìè â îäíó åìêîñòü. Â ýòîì ñëó÷àå âñå

êóñî÷êè ïðîäóêòà äîëæíû áûòü îäèíàêîâûìè, èëè áîëüøèå

êóñî÷êè äîëæíû áûòü ïîëîæåíû âíèç.

Äëÿ îïðåäåëåíèÿ òî÷íîãî âðåìåíè ïðèãîòîâëåíèÿ, è

äîñòèæåíèÿ æåëàåìîãî ðåçóëüòàòà íå áîéòåñü ýêñïåðèìåíòèðîâàòü.

Åñëè âû ãîòîâèòå â ïàðîâàðêå ïåðâûé ðàç, ðóêîâîäñòâóéòåñü

óêàçàíèÿìè â òàáëèöàõ íèæå, ïåðèîäè÷åñêè ïðîâåðÿÿ ñòåïåíü

ãîòîâíîñòè áëþäà.

1616

Âñåãäà êëàäèòå ìÿñî è êóðèöó â ñàìûé íèæíèé êîíòåéíåð,

÷òîáû ñîê, ñòåêàþùèé ñ íèõ, íå ïîïàäàë íà äðóãèå ïðîäóêòû.

Ïîìíèòå, ÷òî ðûáà ñâàðèëàñü, êîãäà îíà ïîòåìíåëà è ëåãêî

ðàññëàèâàåòñÿ. Ìÿñî ãîòîâî, êîãäà èç íåãî âûäåëÿåòñÿ

ïðîçðà÷íûé ñîê. Çåëåíü, êàïóñòó, ñàëàò è ò.ï. ãîòîâüòå î÷åíü

áûñòðî, ÷òîáû ñîõðàíèòü ëèñòüÿ çåëåíûìè è õðóñòÿùèìè.

Íåîáõîäèìî ñëåäèòü çà âðåìåíåì ïðèãîòîâëåíèÿ. Åñëè âû çàìå-

òèòå, ÷òî áîëüøåå êîëè÷åñòâî ïðîäóêòà â êîíòåéíåðå óæå ãîòîâî,

ïåðåâåðíèòå åãî, èñïîëüçóÿ ëîæêó ñ äëèííîé ðó÷êîé è ïðèõâàòêè.

Ïî îêîí÷àíèè âðåìåíè ïðèãîòîâëåíèÿ ñðàçó ñíèìèòå êîíòåéíåðû

ñ ïàðîâàðêè, òàê êàê â ïðîòèâíîì ñëó÷àå ïðîöåññ âàðêè áóäåò

ïðîäîëæàòüñÿ. Ïîñòàâüòå êîíòåéíåðû íà áëþäî èëè ïîäíîñ, ïîäî-

æäèòå, ïîêà ñòå÷åò êîíäåíñàò, è âûëîæèòå ïðîäóêòû íà òàðåëêó.

Овощи

!Òùàòåëüíî âûìîéòå è î÷èñòèòå îâîùè è íàðåæüòå èõ, åñëè

íåîáõîäèìî. Âðåìÿ ïðèãîòîâëåíèÿ íåáîëüøèõ êóñî÷êîâ

îâîùåé ìåíüøå, ÷åì âðåìÿ ïðèãîòîâëåíèÿ áîëüøèõ êóñêîâ.

Âèä Âåñ/êîëè÷åñòâî Ïðèìåðíîå âðåìÿ

êóñî÷êîâ ïðèãîòîâëåíèÿ (ìèí)

Àðòèøîê, öåëûé 4 öåëûõ ñ î÷èùåí- 30-32

íîé âåðõóøêîé

Ñïàðæà, ïîáåãè 450 ã 12-14

Áîáû çåë¸íûå 230 ã 12-14

Ñâåêëà 450 ã íàðåçàííîé 25-28

Áðîêêîëè, ïîáåãè 450 ã 20-22

Áðþññåëüñêàÿ 450 ã 24-26

êàïóñòà

Ñåëüäåðåé 230 ã íàðåçàííîãî 14-16

Öâåòíàÿ êàïóñòà, 450 ã 20-22

ïîáåãè

Áàêëàæàí 450 ã íàðåçàííîãî 16-18

Ãðèáû, öåëûå 450 ã 10-12

Áàìèÿ 450 ã 18-20

Ëóê 230 ã íàðåçàííîãî 12-14

Ïåðåö, öåëûé äî 4-õ ñðåäíèõ 12-13

(íå ôàðøèðîâàííûõ)

Êàðòîôåëü îêîëî 450 ã 30-32

íàðåçàííîãî

Êàðòîôåëü, 6 ìàëåíüêèõ 28-30

öåëûé

Áðþêâà 1 ñðåäíåãî ðàçìåðà, 14-16

íàðåçàííàÿ êóáèêàìè

Êàáà÷îê 230 ã íàðåçàííîãî 15-20

Ðåïà 450 ã íàðåçàííîé 20-22

Рыба и морепродукты

!Â îñíîâíîì ðûáà è ìîðåïðîäóêòû ãîòîâÿòñÿ áûñòðî. Ïîýòîìó,

äëÿ ðàâíîìåðíîãî ïðèãîòîâëåíèÿ, ðåêîìåíäóåòñÿ ãîòîâèòü

èõ ìàëåíüêèìè ïîðöèÿìè.

!Â òàáëèöå ïðèâåäåíî ïðèáëèçèòåëüíîå âðåìÿ ïðèãîòîâëåíèÿ

ñâåæèõ èëè ñâåæåìîðîæåíûõ, íî ïîëíîñòüþ îòòàÿâøèõ

1717

ÐÓÑÑÊÈÉ

ìîðåïðîäóêòîâ è ðûáû. Ïåðåä ïðèãîòîâëåíèåì ïî÷èñòèòå è

ïîäãîòîâüòå ñâåæèå ìîðåïðîäóêòû è ðûáó.

!Ðàêîâèíû ìîëëþñêîâ, óñòðèö è ìèäèé ðàñêðûâàþòñÿ â ðàçíîå

âðåìÿ. Ïîýòîìó äëÿ ïðåäîòâðàùåíèÿ ïåðåâàðèâàíèÿ

ïðîâåðÿéòå, ðàñêðûëèñü ëè ðàêîâèíû.

!Ïðèãîòîâëåííûå íà ïàðó ìîðåïðîäóêòû è ðûáó ìîæíî

ïîäàâàòü áåç ãàðíèðà, ñ ìàñëîì èëè ìàðãàðèíîì, ñ ëèìîíîì

èëè ëþáèìûì ñîóñîì.

Âèä Âåñ/êîëè- Ïðèìåðíîå

÷åñòâî âðåìÿ ïðèãî-

êóñî÷êîâ òîâëåíèÿ (ìèí)

Ìîëëþñê â ðàêîâèíå

– æ¸ñòêàÿ ðàêîâèíà 450 ã 10-12

Êðàá

– êîðîëåâñêèé êðàá, 230 ã 20-22

íîãè/êëåøíè

Îìàð

– õâîñò 2-4 êóñî÷êà 16-18

– ðàçäåëàííûé 450-560 ã 18-20

– öåëûé, ñâåæèé 450-560 ã 18-20

Ìèäèÿ (ñâåæàÿ, â ðàêîâèíå) 450 ã 14-16

Óñòðèöà (ñâåæàÿ, â ðàêîâèíå) 350 ã 18-20

Ãðåáåøîê (ñâåæèé)

– ïðåñíîâîäíûé (î÷èùåííûé) 450 ã 14-16

– ìîðñêîé (î÷èùåííûé) 350 ã 18-20

Êðåâåòêà

– ñðåäíÿÿ, â îáîëî÷êå 450 ã 10-12

– êðóïíàÿ, â îáîëî÷êå 450 ã 12-14

ÐÛÁÀ

– öåëàÿ 230-340 ã 16-18

– ðàçäåëàííàÿ 230-340 ã 14-16

– ôèëå 450 ã 10-12

– êóñêè 340 ã 10-12

Мясо и мясопродукты

Âèä Âåñ/êîëè÷åñòâî Ïðèìåðíîå âðåìÿ

êóñî÷êîâ ïðèãîòîâëåíèÿ (ìèí)

Ãîâÿäèíà

– îòáèâíàÿ 450 ã 28-30

– ðóáëåííûé 450 ã 16-18

áèôøòåêñ

– êîòëåòà 450 ã 22-24

Êóðèöà

– êóñî÷êè 450 ã (2-4 êóñî÷êà) 24-26

Áàðàíèíà

– êóñî÷êè 450 ã 26-28

Ñâèíèíà

– êóñî÷êè 450 ã 26-28

Ãîòîâûå ñîñèñêè 450 ã 14-18

Подогрев: хлеб и готовые блюда

!Ïðè ïîäîãðåâå õëåáà íå çàêðûâàéòå ïàðîâàðêó êðûøêîé.

1818

!Âðåìÿ ïîäîãðåâà ãîòîâûõ áëþä çàâèñèò îò òîãî, ïðè êàêîé

òåìïåðàòóðå îíè õðàíèëèñü â õîëîäèëüíèêå.

!Âðåìÿ ïîäîãðåâà ãîòîâûõ áëþä óñòàíàâëèâàåòñÿ ýêñïåðèìåí-

òàëüíî.

ПОЛЕЗНЫЕ СОВЕТЫ

Ýòîò ðàçäåë ñîäåðæèò ðåöåïòû âêóñíûõ è

ïîëåçíûõ áëþä, êîòîðûå Âû ñ ëåãêîñòüþ ìîæåòå

ïðèãîòîâèòü ïðè ïîìîùè ïàðîâàðêè.

Котлеты из телятины

2-3 ïîðöèè

Òåëÿòèíà – 300 ã

Ãðèáû – 50 ã

ßéöî – 1 øò.

Çåëåíü, ëèìîí, ñîëü – ïî âêóñó

Ïðîïóñòèòå òåëÿòèíó ÷åðåç ìÿñîðóáêó. Â ïîëó÷åííûé ôàðø

äîáàâüòå îòâàðåííûå â ïàðîâàðêå è íåêðóïíî íàðåçàííûå

ãðèáû, âèíî è ÿéöî. Ñôîðìèðóéòå êîòëåòû, óëîæèòå â ïàðîâûå

êîíòåéíåðû, íàêðîéòå êðûøêîé è ãîòîâüòå 25-30 ìèí. Ïðè

ïîäà÷å íà ñòîë ïîñîëèòå, íà êàæäóþ êîòëåòó ïîëîæèòå ëîìòèê

ëèìîíà áåç êîæè è êîñòî÷åê, ïîñûïàííûé çåëåíüþ.

Манты с чесночно3йогуртовым соусом

2 ïîðöèè

Ìÿêîòü áàðàíèíû – 200 ã

Ëóê ðåï÷àòûé – 1 øò.

Ìóêà – 1

2ñòàêàíà

Âîäà – 1 ñòàêàí

Òîïëåíûé æèð – 1 ñò. ë.

Íàòóðàëüíûé éîãóðò – 100 ã

×åñíîê – 2 çóá÷èêà

Ñîëü, êðàñíûé ìîëîòûé ïåðåö – ïî âêóñó

Áàðàíèíó è ëóê ïðîïóñòèòå ÷åðåç ìÿñîðóáêó, ïîñîëèòå,

ïîïåð÷èòå è ïåðåìåøàéòå. Çàìåñèòå òåñòî èç ìóêè è âîäû

ñ äîáàâëåíèåì ñîëè, ðàñêàòàéòå åãî â ïëàñòèíó òîëùèíîé 2 ìì è

âûðåæüòå êðóæêè äèàìåòðîì 6–8 ñì. Â öåíòð êàæäîãî êðóæêà

ïîëîæèòå ôàðø, êðàÿ çàùèïíèòå. Ïîëîæèòå ìàíòû â ïàðîâàðêó

íà ñìàçàííîå ìàñëîì äíî êîíòåéíåðîâ, íàêðîéòå êðûøêîé,

è âàðèòå äî ãîòîâíîñòè. Â ìàëåíüêîé ÷àøêå âçáåéòå éîãóðò,

÷åñíîê è ñîëü äî ñîñòîÿíèÿ îäíîðîäíîé ìàññû. Íàêðîéòå ÷àøêó

è ïîñòàâüòå ñîóñ â õîëîäèëüíèê ïî êðàéíå ìåðå íà 15 ìèí.

Âûëîæèòå ãîòîâûå ìàíòû íà ïðåäâàðèòåëüíî ïîäîãðåòûå

ñåðâèðîâî÷íûå òàðåëêè. Ïîëåéòå ñâåðõó ÷åñíî÷íî-éîãóðòîâûì

ñîóñîì. Ïîäàâàéòå ãîðÿ÷èìè.

Примечание: вместо мясной начинки Вы также

можете приготовить начинку из 200 г

свежемороженого шпината и 100 г сыра.

1919

ÐÓÑÑÊÈÉ

Филе птицы с орегано

2 ïîðöèè

Âûðåçêà èç êóðèöû èëè èíäåéêè – 300 ã

Îðåãàíî – 2 ñò. ëîæêè

Ñëèâêè – 100 ìë

Ñîëü – ïî âêóñó

Âûðåçêó ðàçðåæüòå íà 2 êóñêà, óëîæèòå â êîíòåéíåðû äëÿ

âàðêè, ïîñûïüòå ñòîëîâîé ëîæêîé îðåãàíî. Íàêðîéòå êðûøêîé

è ãîòîâüòå 15 ìèí. Ïîñîëèòå è ïîïåð÷èòå. Âñêèïÿòèòå ñëèâêè ñ

îñòàâøèìñÿ îðåãàíî, ñîëüþ è ïåðöåì, çàëåéòå ýòèì ñîóñîì ãîòîâîå

è ðàçëîæåííîå íà òàðåëêè ôèëå. Ïîäàâàéòå ãîðÿ÷èì.

Куриные грудки по3средиземноморски

2 ïîðöèè

Êóðèíûå ãðóäêè – 2 øò.

Ëóê ðåï÷àòûé - 1

2ëóêîâèöû

Ãðèáû – 100 ã

Ñâåæåìîðîæåíûé øïèíàò – 100 ã

Ñûð ìÿãêèõ ñîðòîâ – 50 ã

Îëèâêîâîå ìàñëî – 3 ñò. ë.

Ìåëêî íàðåæüòå 1

2ëóêîâèöû, ñëåãêà îáæàðüòå â îëèâêîâîì

ìàñëå. Äîáàâüòå 100 ã ãðèáîâ è ãîòîâüòå åùå 2-3 ìèí. Äîáàâüòå

øïèíàò è ïðèïðàâû, íàêðîéòå êðûøêîé. Ãîòîâüòå, ïîêà ñìåñü

íå ñòàíåò î÷åíü ìÿãêîé. Â êóðèíûõ ãðóäêàõ ñäåëàéòå íàäðåçû,

íàïîëíèòå èõ ïîëó÷èâøåéñÿ íà÷èíêîé è äîáàâüòå êóñî÷êè ñûðà.

Êàæäóþ ãðóäêó çàâåðíèòå â ôîëüãó è ãîòîâüòå íà ïàðó 15-20

ìèí. Ïîäàâàéòå ãîðÿ÷èìè.

Карп в соусе с шампиньонами

2 ïîðöèè

Îõëàæäåííîå ôèëå êàðïà – 200 ã

Îëèâêîâîãî ìàñëà – 2 ñò. ë.

Ëóê ðåï÷àòûé – 1 øò.

Øàìïèíüîíû – 100 ã

Ñëèâêè – 100 ã

Ìóêà – 1

2ñò. ë.

Çåëåíü, ñïåöèè – ïî âêóñó

Îòâàðèòå øàìïèíüîíû â ïàðîâàðêå, íàðåæüòå è îáæàðüòå

íà îëèâêîâîì ìàñëå âìåñòå ñ î÷åíü ìåëêî íàðåçàííûì ëóêîì,

äîáàâüòå ñëèâêè, ìóêó, òùàòåëüíî ïåðåìåøàéòå è äîâåäèòå äî

êèïåíèÿ. Ôèëå êàðïà íàðåæüòå êóñêàìè, ïîëîæèòå â ïàðîâûå

êîíòåéíåðû â 1 ñëîé è ïîñûïüòå çåëåíüþ. Íàêðîéòå êðûøêîé è

âàðèòå 12–15 ìèí. Ïðè ïîäà÷å íà ñòîë çàëåéòå ôèëå êàðïà

ïðèãîòîâëåííûì ñîóñîì.

Примечание: Вы можете готовить это блюдо из

любой другой белой рыбы.

2020

Перец болгарский, фаршированный

творогом и грибами

2-4 ïîðöèè

Áîëãàðñêèé ïåðåö – 2-4 øò.

Ãðèáû – 100 ã

Ëóê ðåï÷àòûé – 1 øò.

Íåêèñëûé òâîðîã – 100 ã

Ñîëü – ïî âêóñó

Î÷èñòèòå ïåðöû îò ñåðäöåâèíû, ïîëîæèòå â ïàðîâàðêó è

âàðèòå 10 ìèí., çàòåì âûòàùèòå è îõëàäèòå. Îáæàðüòå íà

ñêîâîðîäå ãðèáû ñ ëóêîì, ñìåøàéòå ñ òâîðîãîì, ïîñîëèòå è

íà÷èíèòå ýòîé ìàññîé ïåðöû. Ïîñòàâüòå ïåðöû â êîíòåéíåðû

îòâåðñòèÿìè ââåðõ è âàðèòå â äî ïîëíîé ãîòîâíîñòè. Ïîäàâàéòå

ãîðÿ÷èìè ñî ñìåòàíîé.

Суп3пюре из тыквы

3-4 ïîðöèè

Òûêâà – 400 ã

Êàðòîôåëü – 1 øò.

Ñìåòàíà – 2 ñò. ë.

Áóëüîí èç ïòèöû (íàïðèìåð, ïðèãîòîâëåííûé

èç áóëüîííûõ êóáèêîâ) – 1 ë

Ìóñêàòíûé îðåõ, ñîëü, ïåðåö – ïî âêóñó

Î÷èñòèòå òûêâó è êàðòîôåëü. Íàðåæüòå îâîùè íà êóáèêè è

ïîìåñòèòå â êîíòåéíåðû äëÿ âàðêè. Âàðèòå â òå÷åíèå 25 ìèí.

Ïîêà îâîùè îòâàðèâàþòñÿ â ïàðîâàðêå, ðàçîãðåéòå â êàñòðþëå

áóëüîí èç ïòèöû. Èç îòâàðåííûõ îâîùåé ïðèãîòîâüòå ïþðå è

ñìåøàéòå åãî ñ áóëüîíîì. Äîáàâüòå ñìåòàíó, ìóñêàòíûé îðåõ,

ñîëü è ïåðåö. Ïîäàâàéòå â ñóïíèöå.

Яблоки с изюмом

4 ïîðöèè

ßáëîêè – 4 øò.

Èçþì – 4 ÷. ë.

Ñàõàð – 2 ÷. ë.

Êîðèöà – 2 ÷. ë.

Êëåíîâûé, øîêîëàäíûé èëè êàðàìåëüíûé

ñèðîï äëÿ ñåðâèðîâêè

Âûíüòå ñåðåäèíó èç ÿáëîê. Â ñåðåäèíó êàæäîãî ÿáëîêà

ïîëîæèòå ïî 1 ÷. ë. èçþìà, à ñâåðõó - ïî 1

2÷. ë. ñàõàðà. Ïîñûïüòå

êîðèöåé. Ïîñòàâüòå ÿáëîêè â êîíòåéíåð äëÿ âàðêè, íàêðîéòå

êðûøêîé è âàðèòå â òå÷åíèå 12-15 ìèí., ïîêà ÿáëîêè íå ñòàíóò

ìÿãêèìè. Ïåðåëîæèòå ÿáëîêè â ñåðâèðîâî÷íóþ ïîñóäó. Íåìíîãî

ñáðûçíèòå ñèðîïîì. Ïîäàâàéòå òåïëûìè èëè êîìíàòíîé

òåìïåðàòóðû.

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