Cuisinart FRC-1000 User Manual - Page 14

GUIDE FOR STEAMING VEGETABLES, POULTRY AND SEAFOOD Put water into the cooking pot to the STEAM line. Arrange foods in a single layer on the steaming tray. Vegetables should be cut in similar sizes as indicated. Cooking times are approximate and will yield cooked, but crisp/tender vegetables. Add more time for more tender/softer vegetables or cut back on time for crispier vegetables to taste. Foods must be removed immediately after steaming to prevent overcooking. If cooking vegetables over rice, use chart to determine approximately when to add steaming tray to rice cooker. FOOD Asparagus Baby Bok Choy Broccoli Cabbage Leaves Carrots - Baby Carrots - Sliced Green Beans Lettuce Leaves, Butter Variety Peas, Snow Potatoes, New Potatoes, Yellow/Gold Potatoes, Sweet Squash, Summer/Zucchini Chicken Shrimp Fin Fish (salmon, swordfish, etc.) Eggs AMOUNT PREPARATION COOKING TIME 4 ounces (about 15 spears) trimmed and halved 2 whole halved 10 ounces 2-inch florets 4 leaves cored 12 ounces whole 6 ounces (about 1½ cups) sliced (½-inch thick) 5 ounces trimmed 6 leaves cored 4 ounces trimmed 12 ounces quartered 12 ounces ¾-inch pieces 1 pound ¾-inch cubes 6 ounces (2 cups, sliced) sliced (½-inch thick) 1 pound 2-inch strips 1 pound peeled and deveined 8 minutes 17 minutes 15 minutes 6 minutes 18 minutes 16 minutes 9 minutes 6 minutes 8 minutes 16 minutes 16 minutes 17 minutes 8 minutes 25 minutes 15 minutes 12 ounces cut to fit steaming tray 18 minutes up to 12 pierce pinhole in bottom 15 minutes - soft cooked of each egg 24 minutes - hard cooked 14