Hamilton Beach RC20 Mode D'emploi page 14

Steaming Food With Rice Chart
TYPE OF FOOD
Yellow Squash and Red Bell
Peppers, sliced 1/4-inch thick
and 1-inch cubes
Chicken, tenders
Salmon, fillet
Shrimp, peeled and deveined
31–40 count
*Measured in 1-cup U.S. measure
**Measured in rice measuring cup
***All times are for long grain white rice
14
MAXIMUM MAXIMUM
AMOUNT AMOUNT
OF FOOD* OF RICE**
2 1/4 cups 2 cups
(532 ml) (354 ml)
10 oz. (283 g) 2 cups
(354 ml)
8 oz. (227 g) 2 cups
(354 ml)
10 oz. (283 g) 2 cups
(354 ml)
(cont.)
MAXIMUM APPROX.
AMOUNT COOKING
OF WATER TIME***
fill to 2 line 40–42 min 4 1/2 cups
fill to 2 line 44–46 min 4 1/2 cups
fill to 2 line 43–45 min
fill to 2 line 42–44 min
YIELD OF DONENESS TEST
RICE* FOR FOOD
Crisp-Tender
Internal temperature
160°–165°F (71°–74°C).
5 cups Internal temperature
145°F (63°C).
5 cups Pink and opaque