Steaming Chart - Hamilton Beach 37545 Manual

Steaming Chart

Food Item
Asparagus, thin stalks
Whole carrots
Broccoli florets from 1 head
Corn on the cob (stand up in 2 or 3 Steam Bowls)
Green Beans
Squash, yellow and green, 1/2-inch (1.3-cm) thick slices
Whole small red potatoes
Boneless, skinless chicken breasts
Salmon fillets
Salmon steaks 1-inch (2.5 cm) thick
Shrimp, deveined with tails (16/20 count)
Eggs, large
Long-grain white rice (cooked in Rice Bowl)
Long-grain brown rice (cooked in Rice Bowl)
Frozen dumplings (potstickers)
Large fresh tamales (2 in each Steam Bowl)
Follow USDA food safety guidelines and visit foodsafety.gov for safe internal cooking temperatures.
8
Steamer cooking times (approximate) are based on steaming with cold water filled
to MAX Fill line. Steamer will switch to WARM after cooking time. Models with #3
Steam Bowl: Cooking time in all 3 Steam Bowls may need to be adjusted.
Weight/Amount
1 pound (454 g)
1 pound (454 g)
1/2 to 3/4 pound (227 g to 340 g)
6 medium
1 pound (454 g)
1 pound (454 g)
1 1/2 pounds (681 g)
3 (5 oz. [142 g] each)
1 pound (454 g)
1 1/2 pounds (680 g)
1 pound (454 g)
8
1 cup (237 mL) rice/1 cup (237 mL) water
1 cup (237 mL) rice/1 1/4 to 1 1/2 cups
(296 mL to 355 mL) water
1 1/2-pound package (680 g)
6
Approximate Cooking Time
14–20 minutes
18–25 minutes
18–22 minutes
16–18 minutes
12–16 minutes
16–20 minutes
28–32 minutes
14–18 minutes
16–20 minutes
18–22 minutes
11–15 minutes
20–22 minutes
32–35 minutes
67–70 minutes
8–12 minutes
35–40 minutes