Steaming Guidelines - Cuisinart FRC-800A Instruction/Recipe Booklet

GUIDE FOR STEAmING VEGETAbLES, POULTRy AND SEAFOOD
Put two liquid measure cups of water into the cooking pot. Arrange foods in a single layer in
the steaming tray. Vegetables should be cut in similar sizes as indicated. Cooking times are
approximate and will yield 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 vegetables have finished cooking to prevent
overcooking. If cooking vegetables over rice, use chart to determine approximatley when to
add steaming tray to rice cooker.
Note: A beep will indicate the end of a 3-minute preheating time. Cooking times below
include the 3-minute preheat.
FOOD
Asparagus
Baby Bok Choy
Broccoli
Cabbage Leaves
Carrots - Baby
Carrots - Sliced
Green Beans
Lettuce Leaves,
Butter Variety
Peas, Snow
Potatoes, New
Potatoes, Yellow/Gold
Potatoes, Sweet
Squash, Summer/Zucchini
Chicken
Prawns
Fin Fish (salmon,
swordfish, etc.)
14
AMOUNT
120 g (about 15 spears)
2 whole
300 g
4 leaves
360 g
180 g (about 1½ cups)
150 g
6 leaves
120 g
360 g
360 g
450 g
180 g (2 cups sliced)
450 g
450 g
360 g
PREPARATION
trimmed and halved
halved
5 centimetre florets
cored
whole
sliced (1centimetre thick)
trimmed
cored
trimmed
quartered
2 centimetre pieces
2 centimetre cubes
sliced (1 centimetre thick)
5centimetre strips
peeled and deveined
cut to fit steaming rack
COOKING TIME
8 minutes
17 minutes
15 minutes
6 minutes
18 minutes
11 minutes
9 minutes
6 minutes
8 minutes
16 minutes
16 minutes
17 minutes
8 minutes
25 minutes
15 minutes
18 minutes