Оценок - 2, средний балл: 3.5
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Фрагмент инструкции
Slit down the belly and remove the guts. Wash each fish throughly nder running cold water, then pat dry with kitchen paper. 2 Mix all the marinade ingrediants together. Place the fish in the shallow dish and pour the marinade over the top. Leave in a cool place for at least 30 minutes. 3 Remove the fish from the marinade and place in the bottom tier. Steam for 18-20 minutes. Preparation time 15 minutes, plus marinating. Cooking time 18-20 minutes Steamed chicken pepper and limeskewers (serves 4) 1 Plaace the chicken pieces in a bowl and stir in the garlic and juice and zest of the lime. leave for 10 minutes. 2 Thread the chicken poeces onto the skewers alternating with the peppers. 3 Season with salt and pepper and place in the bottom tier for 15 minutes. Just before serving, sprinkle with coriander. Preparation time 15 minutes, plus marinating. Cooking time 15 minutes Steamed seafood skewers (serves 4) 4x 170g/6oz red snapper 1420ml/1/2 pints water or fresh fish stock 2 bay leaves 1 sprig fresh parsley 1 sprig fresh thyme 1 onion, thinly sliced For the marinade juice of 2 limes 3 garlic cloves, crushed 4 allspice berries, crushed 1 fresh red chilli, de-seeded and chopped salt and freshly grounded black pepper. Ingredients 4x142g/50z skimless chicken breasts, cut into 2.5cm/1in pieces 1 garlic clove, crushed juice and zest of 1 lime 8 bamboo skewers, 1 red pepper, de-seeded and cut into 2.5/1in pieces Salt and freshly ground black pepper 2 tablespoons chopped coriander Ingredients 1 Mix the garlic lemon juice and basil together in a bowl. Mix in the fish and leave for 5 minutes. 2Take 4 wooden skewers and thread the fish, fennel, prawns and bay leaves alternately onto each skewer. 3 Place the skewers in the bottom tier, season with a little salt and pepper for 5-8 minutes Preparation time 15 minutes, plus marinating. Cooking time 5-8 minutes. 9 2 garlic cloves, crushed juice of 2 lemons 2 teaspoons fresh basil leaves, finely chopped 560g/1lb 40z monkfish or kingclip fillets, cut into 2.5/1in pieces 16 large raw peeled prawns 8 bay leaves salt and freshly ground black pepper 48755 rev1 8/11/05 8:31 AM Page 10 Steamed spicy meatballs with tomatosalsa (serves 4) 1 Place all the ingredients for the meatballs in a large bowl and mix throughly. Season generously and with wet hands shapes the meat into golfball-sized rounds. 2 Place the meaballs in the bottom tier and steam for 20 minutes. 3 Mix together all the ingrediants for the salsa and serve cold with the meaballs. Preparation time 30 minutes Cooking time 20 minutes. Steamed pork rolls with chinesevegetables and ginger (serves4) 1 Place the pork escalopes between two sheets of cling film and lightly beat out to 5mm/1/4in thickness. Place in shallow bowl 2 Mix the garlic clove and soy sauce together and pour over the escalopes. Leave for 10 minutes to marinate. 3 Lay out the escalopes on a board and pile a small handful of the vegetables and ginger in the middle of each piece of meat. Roll up and secure with a toothpick. Place in the bottom tier. Steam for 18-20 minutes Preparation time 20 minutes, plus marinating. Cooking time 20 minutes Ingredients 750g/1lb 10oz extra lean beef mince 1 onion, finely chopped 1 tablespoon fresh parsley, finely chopped 1 garlic clove, crushed 2 teaspoons ground cumin 2 teaspoons ground coriander 1/2 teaspoon cinnamon 1/2 teaspoon ccayenne pepper 1 egg beaten salt and freshly ground black pepper For the salsa 8 tomatoes, peeled, de-seeded and diced 2 spring onions, finely chopped 2 tablespoons passata 1 tablespoon fresh thyme, finely chopped Ingredients 4x113g/4oz pork escalopes 1 garlic clove, crushed 2 tablespoons soy sauce 113g/4oz baby whole sweetcorn, halved lengthways 85g/3oz mangetout 4 spring onions, sliced 2.5cm/1in piece root ginger, peeled and finely sliced. 48755 rev1 8/11/05 8:31 AM Page 11 Care and cleaning WARNING: Allow steamer to cool before washing. Turn timer to off and unplug from the mains socket. Bowls, lid and drip tray The clear rings and drip tray may be washed in a dishwasher (top rack only). Alternatively, wash in hot soapy water, rinse and dry thoroughly. Prolonged dishwasher use could discolour these parts. The trays and lids are dishwasher proof. Steamer base The steamer base may be wiped with a clean, damp cloth. Wipe dry with a soft cloth. Do not use abrasive cleaners to clean any part of the steamer. WARNING: Do not immerse the steamer base, cord or plug in water or in any other liquid. Helpline If you have any difficulty with your appliance, do not hesitate to call us. We’re more likely to be able to help than the store from where you bought it. Please have the following information ready to enable our staff to deal with your query quickly: • Name of the product • Model number and serial number as shown on the underside of the appliance. 7 48755 rev1 8/11/05 8:31 AM Page 12 Your two year guarantee It is important to retain the retailers receipt as proof of purchase. Staple your receipt to this ...