Hamilton Beach 37516 Mode D'emploi page 10

Steam Cooking Chart
TYPE OF FOOD
Vegetables:
Asparagus, cut in 3-inch pieces
Broccoli, florets
Carrots, sliced 1/4-inch thick
Corn-on-the-Cob
Potatoes, cut in 1/2–3/4 inch
chunks
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.
10
MAXIMUM AMOUNT MAXIMUM AMOUNT
OF FOOD*
4 cups (946 ml) 2 cups (473 ml)
4 cups (946 ml) 2 cups (473 ml)
4 cups (946 ml) 2 cups (473 ml)
2–3 ears 2 cups (473 ml)
4 cups (946 ml) 2 cups (473 ml)
4 cups (946 ml) 2 cups (473 ml)
20 oz. (567 g) 2 cups (473 ml)
20 oz. (567 g) 2 cups (473 ml)
24 oz. (680 g) 2 cups (473 ml)
APPROX.
OF WATER* COOKING TIME
12–14 min
10–12 min
17–19 min
19–21 min
19–21 min
13–15 min
18–20 min
18–20 min
13–15 min
DONENESS TEST
FOR FOOD
Crisp-tender
Crisp-tender
Crisp-tender
Crisp-tender
Tender
Crisp-tender
Internal temperature
160°–165°F (71°–74°C)
Internal temperature
145°F (63°C)
Pink and opaque