Hamilton Beach 37547 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.
10
MAXIMUM AMOUNT MAXIMUM AMOUNT
OF FOOD* OF WATER*
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. DONENESS TEST
COOKING TIME FOR FOOD
14–16 min Crisp-tender
13–15 min Crisp-tender
25–27 min Crisp-tender
18–20 min Crisp-tender
26–28 min
14–16 min Crisp-tender
22–24 min Internal temperature
160°–165°F (71°–74°C)
18–20 min Internal temperature
145°F (63°C)
18–20 min Pink and opaque
Tender