Oster CKSTSCMC6 Manual De Instrucciones página 28

Steaming Chart
Steaming foods is healthy. It requires no fats or oil and fewer nutrients are lost. Place
rack Up or Down depending upon the amount of water used. Keep food on rack above
the water.
Food
Artichokes
Asparagus
Broccoli
Baby carrots
or 4 cm (1 ½
inch) pieces
Cauliflower
Corn on the
cob
Green beans
Snow peas
Small new
Potatoes
White or
Yukon Gold
potatoes
Sweet
Potatoes
Yellow squash
or zucchini
Chicken
breasts
Eggs
Lobster tails
Large Shrimp
Salmon
Amount Amount of
water
4 to 6 1 liter
0.5 Kg 2 ½ cups
1 bunch 3 cups
0.5 Kg 3 cups
1 medium 3 cups
head
4 3 cups
0.5 Kg 2-½ cups
0.5 Kg 2-½ cups
0.5 Kg 3 cups
350 g 3 cups
350 g 3 cups
0.5 Kg 2-½ cups
700 g 3-½ cups
8 3 cups
Large 2-½ cups
0.5 Kg 2-½ cups
0.5 Kg 2 ½ cups
e ng l is h - 1 2
Pre- prep
Whole/
trimmed
Whole/ 4 to 7 minutes
trimmed
5 cm (2-inch) 8 – 10 minutes
florets
Peeled and 9 – 11 minutes
trimmed
5 cm (2-inch)
pieces
15 cm
(6-inches)
Whole/ 8 – 10 minutes
trimmed
Whole/ 3 – 4 minutes
trimmed
Whole
Quartered
Cut in 4 cm (1
½-inch) pieces
Thickly sliced 7 – 9 minutes
Whole
Whole in shell 25 minutes
In shell 6 – 9 minutes
Peeled and 4 – 5 minutes
deveined
Cut in serving 8 – 12 minutes
size pieces
Cooking
Time
40 – 50
minutes
10 - 12
minutes
13 – 15
minutes
17 – 20
minutes
18 – 22
minutes
10 – 15
minutes
16 – 20
minutes