Hamilton Beach VS02 Mode D'emploi page 7

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Steaming Chart
TYPE OF FOOD
Green Beans, cut or whole
Broccoli, florettes
Cabbage (sliced)
Carrots (thinly sliced)
Corn on the Cob
Potatoes, whole, red skinned
Squash, summer yellow and zucchini
Clams, in shell
Lobster, tails
Mussels, fresh
Oysters, fresh
Shrimp, in shell
Medium
Large/jumbo
Fish
Whole
Steaks
Chicken Breasts
Hot Dogs
Eggs
Soft-cooked
Hard-cooked
6/17/09 3:42 PM Page 7
Steamer Cooking Time (approximate). Steamer will switch to WARM after
cooking time, indicating food is cooked. Serving Size = 3/4 cup (175 g)
WEIGHT OR NUMBER OF PIECES
12 oz. (350 g)
8 oz. (225 g)
16 oz. (450 g)
16 oz. (450 g)
3–5 ears
24 oz. or 1-1/2 lbs (675 g)
16 oz. (450 g)
16 oz. (450 g)
2–4
16 oz. (450 g)
48 oz. (1400 g)
16 oz. (450 g)
16 oz. (450 g)
1/2 to 3/4 lb. (225 g to 350 g)
16 oz. (450 g) / (about 1 in [2.5 cm] thick)
2 pieces, 8 oz (225 g) each
16 oz. (450 g)
1–12 eggs
1–12 eggs
APPROXIMATE COOKING TIME
12–16 minutes
18–20 minutes
16–18 minutes
20 minutes
25 minutes
35–45 minutes
12–14 minutes
12–14 minutes
16–18 minutes
14–16 minutes
18–20 minutes
12–14 minutes
16–18 minutes
18–25 minutes
20–25 minutes
26–30 minutes
10–16 minutes
12–15 minutes
15–18 minutes
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