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Idiomas disponibles
Idiomas disponibles
Steaming Food With Rice Chart
TYPE OF FOOD
Yellow Squash and Red Bell
Peppers, sliced 1/4-inch thick
and 1-inch cubes
Chicken, tenders
Salmon, fillet
Shrimp, peeled and deveined
31–40 count
*Measured in 1-cup U.S. measure
**Measured in rice measuring cup
***All times are for long grain white rice
14
MAXIMUM
MAXIMUM
AMOUNT
AMOUNT
OF FOOD*
OF RICE**
4 cups
3 cups
(946 ml)
(532 ml)
20 oz.
3 cups
(567 g)
(532 ml)
20 oz.
3 cups
(567 g)
(532 ml)
24 oz.
3 cups
(680 g)
(532 ml)
(cont.)
MAXIMUM
APPROX.
AMOUNT
COOKING
OF WATER
TIME***
fill to 3 line
41–43 min
7 1/4 cups
fill to 3 line
46–48 min
7 1/2 cups
fill to 3 line
40–42 min
7 1/4 cups
fill to 3 line
39–41 min
7 1/4 cups
YIELD OF
DONENESS TEST
RICE*
FOR FOOD
Crisp-Tender: add
vegetables when
steaming heavily from
vent
Internal temperature
160°–165°F (71°–74°C).
Let stand on WARM
up to 10 minutes if
needed.
Internal temperature
145°F (63°C). Let stand
on WARM up to
10 minutes if needed.
Pink and opaque
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