Hamilton Beach 37522 Mode D'emploi page 13

Steaming Food With Rice Chart
Chart is based on measuring rice and water with the rice measuring cup provided. If you lose the rice measuring cup, one rice measuring
cup equals 6 oz. (177 ml) or approximately 3/4 cup U.S. measure, or follow the recommended two parts water to one part rice.
TYPE OF FOOD
Asparagus, cut in 3-inch pieces
Broccoli, florets
Corn-on-the-Cob
Potatoes, cut in 3/4–1 inch chunks 5 cups (1.18 L) 5 cups (887 ml)
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 FOOD* OF RICE**
6 cups (1.42 L) 5 cups (887 ml)
6 cups (1.42 L) 5 cups (887 ml)
4 ears 5 cups (887 ml)
6 cups (1.42 L) 5 cups (887 ml)
24 oz. (681 g) 5 cups (887 ml)
19 oz. (540 g) 5 cups (887 ml)
(3 fillets)
24 oz. (681 g) 5 cups (887 ml)
MAXIMUM APPROX.
AMOUNT COOKING YIELD OF
OF WATER TIME***
Fill to 5 line 21–23 min 11 3/4 cups
Fill to 5 line 21–23 min 11 3/4 cups
Fill to 5 line 24–26 min 11 cups
Fill to 5 line 20–22 min 11 3/4 cups
Fill to 5 line 20–22 min 11 cups
Fill to 5 line 22–24 min 13 cups
Fill to 5 line 20–22 min 11 cups
Fill to 5 line 21–23 min 12 cups
• Give rice a flavor boost by substituting an equal amount of chicken/
beef/vegetable broth for water.
DONENESS TEST
RICE* FOR FOOD
Crisp-Tender
Crisp-Tender
Crisp-Tender
Tender. Let stand 10 minutes
on WARM.
Crisp-Tender
Internal temperature 160°–165°F (71°–
74°C). Let stand 10 minutes on WARM.
Internal temperature 145°F
(63°C). Let stand 10 minutes
on WARM.
Pink and opaque. Let stand
10 minutes on WARM.
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