Hamilton Beach 37518 Manual Del Usuario página 11

Steam Cooking Chart
Cook the following on the STEAM setting.
TYPE OF FOOD
Vegetables:
Soft Vegetables (zucchini,
yellow squash, asparagus)
Firm Vegetables (corn-on-the-
cob, carrots, potatoes)
Poultry/Seafood:
Chicken, tenders
Salmon, fillet
Shrimp, peeled and deveined
31-40 count
*Measured in 1-cup U.S. measure
• The more food added to the steamer basket, the longer the steam
time should be.
• Smaller pieces of food will steam faster than larger pieces.
MAXIMUM AMOUNT MAXIMUM AMOUNT
OF FOOD* OF WATER*
2 cups (473 ml)
2 cups (473 ml)
8 oz. (227 g)
8 oz. (227 g)
8 oz. (227 g)
APPROX.
COOKING TIME
fill to 1 line 4–7 min
fill to 1 line 7–15 min
fill to 1 line 8–10 min
fill to 1 line 5–7 min
fill to 1 line 2–3 min
DONENESS TEST
FOR FOOD
Crisp-tender
Crisp-tender
Internal temperature
160°–165°F (71°–74°C)
Internal temperature
145°F (63°C)
Pink and opaque
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