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'/o
cup (minimum
fill)
The
amount
of
water poured
into the inner water
reservoir
determines the steaming time.
This
chart provides
an
estimate
of the steaming times according
to
various
amounts of water.
lt's
a
handy guide
when
adapting
your
own
recipes
to
the
steamer.
REMINDER
The
Rival Steamer
is
automatic.
Tlminq
beqins
when
the unit
is
HINTS
.
Use
steamer basket
for
fresh or
frozen vegetables. Exception: lf
a sauce
or
liquid
is
to
be kept on the vegetables,
use rice
bowl.
.
Thoroughly
clean
the
vegetables.
Cut off stem;
peel
if
desired.
Cut or chop.
Smaller pieces steam faster
than larger
ones.
FROZEN VEGETABTES
.
Frozen vegetables
should
not
be
thawed before steaming
.
Temperatlre of frozen food
will
affect
cooking time.
Adjust
water volume and
cooking
time
as
desired.
FROZEN VEGETABTES
COOKING CHART
Unless
otherwise noted, times given
are based
on
1
package
(16
ounces)
frozen
veqetables.
plugged
in..when
adapting
;*E; il:ji::td:
?.11:fl,1,
times
wi,,
be
sriehry
recipes,
timing
should
not
be
diflerenr.
compared
to other
methods of
steaming where
timing
begins
after the water
has
come
to
a
boil.
Oz
Whv
should
onlv woter
be
used
in
the
inner woter
reservoir?
A:
Wai.t
in the inner
reservoir
flows into
the
heating well. Any liquid other than
clean
water
will
cause
burning of
residues
and may clog heating well.
Q
Do
t need
to
cover
the rice
bowl
when rteoming
rice
or other
dishes?
A
No, not
unless specifically
indicated in the recipe.
For
example, breads.or
puddings may
rieed
to
be
covered
with
aluminum
foil
before adding the
steamer cover.
Q
When
steoming rice,
why do
I
put
woter
in
both
the reservoir
ond the
rice
bowl?
A:
t
sting
has
sh5wn
that
this
mbthod
makes
fluffy, tender
rice
in the
least
amount
of time.
Q
Whot if
the
food
isn't
as
done
os
I
prefer
when
the
stesmer
shuts
off?
A:
This
may occur due
to
variations in the
size
and
freshness
of food, temperature
of the
f<iod
and water, and
even
altitude.
To
steam longer, carefully lift
steamer basket
or
rice
bowl
and
po-ur
water into
the inner
rese--rvoir.
Replace
food, cover and continue
to
steam'
(1/4
cupwater
adds
4
to
5 minutes.) This method
also
is
useful if
you need
to
stir
the dish
or
add additional ingredients.
Artichoke
Hearts
19-22
A,sparagus
Cut
Spears
19-22
19-22
Beans
Green or Wax
Cut
Lima
1
'lo
1
'lo
24-25
2+26
Broccoli
Cut
Spears
l
'l
19-22
19)2
Brussels
Sprouts
19J2
Canots, sliced
(24
oz.
pkq)
1,1
24-26
Cauliflower
1
19-22
Corn
Cu!
kernel
On the
Cob
1
'lo
10-12
2+26
Mixed
Vegetables
19-22
Peas
lG17
Spinach
19-22
Squash
19-22
-7-
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