Publicidad
STEAMING TABLES
Meat Steaming Table
AMOUNT OF
MEAT
WATER
Fish
2 Cups
Chicken
2½ Cups
Pork
2½ Cups
Beef
2½ Cups
• Since most vegetables only absorb a small amount of water, there is
no need to increase the amount of water with a larger serving
of vegetables.
HELPFUL
• Steaming times may vary depending upon the cut of meat being
HINTS
used.
• To ensure meat tastes its best, and to prevent possible illness, check
that meat is completely cooked prior to serving. If it is not, simply
place more water in the inner pot and repeat the cooking process
until the meat is adequately cooked.
• Altitude, humidity and outside temperature will affect cooking times.
• These steaming charts are for reference only. Actual cooking times
may vary.
NOTE
14
SAFE INTERNAL
STEAMING TIME
TEMPERATURE
25 Min.
30 Min.
30 Min.
Medium = 25 Min.
Medium-Well = 30 Min.
Well = 33 Min.
VEGETABLE
140°
Asparagus
Broccoli
165°
Cabbage
160°
Carrots
160°
Cauliflower
Corn
Eggplant
Green Beans
Peas
Spinach
Squash
Zucchini
Vegetable Steaming Table
AMOUNT OF WATER
¾ Cup
½ Cup
1 Cup
1 Cup
1 Cup
1 Cup
1¼ Cups
1 Cup
¾ Cup
¾ Cup
¾ Cup
¾ Cup
STEAMING TIME
20 Minutes
15 Minutes
25 Minutes
25 Minutes
25 Minutes
25 Minutes
30 Minutes
15 Minutes
20 Minutes
20 Minutes
20 Minutes
20 Minutes
Publicidad
