Steaming Charts; A) Rice And Grain Steaming Chart - Toastmaster Steam Heat EST7 Owner's Manual

Steaming Chart. Use a large spoon to remove the eggs.
Place them in a heat-resistant colander and run cold water
over the eggs for about 30 seconds to prevent them from
further cooking.
• Poached Eggs: Place each raw egg into a separate heat
resistant bowl or custard cup coated with butter or I Can't
Believe It's Not Butter®. Season with salt and pepper, if
desired. Place the custard cups into the Steamer Bowls
and cover with the Lids. Cook according to the
Egg Steaming Chart.
• Scrambled Eggs: In a small mixing bowl, beat 6 eggs
together with 2 tablespoons of milk or water and seasonings.
Coat the Cooking Bowl with butter or I Can't Believe It's Not
Butter® and pour in the egg mixture. Steam for 20-25 minutes
in the Large/Center Steamer Bowl. Stir eggs about halfway
through cooking, when the eggs start to set around the edge.
Steam until a knife inserted into the eggs comes out clean.

STEAMING CHARTS

IMPORTANT: The times listed in the Steaming Charts are to be
used only as a guide. Allow for differences in individual taste and
preference. The times may also vary due to the shape, cut, and
composition of the food.
Rice and Grain Steaming Chart*
RICE/GRAIN
White Rice,
short, reg., long, or
extra long
Brown Rice,
short, regular, or long
Wild Rice Blend
Rice Mix
Lentils
Oatmeal, regular
AMOUNT OF RAW
RICE/GRAIN
1 cup
1 cup
1 cup
6 - 7 ounces
plus seasonings
1 cup
soaked overnight
1 cup
* Steam rice and grains using the Cooking Bowl.
16
AMOUNT OF
COLD WATER COOKING TIME
1 1 ⁄ cups
35 - 45 minutes
4
1 1 ⁄ cups 50 - 60 minutes
4
1 1 ⁄ cups 50 - 60 minutes
4
1 2 ⁄ cups 45 - 55 minutes
3
2 cups 55 - 65 minutes
1 1 ⁄ cups 15 - 25 minutes
2
SUGGESTED