Hamilton Beach 37517 - Page 14

14
TYPE OF FOOD
MAXIMUM
AMOUNT
OF FOOD*
MAXIMUM
AMOUNT
OF RICE**
MAXIMUM
AMOUNT
OF WATER
APPROX.
COOKING
TIME***
YIELD OF
RICE*
DONENESS TEST
FOR FOOD
Yellow Squash and Red Bell
Peppers, sliced 1/4-inch thick
and 1-inch cubes
4 cups
(946 ml)
4 cups
(710 ml)
Fill to 4 line 23–25 min 8 1/2 cups Crisp-Tender: add
vegetables when steaming
heavily from vent
Chicken, tenders 18 oz.
(510 g)
4 cups
(710 ml)
Fill to 4 line 23–25 min 8 1/4 cups Internal temp 160°–165°F
(71°–74°C). Let stand on
WARM up to 10 minutes
if needed.
Salmon fillet 18 oz.
(510 g)
4 cups
(710 ml)
Fill to 4 line 23–25 min 9 cups Internal temperature
145°F (63°C). Let stand on
WARM up to 10 minutes if
needed.
Shrimp, peeled and deveined
31–40 count
18 oz.
(510 g)
4 cups
(710 ml)
Fill to 4 line 23–25 min 9 cups Pink and opaque
*Measured in 1-cup U.S. measure
**Measured in rice measuring cup
***All times are for long grain white rice
Steaming Food With Rice Chart (cont.)