Table of Contents
Advertisement
Beans, green or wax
Broccoli, florets
Brussel Sprouts
Cabbage, wedges
Carrots
Cauliflower, florets
Corn on Cob
Onions small
Peas
Potatoes, whole red
Spinach
Squash, summer
Squash, winter
Turnips, whole
Frozen Vegetables.
MEAT AND POULTRY
• Always fill reservoir to at least minimum level before connecting to power supply.
• Meat and Poultry that is steam cooked retains most of its moisture. If meat is less tender, steam
cooking will make it much more tender.
• To achieve a 'browned' look when steaming meats, add Paprika, browning sauce or any microwave
browning product.
• Season meat with herbs before steaming. DO NOT add salt as it will toughen the meat.
• If using Rice Bowl to prepare your meal, cover with plastic wrap to seal in extra moisture and flavor.
• Adjust steam times according to your preferences.
Meat & Poultry
Beef:
- Chuck
- Corned
- Meatballs
- Stew Meat
Chicken:
- Boneless, cubed
- Pieces
Lamb, cubed
1/2 lb.
1/2 lb.
1 lb.
1 lb.
1/2 lb.
1/2 lb.
2 - 3 ears (shucked)
1/2 lb.
1/2 lb.
1 lb.
1/2 lb.
1 lb.
1 lb
1 lb.
10 oz. pkg.
Amount/Weight
1 lb.
1 lb.
1 lb.
1 lb.
1 lb.
1 lb. (2 to 3 pieces)
1 lb.
6
10 - 15
10 - 15
18 - 23
15 - 20
10 - 15
10 - 15
25 - 30
20 - 25
10 - 15
40 - 45
10 - 15
15 - 20
20 - 25
20 - 25
30 - 40
Cooking time (minutes)
30 - 35
30 - 35
25 - 30
25 - 30
20 - 25
45 - 50
25 - 30
Advertisement
Table of Contents
