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11
TYPE OF FOOD
MAXIMUM AMOUNT
OF FOOD*
MAXIMUM AMOUNT
OF WATER*
APPROX.
COOKING TIME
DONENESS TEST
FOR FOOD
Vegetables:
Soft Vegetables (zucchini,
yellow squash, asparagus)
2 cups (473 ml) fill to 1 line 4–7 min Crisp-tender
Firm Vegetables (corn-on-the-
cob, carrots, potatoes)
2 cups (473 ml) fill to 1 line 7–15 min Crisp-tender
Poultry/Seafood:
Chicken, tenders 8 oz. (227 g) fill to 1 line 8–10 min Internal temperature
160°–165°F (71°–74°C)
Salmon, fillet 8 oz. (227 g) fill to 1 line 5–7 min Internal temperature
145°F (63°C)
Shrimp, peeled and deveined
31-40 count
8 oz. (227 g) fill to 1 line 2–3 min Pink and opaque
*Measured in 1-cup U.S. measure
Cook the following on the STEAM setting.
Steam Cooking Chart
• The more food added to the steamer basket, the longer the steam
time should be.
• Smaller pieces of food will steam faster than larger pieces.
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