Hamilton Beach 37518, Manual

Page: 14 / 48

14
Steaming Food With Rice Chart
(cont.)
TYPE OF FOOD
MAXIMUM
AMOUNT
OF FOOD*
MAXIMUM
AMOUNT
OF RICE**
MAXIMUM
AMOUNT
OF WATER
APPROX.
COOKING
TIME***
YIELD OF
RICE*
DONENESS TEST
FOR FOOD
Yellow Squash and Red Bell
Peppers, sliced 1/4-inch thick
and 1-inch cubes
2 1/4 cups
(532 ml)
2 cups
(354 ml)
fill to 2 line 40–42 min 4 1/2 cups Crisp-Tender
Chicken, tenders 10 oz. (283 g) 2 cups
(354 ml)
fill to 2 line 44–46 min 4 1/2 cups Internal temperature
160°–165°F (71°–74°C)
Salmon, fillet 8 oz. (227 g) 2 cups
(354 ml)
fill to 2 line 43–45 min 5 cups Internal temperature
145°F (63°C)
Shrimp, peeled and deveined
31–40 count
10 oz. (283 g) 2 cups
(354 ml)
fill to 2 line 42–44 min 5 cups Pink and opaque
*Measured in 1-cup U.S. measure
**Measured in rice measuring cup
***All times are for long grain white rice