Steam
1. Using the provided rice measuring cup, add 1
cups of water to the inner pot.
2. Place the inner pot into the cooker.
3. Place desired food in the provided steam tray,
place the tray on the inner pot then securely set
the lid on top.
4. Plug the power cord into an available 120V AC
outlet.
5. Press the cook switch down. The cook indicator
light will illuminate as the cooker begins
heating. For suggested steaming times for
meat and vegetables, see "Meat & Vegetable
Steaming Tables" on page
9
.
6. Once the suggested amount of time has
passed, remove the lid using caution and check
food for doneness.
7. To prevent overcooking, remove steamed food
immediately once it is cooked. Wear protective,
heat-resistant gloves to prevent injury as the
steam tray will be hot.
8. When finished steaming, turn the cooker off by
unplugging the power cord.
8.
1. To steam foods while cooking rice or grain
below, begin by following steps 1 through 6 of
"Rice & Grain" on page
7
.
2. Place desired food in the provided steam tray,
place the tray on the inner pot then securely set
the lid on top.
3. Cook food according to the "Meat & Vegetable
Steaming Tables" on page
9
.
4. Once the suggested amount of time has
passed, remove the lid using caution and check
food for doneness.
5. If food is finished steaming, remove the steam
tray. Wear protective, heat-resistant gloves to
prevent injury as the steam tray will be hot.
6. Place the lid back on and allow the cooking
cycle to continue.
7. Once rice or grain is ready, the cook switch will
automatically flip up and the cooker will switch
to
Warm
.
8. When finished serving, turn the cooker off by
unplugging the power cord.
Steam & Cook
Meat & Vegetable
Steaming Tables
Meat
Steaming Time
Internal
Temperature
Fish
25 Minutes
140°F
Chicken
30 Minutes
165°F
Pork
30 Minutes
160°F
Beef
Medium = 25 Minutes
Medium-Well = 30 Minutes
Well = 33 Minutes
160°F
*
When steaming, Aroma
®
recommends using 1 cup of
water with the provided rice measuring cup.
Vegetable
Steaming Time
Asparagus
20 Minutes
Broccoli
15 Minutes
Cabbage
25 Minutes
Carrots
25 Minutes
Cauliflower
25 Minutes
Corn on the Cob
25 Minutes
Green Beans
15 Minutes
Peas
20 Minutes
Spinach
20 Minutes
Squash
20 Minutes
Zucchini
20 Minutes
9.
Helpful
Hints:
Smaller foods may
be placed on a heat
resistant dish and then
placed onto the steam
tray. Parchment paper
or aluminum foil may
be used as well. Place
the paper foil in the
center of the steam tray
and ensure it does not
create a seal along the
bottom of the steam
tray. For best results,
it is recommended to
puncture small holes in
the paper/foil.
The provided rice
measuring cup is
equivalent to a ¾
standard U.S. cup.
Note:
· We recommend
beginning to steam your
foods towards the end
of the rice cooking cycle.
This will allow steamed
food and cooked
grains to be ready
around the same time.
See the “Rice/Grain &
Water Measurement
Tables” on page
10
for
approximate cooking
times.
· Food should not be left
in the cooker on
Warm
for more than 12 hours.
Helpful
Hints:
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.
To ensure meat tastes
its best and to prevent
food-borne illness,
check that the meat is
completely cooked prior
to serving. If the meat
is still uncooked, simply
add more water to the
inner pot and repeat the
steaming process until
the meat is adequately
cooked.
Note:
· Altitude, humidity and
outside temperature will
affect cooking times.
· These steaming charts
are for reference only.
Actual cooking times
may vary.
