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GRAINS
Food Amount Preparation Function Time
Bulgar 2 cups bulgar: 3 cups water;
yields 6.5 cups cooked
Placed into ovenproof vessel,
tightly covered with lid or foil
and placed on steaming tray
Grains 25 minutes with
5-minute rest
Couscous 2 cups couscous: 2 cups
water; yields 6 cups cooked
Placed into ovenproof vessel,
tightly covered with lid or foil
and placed on steaming tray
Grains 15 minutes with
5-minute rest
Oats, rolled 1 cup oats: 1½ cups water Placed into ovenproof vessel,
tightly covered with lid or foil
and placed on steaming tray
Grains 25 minutes with
5-minute rest
Oats, steel cut 1 cup oats: 2 cups water Placed into ovenproof vessel,
tightly covered with lid or foil
and placed on steaming tray
Grains 45 minutes with
5-minute rest
Rice, brown 2 cups rice: 2
1
⁄3 cups water;
yields 6 cups cooked
Placed into ovenproof vessel,
tightly covered with lid or foil
and placed on steaming tray
Grains 40 minutes with
5-minute rest out-
side of steamer
Rice, white 2 cups rice: 2
1
⁄3 cups water;
yields 6 cups cooked
Placed into ovenproof vessel,
tightly covered with lid or foil
and placed on steaming tray
Grains 25 minutes with
5-minute rest out-
side of steamer
Quinoa 2 cups quinoa: 2 cups water;
yields 6 cups cooked
Placed into ovenproof vessel,
tightly covered with lid or foil
and placed on steaming tray
Grains 25 minutes with
5-minute rest
BEANS
Food Amount Preparation Function Time
Beans, black 1 cup dry and soaked: 2 cups
water; yields approximately 3
cups cooked
Placed into ovenproof vessel,
tightly covered with lid or foil
and placed on steaming tray
Manual 50 to 55 minutes
Beans, garbanzo 1 cup dry and soaked: 3 cups
water; yields approximately
3 cups
Placed into ovenproof vessel,
tightly covered with lid or foil
and placed on steaming tray
Manual 55 to 60 minutes
Beans, white 1 cup dry and soaked: 2 cups
water; yields approximately 3
cups cooked
Placed into ovenproof vessel,
tightly covered with lid or foil
and placed on steaming tray
Manual 45 to 50 minutes
Lentils, brown 1 cup lentils: 3 cups of water;
yields approximately 3 cups
cooked
Placed into ovenproof vessel,
tightly covered with lid or foil
and placed on steaming tray
Manual 45 minutes
EGGS AND CUSTARD
Food Amount Preparation Function Time
Eggs, soft to medium-soft
boiled
up to 1 dozen N/A Manual 8 minutes, plus
shocked in an ice
bath
Eggs, hard boiled up to 1 dozen N/A Manual 14 minutes, plus
shocked in an ice
bath
Custards, individual ramekins 4, 5-oz. ramekins Placed into ovenproof vessel,
tightly covered with lid or foil
and placed on steaming tray
Manual 25 minutes
10
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