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Steaming Guide
* Water should be filled between the
MIN
and
MAX
lines.
Food
Steaming Time
Eggs
20-25 Minutes
Corn on the Cob
18-22 Minutes
Broccoli
8-12 Minutes
Carrots
12-18 Minutes
Red Potatoes
24-35 Minutes
Asparagus
8-14 Minutes
Cabbage
12-18 Minutes
Carrots
12-18 Minutes
Cauliflower
12-18 Minutes
Green Beans
14-20 Minutes
Peas
8-12 Minutes
Potatoes
24-40 Minutes
Rice
30-45 Minutes
Spinach
8-12 Minutes
Squash
16-30 Minutes
Zucchini
12-18 Minutes
Meat
Steaming Time
Safe Internal
Temperature
Fish
12-18 Minutes
140°F
Chicken
20-30 Minutes
165°F
Beef
18-26 Minutes
160°F
Pork
18-24 Minutes
160°F
Crab Legs
14-20 Minutes
145
°F
Note:
· Altitude, humidity and
outside temperature will
affect cooking times.
· These steaming charts
are for reference only.
Actual cooking times
may vary.
Since most vegetables
only absorb a small
amount of water, there
is no need to increase
the amount of water
with a larger serving of
vegetables.
Steaming times may
vary depending upon
the cut of meat being
used.
To ensure meat tastes
its best, and to prevent
possible illness, check
that meat is completely
cooked prior to serving.
If it is not, repeat the
steaming process until
the meat is adequately
cooked.
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