www.oster.com
12
Egg Cooking and Food Steaming Guide
FOOD QUANTITY
COOKTIME
VEGETABLES
Broccoli/Caulifl ower
8 ounces
13-15 minutes
Green and Wax Beans
8 ounces
10-12 minutes
Carrots, sliced in 1/2 inch pieces
6 large
12-14 minutes
Baby Carrots
8 ounces
12-14 minutes
Corn
2 large ears, halved
45-50 minutes*
Winter Squash, Acorn
halved
22-24 minutes
Zucchini/Yellow Crookneck Squash, sliced in 1/2” rounds
2 large
19-20 minutes
Potatoes, medium red, cut into 1” pieces
2-4 potatoes
15-16 minutes
Sugar Snap Peas
8 ounces
12 1/2-13 minutes
Snow Pea Pods
8 ounces
12-13 minutes
MEATS
Breakfast Sausage, fully cooked, 3/4 inch thick
6 links
14-15 minutes
Sausage, fresh, 1 inch thick
6 links
18-20 minutes
Hamburger, 1/2 inch thick
1 patty
16-17 minutes
Chuck Steak, 3/4 inch thick
1/2 pound
16-20 minutes
Chicken, boneless tenders
6
16-18 minutes
Chicken, bone-in, halved breasts
2 large
45-48 minutes*
Hot Dogs
8
11-13 minutes
Meatballs frozen
12 ounces
13-14 minutes
Meatballs, 1” cooked, reheat
12 ounces
11-12 minutes
FISH
Large Shrimp
1 pound
11-12 minutes
Salmon
2 6-ounce fi llets
12-13 minutes
FROZEN FOOD
Frozen corn kernels
1/2 bag
11-12 minutes
EGGS
Poached, large
2
10 minutes
Poached, large
4
14 minutes
Poached, extra-large
4
15 minutes
Soft Boiled
4
8 minutes
Soft Boiled
6
11 minutes
Soft Boiled
8
13 minutes
Hard Boiled
4
16 minutes
Hard Boiled
6
18 minutes
Hard Boiled
8
19 minutes
Eggs in a Cup
2 in 2 cups
12 minutes
* The Egg Cooker/Mini Food Steamer includes a 30 minute timer. The timer will need to be re-set for any cook times that exceed 30 minutes.
Summary of Contents for CKSTSTMM10
Page 20: ...www oster com 20 NOTES NOTAS ...