Hamilton Beach 37522 Manual De Instrucciones página 13

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Idiomas disponibles

Idiomas disponibles

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
Asparagus, cut in 3-inch pieces
Broccoli, florets
Corn-on-the-Cob
Potatoes, cut in 3/4–1 inch chunks 5 cups (1.18 L) 5 cups (887 ml)
Yellow Squash and Red Bell Peppers,
sliced 1/4-inch thick and 1-inch cubes
Chicken, tenders
Salmon fillet
Shrimp, peeled and deveined
*Measured in 1-cup U.S. measure
**Measured in rice measuring cup
***All times are for long grain white rice
• 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.
MAXIMUM
MAXIMUM
AMOUNT
AMOUNT
OF FOOD*
OF RICE**
6 cups (1.42 L) 5 cups (887 ml)
6 cups (1.42 L) 5 cups (887 ml)
4 ears
5 cups (887 ml)
6 cups (1.42 L) 5 cups (887 ml)
24 oz. (681 g)
5 cups (887 ml)
19 oz. (540 g)
5 cups (887 ml)
(3 fillets)
24 oz. (681 g)
5 cups (887 ml)
MAXIMUM
APPROX.
AMOUNT
COOKING
YIELD OF
OF WATER
TIME***
Fill to 5 line
21–23 min
11 3/4 cups
Fill to 5 line
21–23 min
11 3/4 cups
Fill to 5 line
24–26 min
11 cups
Fill to 5 line
20–22 min
11 3/4 cups
Fill to 5 line
20–22 min
11 cups
Fill to 5 line
22–24 min
13 cups
Fill to 5 line
20–22 min
11 cups
Fill to 5 line
21–23 min
12 cups
• Give rice a flavor boost by substituting an equal amount of chicken/
beef/vegetable broth for water.
DONENESS TEST
RICE*
FOR FOOD
Crisp-Tender
Crisp-Tender
Crisp-Tender
Tender. Let stand 10 minutes
on WARM.
Crisp-Tender
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.
13
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Este manual también es adecuado para:

37528

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