Loading ...
Loading ...
Loading ...
15
• The more vegetables added to the steamer basket, the longer the
steam time should be.
• Smaller pieces of vegetables will steam faster than larger pieces.
• Give rice a flavor boost by substituting an equal amount of chicken/
beef/vegetable broth for water.
TYPE OF FOOD
MAXIMUM
AMOUNT OF
FOOD*
MAXIMUM
AMOUNT
OF RICE**
MAXIMUM
AMOUNT OF
WATER
APPROX.
COOKING
TIME***
YIELD OF
RICE*
DONENESS TEST
FOR FOOD
Asparagus, cut in 3-inch pieces
4 cups (946 ml)
2 cups (355 ml)
fill to 2 line 34–36 min 6 cups
Crisp-Tender: add vegetables
when steaming heavily from vent
Broccoli, florets
4 cups (946 ml)
2 cups (355 ml)
fill to 2 line 34–36 min 5 cups
Crisp-Tender: add vegetables
when steaming heavily from vent
Corn-on-the-Cob 2 ears
2 cups (355 ml)
fill to 2 line 36–38 min 6 cups Crisp-Tender
Potatoes, cut in 3/4–1 inch chunks
4 cups (946 ml)
2 cups (355 ml)
fill to 2 line 36–38 min 5 cups Firm but Tender
Yellow Squash and Red Bell
Peppers, sliced 1/4-inch thick
and 1-inch cubes
4 cups (946 ml)
2 cups (355 ml)
fill to 2 line 34–36 min 5 cups
Crisp-Tender: add vegetables
when steaming heavily from vent
Chicken, tenders 12 oz. (340 g)
2 cups (355 ml)
fill to 2 line 34–36 min 5 cups Internal temperature
160°–165°F (71°–74°C)
Salmon, fillet 12 oz. (340 g)
(2 fillets)
2 cups (355 ml)
fill to 2 line 34–36 min 5 cups
Internal temperature 145°F (63°C)
Shrimp, peeled and deveined 24 oz. (681 g)
2 cups (355 ml)
fill to 2 line 36–38 min 5 cups Pink and opaque
*Measured in 1-cup U.S. measure
**Measured in rice measuring cup
***All times are for long grain white rice
Cook the following on the WHITE RICE setting.
Steaming Food With Rice Chart
Loading ...
Loading ...
Loading ...