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Meat Steaming Time
Safe Internal
Temperature
Fish 25 Min. 140°F
Chicken 30 Min. 165°F
Pork 30 Min. 160°F
Beef
Medium = 25 Min.
Medium-Well = 30 Min.
Well = 33 Min.
160°F
Steaming Tables
Meat Steaming Table
* When steaming, Aroma® recommends using 2
cups of water with the provided measuring cup.
Vegetable Steaming Time
Asparagus 20 Minutes
Broccoli 15 Minutes
Cabbage 25 Minutes
Carrots 25 Minutes
Cauliflower 25 Minutes
Corn on the Cob 25 Minutes
Green Beans 15 Minutes
Peas 20 Minutes
Spinach 20 Minutes
Squash 20 Minutes
Zucchini 20 Minutes
Vegetable Steaming Table
Note:
· Altitude, humidity and
outside temperature will
aect cooking times.
· These steaming charts
are for reference only.
Actual cooking times
may vary.
· Do not attempt to
cook more than 2 cups
(uncooked) of rice if
steaming and cooking
simultaneously.
· It is possible to steam at
any point during the rice
cooking cycle. However,
it is recommended that
you steam during the
end of the cycle so that
steamed food does not
grow cold or become
soggy before the
rice is ready.
· Rice should not be left
in the rice cooker on
Keep Warm for more
than 12 hours.
Since most vegetables
only absorb a small
amount of water, there
is no need to increase
the amount of water
with a larger serving
of vegetables.
Steaming times may
vary depending upon
the cut of meat
being used.
To ensure meat
tastes its best, and
to prevent possible
illness, check that meat
is completely cooked
prior to serving. If it is
not, simply place more
water in the inner pot
and repeat the cooking
process until the meat
is adequately cooked.
Helpful
Hints:
11.
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