Hamilton Beach 37547 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**
4 cups 3 cups
(946 ml) (532 ml)
20 oz. 3 cups
(567 g) (532 ml)
20 oz. 3 cups
(567 g) (532 ml)
24 oz. 3 cups
(680 g) (532 ml)
(cont.)
MAXIMUM APPROX.
AMOUNT COOKING
OF WATER TIME***
fill to 3 line 41–43 min 7 1/4 cups
fill to 3 line 46–48 min 7 1/2 cups
fill to 3 line 40–42 min 7 1/4 cups
fill to 3 line 39–41 min 7 1/4 cups
YIELD OF DONENESS TEST
RICE* FOR FOOD
Crisp-Tender: add
vegetables when
steaming heavily from
vent
Internal temperature
160°–165°F (71°–74°C).
Let stand on WARM
up to 10 minutes if
needed.
Internal temperature
145°F (63°C). Let stand
on WARM up to
10 minutes if needed.
Pink and opaque