Hamilton Beach 37543 Mode D'emploi page 15

Steaming Food With Rice Chart
Cook the following on the WHITE RICE setting.
TYPE OF FOOD
Asparagus, cut in 3-inch pieces
Broccoli, florets
Corn-on-the-Cob
Potatoes, cut in 2-inch chunks
Yellow Squash and Red Bell
Peppers, sliced 1/4-inch thick
and 1-inch cubes
Chicken, tenders
Salmon, fillet
Shrimp, peeled and deveined
*Measured in 1-cup U.S. measure
**Measured in rice measuring cup
***All times are for long grain white rice
• The more vegetables added to the steamer basket, the longer the
steam time should be.
• Smaller pieces of vegetables will steam faster than larger pieces.
MAXIMUM MAXIMUM
AMOUNT AMOUNT OF
OF FOOD* RICE**
6 cups (1.4 L) 5 cups (887 ml)
6 cups (1.4 L) 6 cups (1.06 L)
4 ears 6 cups (1.06 L)
6 cups (1.4 L) 5 cups (887 ml)
6 cups (1.4 L) 5 cups (887 ml)
36 oz. (1021 g) 5 cups (887 ml)
36.5 oz. (1035 g) 5 cups (887 ml)
36.2 oz. (1026 g) 5 cups (887 ml)
MAXIMUM APPROX.
AMOUNT COOKING
OF WATER TIME***
fill to 5 line 40–42 min
fill to 6 line 40–42 min
fill to 6 line 46–48 min
fill to 5 line 48–50 min
fill to 5 line 46–48 min
fill to 5 line 42–44 min
fill to 5 line 50–52 min
fill to 5 line 45–48 min
• Give rice a flavor boost by substituting an equal amount of chicken/
beef/vegetable broth for water.
YIELD OF DONENESS TEST
RICE* FOR FOOD
11 cups Crisp-Tender
13 cups Crisp-Tender
13 cups Crisp-Tender
11 cups Firm but tender
15 cups Crisp-Tender
12 cups Internal temperature
160°–165°F (71°–74°C)
11 cups Internal temperature
145°F (63°C)
12 cups Pink and opaque
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