Steaming Chart - Hamilton Beach 37520 Manual Del Usuario

Steaming Chart

FOOD ITEM
Asparagus, thin stalks
Baby Carrots
Broccoli Flowerettes from 1 head
Caulifl ower Flowerettes from 1 head
Corn on the Cob, halved
Green Beans
Sugar Snap Peas
Squash, yellow and green, 1/2-inch (1.3 cm) thick slices
Whole Small Red Potatoes
Boneless, Skinless Chicken Breasts
Hot Dogs
Salmon Steaks, 1-inch (2.5 cm) thick
Salmon Fillet
Swordfi sh Steak, 1-inch (2.5 cm) thick
Tilapia Fillets
Little Neck Clams or Steamers
Shrimp, deveined with tails (16/20 count)
Lobster Tail, 4 to 5 oz.
Eggs, large
Long-Grain White Rice
Long-Grain Brown Rice
Steamer Cooking Times (approximate) are based on steaming with cold water
fi lled to the MAX Fill line. Steamer will switch to WARM after cooking time.
WEIGHT/NUMBER
1 pound (454 g)
1 pound (454 g)
1/2 to 3/4 pound (227 g to 340 g)
1 to 1 1/4 pounds (454 g to 567 g)
4 ears
1 pound (454 g)
1 pound (454 g)
1 pound (454 g)
1 pound (454 g)
3 (5 oz. [142 g] each)
8
1 1/2 pounds (680 g)
1 pound (454 g)
1 1/2 pounds (680 g)
1 pound (454 g)
1 pound (454 g)
1 pound (454 g)
4 (4 to 5 oz. [113 g to 142 g] each)
8
1 cup (237 ml) rice/1 cup (237 ml) water
1 cup (237 ml) rice/1 1/4 to 1 1/2 cups
(296 ml to 355 ml) water
APPROXIMATE COOKING TIME
14–20 minutes
18–25 minutes
18–22 minutes
18–22 minutes
18–22 minutes
12–16 minutes
13–18 minutes
16–20 minutes
28–32 minutes
14–18 minutes
12–15 minutes
18–22 minutes
16–20 minutes
16–20 minutes
13–17 minutes
15–19 minutes
11–15 minutes
18–22 minutes
20–22 minutes
32–35 minutes
67–70 minutes
7