Steam Cooking Chart - Hamilton Beach 37508 User Manual

Steam Cooking Chart

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.
840267600 ENv09.indd 11
MAXIMUM AMOUNT MAXIMUM AMOUNT
OF FOOD* OF WATER*
2 cups (473 ml) fill to 1 line
2 cups (473 ml) fill to 1 line
2 cups (473 ml) fill to 1 line
1 ear fill to 1 line
2 cups (473 ml) fill to 1 line
2 cups (473 ml) fill to 1 line
8 oz. (227 g) fill to 1 line
8 oz. (227 g) fill to 1 line
12 oz. (340 g) fill to 1 line
APPROX. DONENESS TEST
COOKING TIME
12–14 min
13–15 min
16–18 min
16–18 min
23–25 min
12–14 min
21–23 min Internal temperature
160°–165°F (71°–74°C)
16–18 min Internal temperature
18–20 min Pink and opaque
FOR FOOD
Crisp-tender
Crisp-tender
Crisp-tender
Crisp-tender
Tender
Crisp-tender
145°F (63°C)
11
4/8/16 2:00 PM