Cuisinart STM-1000 User Manual - Page 8

HELPFUL HINTS • S teaming times stated in the Steaming Guide and Recipes are only to be used as a guide. Times may vary depending on the quantity, size of pieces, spacing and placement of food on the steaming tray, and personal preference. • F or the most consistent results, food pieces should be similar in size. • S teaming times will vary according to size, temperature, freshness of foods and personal taste. • M eat, poultry and seafood should be thawed completely before steaming. • N ever add seasonings, broth or herbs to the water reservoir. • N o liquids other than water should be used in the water reservoir. • W hen using recipes, follow quantities as closely as possible for best results. • S ome foods, such as grains and rice, can be steamed in ovenproof dishes and covered with aluminum foil. See the recipe section for examples. • F or high altitude cooking, steaming times may need to be increased. • F or optimum results, do not overfill steaming tray; distribute evenly in a single layer. • R eady-to-Eat Cues: Vegetables and fruits will be easy to pierce with by the tip of a knife or tines of a fork. Their colors will also brighten. For meats and chicken, check the internal temperature. The recommended temperature for chicken breast is 165°F. The recommended temperature for fish is 145°F. • To check on food during the steam cycle, always press the PAUSE button to stop flow of steam. Wait a second before lifting the lid. • Always lift the side of lid farthest away from you first, to allow steam to escape away from you. • Times indicated are based upon use of fresh vegetables, meats and seafood (frozen chicken or meat are not recommended). Steaming times will vary according to size, temperature, freshness of foods and personal taste. • Preset times are a good guide, but as you use your steamer, you may want to adjust the time to get the exact results you want. Less time will produce a "crisp-tender" vegetable; more will give you a softer texture. • Be sure to cover foods placed into steamer in dishes to avoid steam condensing in bottom of dish. We suggest using aluminum foil. • Always use tongs to remove food from the steamer. Use mitts or potholders to lift tray out of steamer before removing food. • The steamer is a great way to cook dried beans. You'll find they cook evenly and do not break up as readily as those cooked on the stovetop. • Use the REHEAT button for bringing food up to serving temperature. The recommended serving temperature for food is at least 165º F. • Steaming is the best cooking method when it comes to making baby food: Steam food until very tender. Process in either a blender or food processor, adding breast milk or filtered water, 1 tablespoon at a time, to desired consistency. STEAMING GUIDE PROTEINS Food Amount Preparation Function Time Chicken breast 4 chicken breasts, about 1½ pounds total; yields 4 cups cubed Trimmed of any excess fat Poultry 15 to 20 minutes Clams 1 dozen Scrubbed Seafood 6 to 8 minutes Crab legs, fresh 1 pound Rinsed Seafood 8 minutes Crab legs, frozen 1 pound Rinsed Seafood 10 minutes Fish fillet, thick, e.g., salmon ¾ pound Rinsed Seafood 15 minutes Fish fillet, thin, e.g., flounder/sole ½ pound Rinsed Seafood 6 to 8 minutes Fish, whole 2 pounds Cleaned and rinsed Seafood 20 minutes Fish, whole 1 to 1½ pounds Cleaned and rinsed Seafood 15 minutes Lobster tail 4 lobster tails Rinsed Seafood 10 minutes Mussels 2 pounds Scrubbed and debearded Seafood 6 to 8 minutes Shrimp 1 pound Peeled and deveined Seafood 6 minutes Shrimp, frozen 1 pound N/A Seafood 10 minutes 8