Guide For Steaming - Cuisinart FRC-1000XA Instruction Booklet

GUIDE FOR STEAMING VEGETABLES, POULTRY & SEAFOOD
Put water into the cooking pot to the STEAM line. Arrange foods in a single layer on the
steaming tray. Vegetables should be cut in similar sizes as indicated. Cooking times are
approximate and will result in cooked, but crisp/tender vegetables. Add more time for
more tender/softer vegetables or cut back on time for crispier vegetables to taste.
Foods must be removed immediately after steaming to prevent overcooking. If cooking
vegetables over rice, use chart to determine approximately when to add steaming tray to
rice cooker.
FOOD
Asparagus
Baby Bok Choy
Broccoli
Cabbage Leaves
Carrots - Baby
Carrots - Sliced
Green Beans
Lettuce Leaves, Butter Variety
Peas, Snow
Potatoes, New
Potatoes, Desiree, Kifler
Potatoes, Sweet
Squash, Zucchini
Chicken
Green Prawns
Fish (Salmon, Kingfish, Bream,
etc.)
Eggs
AMOUNT
120g (about 15 spears)
2 whole
280g
4 leaves
350g
180g (about 1½ cups)
150g
6 leaves
125g
350g
350g
500g
250g
500g
500g
350g
Up to 12
14
PREPARATION
Trimmed and halved
Halved
5cm florets
Cored
Whole
Sliced (1cm thick)
Trimmed
Cored
Trimmed
Quartered
1½cm thick slices
2cm cubes
Sliced (1cm thick)
5cm strips
Peeled and deveined
Cut to fit steaming tray
Pierce a pinhole in
bottom of each egg
COOKING TIME
8 Minutes
17 Minutes
15 Minutes
6 Minutes
18 Minutes
16 Minutes
9 Minutes
6 Minutes
8 Minutes
16 Minutes
16 Minutes
17 Minutes
8 Minutes
25 Minutes
15 Minutes
18 Minutes
15 Minutes – soft cooked
24 Minutes – hard cooked