Hamilton Beach RC20 Mode D'emploi page 10

Steam Cooking Chart
Cook the following on the STEAM setting.
TYPE OF FOOD
Vegetables:
Asparagus, cut in 3-inch pieces
Broccoli, florets
Carrots, sliced 1/4-inch thick
Corn-on-the-Cob
Potatoes, 3/4-inch cubes
Zucchini, sliced 1/4-inch thick
Poultry/Seafood:
Chicken, tenders
Salmon, fillet
Shrimp, peeled and deveined
31–40 count
*Measured in 1-cup U.S. measure
• The more food added to the steamer basket, the longer the steam
time should be.
• Smaller pieces of food will steam faster than larger pieces.
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MAXIMUM AMOUNT MAXIMUM AMOUNT
OF FOOD* OF WATER*
2 cups (473 ml) 1 cup (237 ml)
2 cups (473 ml) 1 cup (237 ml)
2 1/4 cups (532 ml) 2 cups (473 ml)
3 ears, cut in half 2 cups (473 ml)
2 1/2 cups (591 ml) 1 cup (237 ml)
2 cups (473 ml) 1 cup (237 ml)
10 oz. (283 g) 1 cup (237 ml)
10 oz. (283 g) 1 cup (237 ml)
10 oz. (283 g) 1 cup (237 ml)
APPROX. DONENESS TEST
COOKING TIME FOR FOOD
18–20 min Crisp-tender
13–15 min Crisp-tender
35–40 min Crisp-tender
34–36 min Crisp-tender
20–22 min
19–21 min Crisp-tender
20–22 min Internal temperature
160°–165°F (71°–74°C)
19–21 min Internal temperature
145°F (63°C)
22–24 min Pink and opaque
Tender