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MEAT STEAMING CHART:
Meat
Amount of Water
Steaming Time
Safe Internal
Temperature
Fish
2 Cups
15 Min.
140º
Chicken
2½ Cups
20 Min.
165º
Pork
2½ Cups
20 Min.
160º
Beef
2½ Cups
Medium = 15 Min.
Medium-Well = 20 Min.
Well = 23 Min.
160º
NOTE:
•
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, simply place more
water in the inner cooking pot and repeat the cooking process until the
meat is adequately cooked.
•
When steaming and cooking rice simultaneously, follow the instructions on
page 9. Place the stainless steel steam tray over the rice as it cooks for the
amount of time needed, checking the food every so often for doneness.
Do not cook more than 8 cups uncooked rice while steaming, or the
stainless steel steam tray will not fit into the rice cooker.
•
When possible, keep the tempered glass lid closed during the entire
steaming process. Opening the tempered glass lid will cause a loss of heat
and steam, resulting in a slower cooking time. If you find it necessary to
open the lid, you may want to add a small amount of water to help restore
the cooking time.
•
Altitude, humidity and outside temperature will affect cooking times.
•
This steaming chart is for reference only. Actual cooking times may vary.
NO
TA
:
•
Lostiempos
decocimiento
puedenvariar
dependiendode
loscortes
dela
carne.
•
Paraasegurarn
osque
lacarne
tengasu
mejorsabor
ypara
prevenir
posiblesenfermedades,
verifiqueque
lacarne
estécompletamente
cocinadaantes
deservirla;
sino
esasí,
simplementeponga
másagua
en
lacharo
lainterior
yrepita
elproceso
decocimiento
hastaque
lacarne
estéadecuadamente
cocinada.
•
Cuandoguise
ycocine
alvapor
arrozsimultáneamente,
sigalas
instruccionesde
lapágina
9.Coloque
lacharola
devapor
sobreel
arroz
mientraseste
seesté
cocinandopor
lacantidad
detiempo
indicada,al
tiempoque
inspeccionafrecuentemente
lacomida
paraverificar
su
cocimiento.No
cocinemás
de8
tazasde
arrozcrudo
mientrasse
cocine
alvapor
porquela
charolano
entraráen
laolla
.
•
Mantengala
tapacerrada
duranteel
procesode
cocimientoya
queal
abrirlacausará
unapérdida
devapor
yde
calor,provocando
untiempo
decocimiento
máslento
.Si
estotalmente
necesarioquitar
latapa,
cercióresede
agregarun
pocode
aguapara
restaurarel
tiempode
cocimiento.
•
Laaltitud,
lahumedad
yla
temperaturaexterior
definitivamenteafectarán
lostiempos
decocimiento.
•
Esta“
Tablapara
coceral
vaporlas
carnes”
essolo
comoreferencia;
lostiempos
realesde
cocimientovariarán.
11
Carne
Cantidadde
agua
Tiempode
cocimiento
Temperaturasana
Pescado
2Tazas
15Min.
140º
Pollo
2
½
Tazas
20Min.
165º
Carnede
cerdo
2
½
Tazas
20Min.
160º
Carnede
vaca
2
½
Tazas
Ensu
punto=
15Min.
Bienhecho
=20
Min.
Muyhecho
=23
Min.
160º
TABLAPARA
COCERAL
VAPORLAS
CARNES:
11
STEAMING GUIDE
GUIASDE
COCCION