Meat Steaming Table:
Vegetable Steaming Table:
MEAT
AMOUNT OF
WATER
STEAMING TIME
SAFE INTERNAL
TEMPERATURE
Fish
2 Cups
25 Min.
140°
Chicken
2½ Cups
30 Min.
165°
Pork
2½ Cups
30 Min.
160°
Beef
2½ Cups
Medium = 25 Min.
Medium-Well = 30 Min.
Well = 33 Min.
160°
USING YOUR RICE COOKER
VEGETABLE
AMOUNT OF WATER
STEAMING TIME
Asparagus
¾ Cup
20 Minutes
Broccoli
½ Cup
15 Minutes
Cabbage
1 Cup
25 Minutes
Carrots
1 Cup
25 Minutes
Cauliflower
1 Cup
25 Minutes
Corn
1 Cup
25 Minutes
Eggplant
1¼ Cups
30 Minutes
Green Beans
1 Cup
15 Minutes
Peas
¾ Cup
20 Minutes
Spinach
¾ Cup
20 Minutes
Squash
¾ Cup
20 Minutes
Zucchini
¾ Cup
20 Minutes
15
NOTE:
•
Altitude, humidity and outside temperature will affect cooking times.
•
These steaming charts are for reference only. Actual cooking times
may vary.
HELPFUL HINTS:
•
Steaming times may vary depending on 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, simply place
more water in the inner cooking pot and repeat the cooking process until
the meat is adequately cooked.
•
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.
Tabla
paracocer
alvapor
lascarnes:
Tabla
paracocer
alvapor
losvegetales:
CARNE
CANTIDADDE
AGUA
TIEMPODE
COCIMIENTO
TEMPERATURA
SANA
Pescado
2T
azas
25Min.
140°
Pollo
2-1/2T
azas
30Min.
165°
Carnede
cerdo
2-1/2T
azas
30Min.
160°
Carnede
vaca
2-1/2T
azas
Ensu
punto=
25Min.
Bienhecho
=30
Min.
Muyhecho
=33
Min.
160°
COMOUSAR
SUARROCERA
VEGETAL
CANTIDADDE
AGUA
TIEMPODE
COCIMIENTO
Calabacín
¾
Taza
20Minutos
Calabaza
¾
Taza
20Minutos
Espinaca
¾
Taza
20Minutos
Chicharos
¾
Taza
20Minutos
Ejotes
1T
aza
25Minutos
Berenjena
1
¼Tazas
30Minutos
Maiz
1T
aza
25Minutos
Coliflor
1T
aza
25Minutos
Zanahoria
1T
aza
25Minutos
Col
1T
aza
25Minutos
Brocoli
½Taza
15Minutos
Espárragos
¾
Taza
20Minutos
15
NOTA:
•
Afectaránel
tiempode
cocerla
altitud,la
humedad,y
latemperatura
exterior.
•
Essólo
parareferencia
estatabla
decocer
alvapor
.Los
tiemposde
cocerpueden
variar.
CONSEJOSÚTILES:
•
Puedevariar
dependientedel
cortede
lacarne
usadael
tiempode
coceral
vapor.
•
Paraasegurar
quesepa
lomejor
lacarne
yprevenir
unaposible
enfermedad,prueba
lacarne
siestá
biencocida
antesde
servirla.Si
no
estácocida,
sólopon
másagua
enla
ollay
repiteel
procesode
cocer
hastaque
estébastante
cocidala
carne.
•
Puestoque
absorbenpoca
aguala
mayoríade
losvegetales,
nohay
queaumentar
lacantidad
deagua
parauna
porciónmás
grandede
vegetales.
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