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STEAMING GUIDE (cont.)
FOOD WATER LEVEL STEAMING TIME
Rutabaga, diced (1 medium) MAX 28-30
Spinach (1/2 lb) MIN 14-16
Rice-brown, 1 cup rice, 1½ cup water in tray MAX 35-40
Rice-white, 1 cup rice, 1¼ cup water in tray MAX 15-20
Sausages (approx. 1 lb package links) MAX 12-14
Shrimp, medium in shell (1 lb) MAX 16-18
Fish llets (1 lb) MAX 18-25
Crab-king crab, legs/claws (1/2 lb) MAX 20-22
Lobster, tails (2 -4) MAX 16-18
Mussels, fresh in shell (1 lb) MAX 14-16
NOTES:
• Do not remove the lid during the steaming process in order to ensure better
results when steaming. Opening the lid causes a loss of heat and steam,
resulting in longer cooking times. If necessary, you may need to add a small
amount of water each time the lid is opened.
• The steaming chart is for your reference only. Altitude, humidity, ambient
temperature and food thickness can affect cooking times. Actual cooking
times may vary; always check the doneness of food before consuming.
• To ensure meat is thoroughly cooked and to prevent possible illness, use a
food thermometer to check temperature of meat prior to cooking.
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