Hamilton Beach 37522 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, 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 vegetables added to the steamer basket, the longer the
steam time should be.
• Smaller pieces of vegetables will steam faster than larger pieces.
10
MAXIMUM AMOUNT MAXIMUM AMOUNT
OF FOOD*
6 cups (1.42 L) 3 cups (710 ml)
6 cups (1.42 L) 3 cups (710 ml)
6 cups (1.42 L) 3 cups (710 ml)
3–4 ears 3 cups (710 ml)
6 cups (1.42 L) 3 cups (710 ml)
6 cups (1.42 L) 3 cups (710 ml)
30 oz. (851 g) 3 cups (710 ml)
30 oz. (851 g) 3 cups (710 ml)
30 oz. (851 g) 3 cups (710 ml)
APPROX.
OF WATER* COOKING TIME
11–13 min
11–13 min
18–20 min
8–10 min
20–22 min
12–14 min
26–28 min
22–24 min
16–18 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