Hamilton Beach 37548 Use and Care Manual - Page 15

Steaming Food With Rice Chart Cook the following on the WHITE RICE setting. TYPE OF FOOD MAXIMUM MAXIMUM MAXIMUM AMOUNT OF AMOUNT AMOUNT OF FOOD* OF RICE** WATER Asparagus, cut in 3-inch pieces 4 cups (946 ml) 2 cups (355 ml) fill to 2 line Broccoli, florets 4 cups (946 ml) 2 cups (355 ml) fill to 2 line Corn-on-the-Cob 2 ears 2 cups (355 ml) 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 4 cups (946 ml) 2 cups (355 ml) Chicken, tenders 12 oz. (340 g) 2 cups (355 ml) fill to 2 line fill to 2 line fill to 2 line fill to 2 line Salmon, fillet 12 oz. (340 g) 2 cups (355 ml) (2 fillets) Shrimp, peeled and deveined 24 oz. (681 g) 2 cups (355 ml) *Measured in 1-cup U.S. measure **Measured in rice measuring cup ***All times are for long grain white rice fill to 2 line fill to 2 line APPROX. COOKING TIME*** 34-36 min 34-36 min 36-38 min 36-38 min 34-36 min 34-36 min 34-36 min 36-38 min YIELD OF RICE* DONENESS TEST FOR FOOD 6 cups Crisp-Tender: add vegetables when steaming heavily from vent 5 cups Crisp-Tender: add vegetables when steaming heavily from vent 6 cups Crisp-Tender 5 cups Firm but Tender 5 cups Crisp-Tender: add vegetables when steaming heavily from vent 5 cups 5 cups Internal temperature 160°-165°F (71°-74°C) Internal temperature 145°F (63°C) 5 cups Pink and opaque • 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. 15