Black & Decker RC5417 Manuel D'instructions page 5

VEGETABLE, FISH AND POULTRY COOKING CHART
All steamed using 1 ⁄ cups cold tap water or room temperature broth or stock.
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VEGETABLE AMOUNT PREPARATION
Fresh Asparagus 1 lb.
Fresh Green Beans 1 lb.
Fresh beets 1 lb. / 4 cups
Fresh Broccoli 12 oz.
Fresh carrots 1 lb./ 4cups
Fresh cauliflower 1 head/ 4 cups
Fresh corn 3 ears
on the cob
Sugar snap 1 lb. / 4 cups
or snow peas
Peppers 2 large
Potatoes 1 1 ⁄ lbs./4 cups
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Yellow squash 4 cups
and Zucchini
FISH
Add lemon slices to 3/4 cup water in cooking bowl
Salmon 1 lb.
Shrimp 1 lb.
POULTRY
chicken breasts 1 lb.
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TIME SUGGESTIONS
4 - inch pieces 8 to 10 Season with lemon
minutes slices, salt
and pepper
2-inch pieces 16 to 18 Season with dill, salt
minutes and garlic pepper
Peeled and 22 to 24 Add orange peel, salt
sliced minutes and pepper
Broken into 12 to 14 Add sliced garlic
florets minutes and fresh thyme
leaves
Peeled and sliced 19 to 21 Season with fresh dill
minutes and parsley
Cut into florets 21 to 23 Serve garnished with
minutes buttered bread
crumbs
Broken into 12 to 15 Season with
2 1 ⁄ -inch pieces. minutes chives or parsley
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Trimmed and 14 to 16 Serve drizzled
left whole minutes with soy sauce and
chopped green
onions
Cut in strips 15 to 17 Season with chopped
minutes garlic and cilantro
Cut in wedges 24 to 26 Season with chopped
minutes rosemary, salt and
garlic pepper
Sliced 10 to 12 Serve with diced
minutes tomatoes and
shredded Parmesan
cheese
2 fillets 24 to 26 Season with fresh dill
minutes and chives
Peeled and 14 to 16 Serve with tartar
deveined minutes or cocktail sauce
Boneless and 40 to 45 Season with Kosher
skinless minutes salt and garlic
pepper
HELPFUL HINTS
• Although the rice measure holds about 5 ounces of uncooked rice; the cooked rice
is given in 8 ounce cup measures.
• Kosher salt has no impurities and dissolves faster than table salt. If using kosher salt, you
may find you want to add a little more than if using table salt. Use about 3/4 tsp. kosher
salt to each cup of uncooked rice.
• White rice should be stored in an airtight container in a cool dark place.
• Brown rice has a limited shelf life; store it for no more than a month before using.
• Try using broth, stock or reconstituted bouillon in place of water for additional flavor.
If you do, no additional salt may be necessary.
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