Hamilton Beach Digital Simplicity Manual Del Usario página 15

Steaming Food With Rice Chart
Cook the following on the WHITE RICE setting.
TYPE OF FOOD
Asparagus, cut in 3-inch pieces
Broccoli, florets
Corn-on-the-Cob
Potatoes, cut in 3/4–1 inch chunks 4 cups (946 ml) 2 cups (355 ml)
Yellow Squash and Red Bell
Peppers, sliced 1/4-inch thick
and 1-inch cubes
Chicken, tenders
Salmon, fillet
Shrimp, peeled and deveined
*Measured in 1-cup U.S. measure
**Measured in rice measuring cup
***All times are for long grain white rice
• 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.
MAXIMUM MAXIMUM
AMOUNT OF AMOUNT AMOUNT OF
FOOD* OF RICE**
4 cups (946 ml) 2 cups (355 ml)
4 cups (946 ml) 2 cups (355 ml)
2 ears 2 cups (355 ml)
4 cups (946 ml) 2 cups (355 ml)
12 oz. (340 g) 2 cups (355 ml)
12 oz. (340 g) 2 cups (355 ml)
(2 fillets)
24 oz. (681 g) 2 cups (355 ml)
MAXIMUM APPROX.
COOKING YIELD OF
WATER TIME***
fill to 2 line 34–36 min 6 cups
fill to 2 line 34–36 min 5 cups
fill to 2 line 36–38 min 6 cups
fill to 2 line 36–38 min 5 cups
fill to 2 line 34–36 min 5 cups
fill to 2 line 34–36 min 5 cups
fill to 2 line 34–36 min 5 cups
fill to 2 line 36–38 min 5 cups
• Give rice a flavor boost by substituting an equal amount of chicken/
beef/vegetable broth for water.
DONENESS TEST
RICE* FOR FOOD
Crisp-Tender: add vegetables
when steaming heavily from vent
Crisp-Tender: add vegetables
when steaming heavily from vent
Crisp-Tender
Firm but Tender
Crisp-Tender: add vegetables
when steaming heavily from vent
Internal temperature
160°–165°F (71°–74°C)
Internal temperature 145°F (63°C)
Pink and opaque
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