Steam Cooking Chart - Hamilton Beach 37543 Read Before Use

Steam Cooking Chart

Cook the following on the STEAM COOK setting.
TYPE OF FOOD
Vegetables:
Asparagus, cut in 3-inch pieces
Broccoli, florets
Carrots, sliced 1/4-inch thick
Corn-on-the-Cob
Potatoes, 3/4-inch cubes
Zucchini, sliced 1/4-inch thick
Poultry/Seafood:
Chicken, tenders
Salmon, fillet
Shrimp, peeled and deveined
31–40 count
*Measured in 1-cup U.S. measure
• 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.
12
MAXIMUM AMOUNT MAXIMUM AMOUNT
OF FOOD* OF WATER*
6 cups (1.4 L) 3 cups (710 ml)
6 cups (1.4 L) 3 cups (710 ml)
6 cups (1.4 L) 3 cups (710 ml)
3 ears 3 cups (710 ml)
6 cups (1.4 L) 3 cups (710 ml)
6 cups (1.4 L) 3 cups (710 ml)
2 pounds (907 g) 3 cups (710 ml)
2 pounds (907 g) 3 cups (710 ml)
2 pounds (907 g) 3 cups (710 ml)
APPROX. DONENESS TEST
COOKING TIME FOR FOOD
8–10 min Crisp-tender
4–6 min Crisp-tender
10–12 min Crisp-tender
10–12 min Crisp-tender
18–20 min
8–10 min Crisp-tender
24–26 min Internal temperature 160°–165°F
(71°–74°C)
24–26 min Internal temperature 145°F (63°C)
8–10 min Pink and opaque
Tender