Steaming Guide - Cuisinart CookFresh STM-1000C Instruction And Recipe Booklet

• For high altitude cooking, steaming times may
need to be increased.
• For optimum results, do not overfill steaming tray;
distribute evenly in a single layer.
• Ready-to-Eat Cues: Vegetables and fruits will be
easy to pierce with by the tip of a knife or tines of
a fork. Their colours will also brighten. For meats
and chicken, check the internal temperature. The
recommended temperature for chicken breast is
165°F (74°C). The recommended temperature for
fish is 145°F (62°C).
• To check on food during the steam cycle, always
press the PAUSE button to stop flow of steam.
Wait a second before lifting the lid.
• Always lift the side of lid farthest away from you
first, to allow steam to escape away from you.
• Times indicated are based upon use of fresh
vegetables, meats and seafood (frozen chicken or
meat are not recommended). Steaming times will
vary according to size, temperature, freshness of
foods and personal taste.
• Preset times are a good guide, but as you use
your steamer, you may want to adjust the time
to get the exact results you want. Less time will
produce a "crisp-tender" vegetable; more will give
you a softer texture.

STEAMING GUIDE

PROTEINS
Food Amount
Chicken breast 4 chicken breasts, about
1½ pounds (680 g) total;
yields
4 cups (1 L) cubed
Clams 1 dozen
Crab legs, fresh 1 pound (454 g)
Crab legs, frozen 1 pound (454 g)
Fish fillet, thick, e.g., salmon ¾ pound (340 g)
Fish fillet, thin, e.g., ½ pound (227 g)
flounder/sole
Fish, whole 2 pounds (907 g)
Fish, whole 1 to 1½ pounds (454 g to
680 g)
Lobster tail 4 lobster tails
Mussels 2 pounds (907 g)
Shrimp 1 pound (454 g)
• Be sure to cover foods placed into steamer in
dishes to avoid steam condensing in bottom of
dish. We suggest using aluminum foil.
• Always use tongs to remove food from the
steamer. Use mitts or potholders to lift tray out of
steamer before removing food.
• The steamer is a great way to cook dried beans.
You'll find they cook evenly and do not break up
as readily as those cooked on the stovetop.
• Use the REHEAT button for bringing food up to
serving temperature. The recommended serving
temperature for food is at least 165º F (74°C).
• Steaming is the best cooking method when it
comes to making baby food: Steam food until
very tender. Process in either a blender or food
processor, adding breast milk or filtered water,
1 tablespoon (15 ml) at a time, to desired
consistency.
Preparation Function Time
Trimmed of any excess fat Poultry 15 to 20 minutes
Scrubbed Seafood 6 to 8 minutes
Rinsed Seafood 8 minutes
Rinsed Seafood 10 minutes
Rinsed Seafood 15 minutes
Rinsed Seafood 6 to 8 minutes
Cleaned and rinsed Seafood 20 minutes
Cleaned and rinsed Seafood 15 minutes
Rinsed Seafood 10 minutes
Scrubbed and debearded Seafood 6 to 8 minutes
Peeled and deveined Seafood 6 minutes
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Shrimp, frozen 1 pound (454 g)
VEGETABLES
Food Amount
Artichokes, globe, large 11 to 12 ounces each
(312 to 340 g)
Asparagus, medium stalk 1 pound (454 g)
Green beans 1 pound (454 g)
Green beans, frozen 1 pound (454 g)
Wax beans 1 pound (454 g)
Beets, medium 1 bunch, about 12 to 14
ounces (340 to 397 g) total
Broccoli 1 pound (454 g)
Broccoli, frozen 12 ounces (340 g)
Broccolini 1 bunch, about 8 ounces
(227 g)
Broccoli rabe 1 bunch, about 10 ounces
(283 g)
Brussels sprouts 1 pound (454 g)
Cabbage, individual leaves 1 small head, about
1 pound (454 g)
Cabbage, small head, whole 1 pound (454 g)
Carrots 1 pound (454 g)
Carrots, baby 1 pound (454 g)
Cauliflower 1½ pounds (680 g)
Corn on the cob 4 ears
Escarole 1 head, about 8 ounces
(227 g)
Fennel 1 medium bulb, 12 ounces
(340 g)
Frozen mixed vegetables 1 pound (454 g)
Kale 1 bunch, 6 to 8 ounces
(170 to 226 g)
Parsnips 1 bunch, about 1 pound
(454 g)
Potatoes, red 1½ pounds (680 g)
Potatoes, red, medium 3 pounds (1.36 kg)
Green peas, fresh 8 ounces (226 g)
N/A Seafood 10 minutes
Preparation Function Time
Trimmed (see page 13 for Vegetable 35 to 45 minutes
preparation tips)
Trimmed Vegetable 7 to 8 minutes
Trimmed Vegetable 7 to 8 minutes
N/A Vegetable 6 minutes
Trimmed Vegetable 10 to 12 minutes
Trimmed and scrubbed Vegetable 25 to 30 minutes
Cut into 1–2-inch Vegetable 7 minutes
(2.5 to 5.0 cm) florets
N/A Vegetable 6 minutes
Trimmed Vegetable 8 minutes
Trimmed Vegetable 8 minutes
Trimmed Vegetable 14 minutes
Rinsed Vegetable 5 minutes
Rinsed Vegetable 15 minutes
Cut lengthwise into 3-inch Vegetable 8 to 9 minutes
(7.5 cm) pieces and
quartered
N/A Vegetable 9 to 10 minutes
Cut into 2–inch (5.0 cm) Vegetable 10 minutes
florets
Husked Vegetable 8 minutes
Trimmed Vegetable 7 to 8 minutes
Cut into wedges Vegetable 10 minutes
N/A Vegetable 7 minutes
Trimmed Vegetable 6 to 8 minutes
Cut lengthwise into 3-inch Vegetable 8 to 10 minutes
pieces and quartered
Cut into 1–2-inch cubes Vegetable 20 minutes
Scrubbed and left whole Vegetable 40 minutes
Shelled Vegetable 5 minutes
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