Black and Decker RC5417 Manual Del Usuario página 5

VEGETABLE, FISH AND POULTRY COOKING CHART
All steamed using 1 1 ⁄ cups cold tap water or room temperature broth or stock.
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VEGETABLE AMOUNT PREPARATION
Fresh Asparagus 1 lb. 4 - inch pieces
Fresh Green Beans 1 lb. 2-inch pieces
Fresh beets 1 lb. / 4 cups Peeled and
sliced
Fresh Broccoli 12 oz. Broken into
florets
Fresh carrots 1 lb./ 4cups Peeled and sliced
Fresh cauliflower 1 head/ 4 cups Cut into florets
Fresh corn 3 ears Broken into
on the cob 2
Sugar snap 1 lb. / 4 cups Trimmed and
or snow peas left whole
Peppers 2 large Cut in strips
Potatoes 1 1 ⁄ lbs./4 cups Cut in wedges
2
Yellow squash 4 cups Sliced
and Zucchini
FISH
Add lemon slices to 3/4 cup water in cooking bowl
Salmon 1 lb. 2 fillets
Shrimp 1 lb. Peeled and
deveined
POULTRY
chicken breasts 1 lb. Boneless and
skinless
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TIME SUGGESTIONS
8 to 10 Season with lemon
minutes slices, salt
and pepper
16 to 18 Season with dill, salt
minutes and garlic pepper
22 to 24 Add orange peel, salt
minutes and pepper
12 to 14 Add sliced garlic
minutes and fresh thyme
leaves
19 to 21 Season with fresh dill
minutes and parsley
21 to 23 Serve garnished with
minutes buttered bread
crumbs
12 to 15 Season with
1 ⁄ -inch pieces. minutes chives or parsley
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14 to 16 Serve drizzled
minutes with soy sauce and
chopped green
onions
15 to 17 Season with chopped
minutes garlic and cilantro
24 to 26 Season with chopped
minutes rosemary, salt and
garlic pepper
10 to 12 Serve with diced
minutes tomatoes and
shredded Parmesan
cheese
24 to 26 Season with fresh dill
minutes and chives
14 to 16 Serve with tartar
minutes or cocktail sauce
40 to 45 Season with Kosher
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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