Hamilton Beach Digital Simplicity Manual Del Usario página 12

Steam Cooking Chart
Cook the following on the STEAM COOK setting.
TYPE OF FOOD
Vegetables:
Asparagus, cut in 3-inch pieces
Broccoli, florets
Carrots, sliced 1/4-inch thick
Corn-on-the-Cob
Potatoes, 3/4-inch cubes
Zucchini, sliced 1/4-inch thick
Poultry/Seafood:
Chicken, tenders
Salmon, fillet
Shrimp, peeled and deveined
31–40 count
*Measured in 1-cup U.S. measure
• The more vegetables added to the steamer basket, the longer the
steam time should be.
• Smaller pieces of vegetables will steam faster than larger pieces.
12
MAXIMUM AMOUNT MAXIMUM AMOUNT
OF FOOD* OF WATER*
4 cups (946 ml) 2 cups (473 ml)
4 cups (946 ml) 2 cups (473 ml)
4 cups (946 ml) 2 cups (473 ml)
2 ears 2 cups (473 ml)
4 cups (946 ml) 2 cups (473 ml)
4 cups (946 ml) 2 cups (473 ml)
20 oz. (567 g) 2 cups (473 ml)
20 oz. (567 g) 2 cups (473 ml)
24 oz. (681 g) 2 cups (473 ml)
APPROX. DONENESS TEST
COOKING TIME FOR FOOD
6–8 min Crisp-tender
4–6 min Crisp-tender
10–12 min Crisp-tender
10–12 min Crisp-tender
18–20 min
4–6 min Crisp-tender
15–17 min Internal temperature
160°–165°F (71°–74°C)
15–17 min Internal temperature
145°F (63°C)
10–12 min Pink and opaque
Tender