Hamilton Beach 37508 User Manual page 14

Steaming Food With Rice Chart
Chart is based on measuring rice and water with the rice measuring cup provided. If you lose the rice measuring cup, one rice measuring
cup equals 6 oz. (177 ml) or approximately 3/4 cup U.S. measure, or follow the recommended two parts water to one part rice.
TYPE OF FOOD
Asparagus, cut in 3-inch pieces
Broccoli, florets
Corn-on-the-Cob
Potatoes, cut in 3/4–1 inch chunks
Yellow Squash and Red Bell Peppers,
sliced 1/4-inch thick and 1-inch cubes
Chicken, tenders
*Measured in 1-cup U.S. measure
**Measured in rice measuring cup
***All times are for long grain white rice
• 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.
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MAXIMUM MAXIMUM MAXIMUM
AMOUNT AMOUNT
OF FOOD* OF RICE** OF WATER
2 cups 2 cups fill to 2 line
(473 ml) (355 ml)
2 cups 2 cups fill to 2 line
(473 ml) (355 ml)
1 ear 2 cups fill to 2 line
(355 ml)
2 cups 2 cups fill to 2 line
(473 ml) (355 ml)
2 cups 2 cups fill to 2 line
(473 ml) (355 ml)
8 oz. 2 cups fill to 2 line
(227 g) (355 ml)
APPROX.
AMOUNT COOKING YIELD OF
TIME***
23–25 min 5 cups
22–24 min 5 cups
23–25 min 5 cups
24–26 min 5 cups
23–25 min 5 cups
24–26 min 5 cups
• Give rice a flavor boost by substituting an equal amount of chicken/
beef/vegetable broth for water.
DONENESS TEST
RICE* FOR FOOD
Crisp-tender
Crisp-tender
Crisp-tender
Firm but tender
Crisp-tender
Internal temperature
160°–165°F (71°–74°C)
4/8/16 2:00 PM