Cookworks XJ-10102A0 - Steaming Charts; Vegetable Steaming Guide; Meat Steaming Guide

Issue 1 29/6/2017 9
Vegetables
Quantity
Water
level
Time
Artichokes, whole
4 medium
Max
37-40
Asparagus, spears
½ - 1lb
(½” diameter)
Min
13-15
Beans – green, cut or whole
1lb
Max
25-28
Broccoli, spears
1lb
Min
12-14
Cabbage
1lb
Min
17-19
Carrots
1lb
Min
15-17
Cauliflower – whole
Medium
(2½ lb)
Min
14-16
Corn on cob
~ 8 pieces
(2¾ - 3 “ long)
Min
17-19
Mushrooms, whole
10 oz
Min
10-11
Onions, whole to partially
cook for grilling
1lb med. size
Min
7-9
Peas – green
1½ lb in pods
Min
14-16
Peppers, sweet whole to
partially cook for stuffing
4 medium
Min
9-11
Potatoes, whole
1lb / 8 small
Min
17-19
Spinach
10 oz
Min
10-12
Squash – summer yellow
and courgette
1lb
Med. Size
Min
11-13
Turnips
1lb / 5 small
Min
12-14
Meat
Quantity
Water
level
Time
Chicken – Breast boneless
½lb
(4-5 piece)
Min
14-16
Chicken – Breast split with
bone
1 - 1
1
/
4
lb
(2 pieces)
Max
37-41
Chicken – drumstick with
bone
1lb
(4 pieces)
Max
32-36
Chicken – thigh with bone
1lb
(2 pieces)
Max
34-37
Frankfurters
1lb
(8-10 )
Min
12-14
Sausage - Bratwurst
1lb
Min
17-19
Sausage - Kielbasa
1¾lb
Min
19-21