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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 6 cups (1.4 L) 5 cups (887 ml) fill to 5 line 40–42 min 11 cups Crisp-Tender
Broccoli, florets 6 cups (1.4 L) 6 cups (1.06 L) fill to 6 line 40–42 min 13 cups Crisp-Tender
Corn-on-the-Cob 4 ears 6 cups (1.06 L) fill to 6 line 46–48 min 13 cups Crisp-Tender
Potatoes, cut in 2-inch chunks 6 cups (1.4 L) 5 cups (887 ml) fill to 5 line 48–50 min 11 cups Firm but tender
Yellow Squash and Red Bell
Peppers, sliced 1/4-inch thick
and 1-inch cubes
6 cups (1.4 L) 5 cups (887 ml) fill to 5 line 46–48 min 15 cups Crisp-Tender
Chicken, tenders 36 oz. (1021 g) 5 cups (887 ml) fill to 5 line 42–44 min 12 cups Internal temperature
160°–165°F (71°–74°C)
Salmon, fillet
36.5 oz. (1035 g)
5 cups (887 ml) fill to 5 line 50–52 min 11 cups Internal temperature
145°F (63°C)
Shrimp, peeled and deveined
36.2 oz. (1026 g)
5 cups (887 ml) fill to 5 line 45–48 min 12 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
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