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Milk puddings
Rice
Tapioca, sago
and semolina
Steamed puddings
Sponge pudding
(11/2 pint size basin)
Sponge puddings
(individual)
Steamed suet pudding
(11/2 pint
size basin)
Jam roly-poly
no
no
no
no
no
no
12 mins
8 mins
Pre-steaming: 15 mins
Cooking: 50 mins
Pre-steaming: 5 mins
Cooking: 10 mins
Pre-steaming: 15 mins
Cooking: 50 mins
Pre-steaming: 15 mins
Cooking: 50 mins
slowly
slowly
slowly
slowly
slowly
slowly
Never fill the pan more than half full.
Use a low to medium heat other-
wise the rice could burn.
Use 2oz (50g) rice to 1 pint
(550ml) milk.
Heat the contents in the pan until
boiling, lower the heat to obtain a
rolling boil (the contents should
not rise up the pan). Close the lid
and without alterning the heat
bring to full pressure.
Stand a boilable basin on the trivet.
Never fill more than two-thirds full
with sponge mixture.
Cover the basin with greased,
greaseproof paper and tie secure-
ly. If using foil add an extra 10-15
mins to the cooking time.
Use a minimum of 11/2 pint
(900ml) boiling water for combi-
ned pre-steaming and cooking
time of 1 hour. For each additio-
nal 1/4 hour, add an extra 1/4 pint
(150ml) boiling water.
Pre-steaming means closing the
lid without the pressure indicator
valve in position and heating the
cooker on a medium heat until a
steady flow of steam comes from
the centre vent and around the
locking indicator. Lower the heat so
that there is only a small amount of
Food Basket
required
Cooking
time
Reg.
valve
Steam release
method
Special instructions and
maximum quantities
Christmas pudding
(weight of mixture)
1 lb
11/2 lb
2 lb
Fish
Steamed white fish
eg. cod. coley, haddock,
huss, skate, turbot
Eg. plaice, sole,
whiting
Oily fish eg.
herrings, mackerel,
mullet (red or grey)
yes
Red
yes
Red
yes
Red
yes
yes
yes
Pre-steaming time:
20 mins
Cooking time: 13/4 hrs
Re-heating time: 20 mins
Pre-steaming time:
20 mins
Cooking time: 2 1/2hrs
Re-heating time: 25 mins
Pre-steaming time:
30 mins
Cooking time: 3hrs
Re-heating time: 30 mins
Fillets, steaks & cutlets
3-4 mins
Whole fish 5 mins per lb
Fillets 1-2 mins
Fillets 4-5 mins
Whole fish 5-7 mins per lb
slowly
slowly
slowly
slowly
slowly
slowly
quickly
quickly
quickly
quickly
quickly
steam coming out and pre-steam
for the required time.
To cook the pudding, place the pres-
sure indicator valve on the centre
vent using an oven glove or tea
towel.
Christmas puddings are cooked
according to the weight of mixture
and not the size of the bowl, so
remember to weigh the mixture.
Due to the long cooking times ensure
sufficient boiling water is used
(see below). 1 lb mixture: 21/2 pts
(see below). 11/2 lb mixture: 3 pts
(see below). 2 lb mixture: 31/2 pts
Cover the basin with a triple layer
of greased, greaseproof paper
and a layer of foil. Tie securely.
See special instructions section for
steamed pudding on how to pre-
steam pudding.
If preferred fish can be cooked direct-
ly in the pan, eg. for a fish stew.
Frozen fish can be used instead of
fresh. Cook from frozen - no need
to thaw.
To remove any fishy smells from
the cooker, boil some vinegar and
water in the pan.
Food Steam release
method
Special instructions and
maximum quantities
COOKING GUIDECOOKING GUIDE
14 15
Red
Red
Green
Green
Green
Green
Basket
required
Cooking
time
Reg.
valve
Green
Green
Green
SENSOR UK 0048017 9/02/00 17:43 Page 9
9


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