Hamilton Beach 37516 Manual Del Usuario página 14

Steaming Food With Rice Chart
TYPE OF FOOD
Yellow Squash and Red Bell
Peppers, sliced 1/4-inch thick
and 1-inch cubes
Chicken, tenders
Salmon fillet
Shrimp, peeled and deveined
31–40 count
*Measured in 1-cup U.S. measure
**Measured in rice measuring cup
***All times are for long grain white rice
14
MAXIMUM MAXIMUM
AMOUNT AMOUNT
OF FOOD* OF RICE**
4 cups 4 cups
(946 ml) (710 ml)
18 oz. 4 cups
(510 g) (710 ml)
18 oz. 4 cups
(510 g) (710 ml)
18 oz. 4 cups
(510 g) (710 ml)
(cont.)
MAXIMUM APPROX.
AMOUNT COOKING YIELD OF
OF WATER TIME***
Fill to 4 line 23–25 min 8 1/2 cups
Fill to 4 line 23–25 min 8 1/4 cups
Fill to 4 line 23–25 min 9 cups
Fill to 4 line 23–25 min 9 cups
DONENESS TEST
RICE* FOR FOOD
Crisp-Tender: add
vegetables when steaming
heavily from vent
Internal temp 160°–165°F
(71°–74°C). Let stand on
WARM up to 10 minutes
if needed.
Internal temperature
145°F (63°C). Let stand on
WARM up to 10 minutes if
needed.
Pink and opaque