Aroma ARC-996 Instruction Manual page 17

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USING YOUR RICE COOKER
Meat Steaming Table:
AMOUNT OF
MEAT STEAMING TIME
WATER
Fish 2 Cups 25 Min.
Chicken 2½ Cups 30 Min.
Pork 2½ Cups 30 Min.
Medium = 25 Min.
Beef 2½ Cups Medium-Well = 30 Min.
Well = 33 Min.
HELPFUL HINTS:
• Steaming times may vary depending on the cut of meat being used.
• To ensure meat tastes its best, and to prevent possible illness, check
that meat is completely cooked prior to serving. If it is not, simply place
more water in the inner cooking pot and repeat the cooking process until
the meat is adequately cooked.
• Since most vegetables only absorb a small amount of water, there is no
need to increase the amount of water with a larger serving of
vegetables.
NOTE:
• Altitude, humidity and outside temperature will affect cooking times.
• These steaming charts are for reference only. Actual cooking times
may vary.
Vegetable Steaming Table:
SAFE INTERNAL
VEGETABLE AMOUNT OF WATER
TEMPERATURE
Asparagus ¾ Cup
140°
Broccoli ½ Cup
165°
Cabbage 1 Cup
160°
Carrots 1 Cup
Cauliflower 1 Cup
160°
Corn 1 Cup
Eggplant 1¼ Cups
Green Beans 1 Cup
Peas ¾ Cup
Spinach ¾ Cup
Squash ¾ Cup
Zucchini ¾ Cup
STEAMING TIME
20 Minutes
15 Minutes
25 Minutes
25 Minutes
25 Minutes
25 Minutes
30 Minutes
15 Minutes
20 Minutes
20 Minutes
20 Minutes
20 Minutes