Hamilton Beach 37522 Use and Care Manual - Page 13

Steaming Food With Rice Chart Chart is based on measuring rice and water with the rice measuring cup provided. If you lose the rice measuring cup, one rice measuring cup equals 6 oz. (177 ml) or approximately 3/4 cup U.S. measure, or follow the recommended two parts water to one part rice. TYPE OF FOOD MAXIMUM AMOUNT OF FOOD* MAXIMUM AMOUNT OF RICE** Asparagus, cut in 3-inch pieces 6 cups (1.42 L) 5 cups (887 ml) Broccoli, florets 6 cups (1.42 L) 5 cups (887 ml) Corn-on-the-Cob 4 ears 5 cups (887 ml) Potatoes, cut in 3/4-1 inch chunks 5 cups (1.18 L) 5 cups (887 ml) MAXIMUM AMOUNT OF WATER Fill to 5 line Fill to 5 line Fill to 5 line Fill to 5 line Yellow Squash and Red Bell Peppers, 6 cups (1.42 L) 5 cups (887 ml) sliced 1/4-inch thick and 1-inch cubes Chicken, tenders 24 oz. (681 g) 5 cups (887 ml) Fill to 5 line Fill to 5 line Salmon fillet 19 oz. (540 g) 5 cups (887 ml) Fill to 5 line (3 fillets) Shrimp, peeled and deveined 24 oz. (681 g) 5 cups (887 ml) Fill to 5 line *Measured in 1-cup U.S. measure **Measured in rice measuring cup ***All times are for long grain white rice APPROX. COOKING TIME*** 21-23 min 21-23 min 24-26 min 20-22 min 20-22 min YIELD OF RICE* 11 3/4 cups 11 3/4 cups 11 cups 11 3/4 cups 11 cups DONENESS TEST FOR FOOD Crisp-Tender Crisp-Tender Crisp-Tender Tender. Let stand 10 minutes on WARM. Crisp-Tender 22-24 min 20-22 min 21-23 min 13 cups 11 cups 12 cups Internal temperature 160°-165°F (71°- 74°C). Let stand 10 minutes on WARM. Internal temperature 145°F (63°C). Let stand 10 minutes on WARM. Pink and opaque. Let stand 10 minutes on WARM. • 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. • Give rice a flavor boost by substituting an equal amount of chicken/ beef/vegetable broth for water. 13