Steaming Tables - Aroma ARC-996 Instruction Manual

STEAMING TABLES

Meat Steaming Table
AMOUNT OF SAFE INTERNAL
MEAT STEAMING TIME
WATER TEMPERATURE
Fish 2 Cups 25 Min.
Chicken 2½ Cups 30 Min.
Pork 2½ Cups 30 Min.
Medium = 25 Min.
Beef 2½ Cups Medium-Well = 30 Min.
Well = 33 Min.
•• Since most vegetables only absorb a small amount of water, there
is no need to increase the amount of water with a larger
serving of vegetables.
HELPFUL
•• Steaming times may vary depending on the cut of meat being used.
HINTS
•• To ensure meat tastes its best, and to prevent possible illness,
check that meat is completely cooked prior to serving. If it is not,
simply place more water in the inner cooking pot and repeat the
cooking process until the meat is adequately cooked.
•• Altitude, humidity and outside temperature will affect cooking times.
•• These steaming charts are for reference only. Actual cooking times
may vary.
NOTE
Vegetable Steaming Table
VEGETABLE AMOUNT OF WATER
140° Asparagus ¾ Cup
Broccoli ½ Cup
165°
Cabbage 1 Cup
160°
Carrots 1 Cup
160°
Cauli ower 1 Cup
Corn 1 Cup
Eggplant 1¼ Cups
Green Beans 1 Cup
Peas ¾ Cup
Spinach ¾ Cup
Squash ¾ Cup
Zucchini ¾ Cup
STEAMING TIME
20 Minutes
15 Minutes
25 Minutes
25 Minutes
25 Minutes
25 Minutes
30 Minutes
15 Minutes
20 Minutes
20 Minutes
20 Minutes
20 Minutes
15