Chart For Steamed Vegetables And Fish - Black & Decker RC446 Use And Care Book Manual

FOR BROWN RICE
MOUNT MOUNT
OF RICE OF W TER
2 rice measures to 2 mark
3 rice measures to 3 mark
4 rice measures to 4 mark
5 rice measures to 5 mark
6 rice measures to 6 mark
7 rice measures to 7 mark
FOR WHITE P RBOILED (OR CONVERTED) RICE
MOUNT MOUNT
OF RICE OF W TER
2 rice measures to 2 mark
3 rice measures to 3 mark
4 rice measures to 4 mark
5 rice measures to 5 mark
6 rice measures to 6 mark
7 rice measures to 7 mark
FOR SM LL GR IN (OR PE RL) RICE
MOUNT MOUNT
OF RICE OF W TER
2 rice measures to 2 mark
3 rice measures to 3 mark
4 rice measures to 4 mark
5 rice measures to 5 mark
6 rice measures to 6 mark
7 rice measures to 7 mark
WILD RICE
MOUNT MOUNT
OF RICE OF W TER
2 rice measures 7 cups
4 rice measures 9 cups
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PPROX. YIELD
COOKING IN 8 OZ.
TIME ME SURES
38 to 42 minutes 2 to 2 1/2 cups
40 to 42 minutes 4 1/2 to 5 1/2 cups
40 to 45 minutes 9 to 10 cups
42 to 46 minutes 10 to 11 cups
44 to 48 minutes 13 to 14 1/2 cups
48 to 60 minutes 14 to 16 cups
PPROX. YIELD
COOKING IN 8 OZ.
TIME ME SURES
20 to 30 minutes 2 1/2 to 3 1/2 cups
25 to 27 minutes 5 to 6 cups
26 to 30 minutes 8 1/2 to 9 1/2 cups
28 to 36 minutes 10 to 11 cups
30 to 38 minutes 12 to 14 cups
38 to 42 minutes 15 to 16 cups
PPROX. YIELD
COOKING IN 8 OZ.
TIME ME SURES
18 to 22 minutes 3 1/2 to 4 1/2 cups
22 to 24 minutes 5 to 6 cups
23 to 24 minutes 6 1/2 to 7 1/2 cups
24 to 26 minutes 10 to 11 cups
28 to 31 minutes 12 to 13 cups
31 to 34 minutes 14 to 15 cups
PPROX. YIELD
COOKING IN 8 OZ.
TIME ME SURES
1 hr 40 minutes 5 to 6 cups
to 2 hrs. 20 min.
2 hrs. 2 min. 7 to 8 cups
to 2 hrs. 8 min.
CH RT FOR STE MED VEGET BLES ND FISH
ll steamed using 1 ⁄ to 2 cups of cold tap water or stock or room temperature
1
2
vegetable broth
VEGET BLE MOUNT PREP R TION
Fresh sparagus 1/2 lb. Wash; break off
woody base where
spears snap easily.
1lb.
Fresh Green or 1/2 lb. Leave whole, trim
Waxed beans end or cut into 2-inch
pieces.
1 lb.
Fresh Beets 1 lb. (about Cut off stems leaving
5 medium) about 1-in. Wash;
do not peel.
1 lb. (about Remove stem and
5 medium) root ends. Peel and
cut into wedges.
Fresh Broccoli 1 bunch Cut into florets.
(about 8 cups)
Brussels Sprouts 4 cups Cut a cross in the base
of each sprout.
Cabbage 1 lb. Cut in wedges.
Carrots 12 oz., Cut in thick slices.
Cauliflower 12 oz. Cut into florets.
Celery 12 oz., Cut in 3-inch pieces.
(about 2 ⁄ cups)
1
2
Corn 1 ⁄ lb. Cut in 2-inch pieces.
1
2
(about 4 ears)
Sugar snap peas 8 oz. Trimmed and left
about 2 cups whole.
Snow peas 8 oz. Trimmed and left
whole.
TIME SUGGESTIONS
12 to 15 Season with salt,
minutes pepper and grated
lemon peel.
16 to 18 Season with salt,
minutes pepper and freshly
snipped dill.
18 to 20
minutes
40 to 42 Slip skin off after
minutes cooking.
26 to 28
minutes
18 to 20 Season with salt,
minutes pepper and grated
lemon peel.
28 to 30 Garnish with
minutes chopped toasted
hazelnuts.
24 to 26 Garnish with
minutes crumbled cooked
bacon.
16 to 18 Season with salt,
minutes pepper and grated
orange peel.
20 to 22 Garnish with buttered
minutes toasted bread crumbs.
16 to 18 Toss with butter, salt
minutes and pepper.
18 to 20 Garnish with finely
minutes chopped tomatoes
and parsley.
10 to 2 Season with salt,
minutes pepper and minced
dill.
12 to 14 Serve drizzled with
minutes soy sauce and
minced green onions.
8