Hamilton Beach Digital Simplicity 37548 - Steam Cooking Reference Chart

12
TYPE OF FOOD
MAXIMUM AMOUNT
OF FOOD*
MAXIMUM AMOUNT
OF WATER*
APPROX.
COOKING TIME
DONENESS TEST
FOR FOOD
Vegetables:
Asparagus, cut in 3-inch pieces 4 cups (946 ml) 2 cups (473 ml) 6–8 min Crisp-tender
Broccoli, florets 4 cups (946 ml) 2 cups (473 ml) 4–6 min Crisp-tender
Carrots, sliced 1/4-inch thick 4 cups (946 ml) 2 cups (473 ml) 10–12 min Crisp-tender
Corn-on-the-Cob 2 ears 2 cups (473 ml) 10–12 min Crisp-tender
Potatoes, 3/4-inch cubes 4 cups (946 ml) 2 cups (473 ml) 18–20 min Tender
Zucchini, sliced 1/4-inch thick 4 cups (946 ml) 2 cups (473 ml) 4–6 min Crisp-tender
Poultry/Seafood:
Chicken, tenders 20 oz. (567 g) 2 cups (473 ml) 15–17 min Internal temperature
160°–165°F (71°–74°C)
Salmon, fillet 20 oz. (567 g) 2 cups (473 ml) 15–17 min Internal temperature
145°F (63°C)
Shrimp, peeled and deveined
31–40 count
24 oz. (681 g) 2 cups (473 ml) 10–12 min Pink and opaque
*Measured in 1-cup U.S. measure
Cook the following on the STEAM COOK setting.
Steam Cooking Chart
• 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.