4
HELPFUL HINTS
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Steaming Time: Times listed in the Steaming Guide and Recipes are to be used as a
guide only . Times will vary, depending on the quantity and freshness of food, size of
pieces, spacing and placement of food on the steaming tray, microwave power*, and
personal preference .
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Smaller and/or thinner pieces of food will cook more quickly .
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Steaming times may vary in higher altitudes .
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If food is underdone for your taste, reheat in microwave at 30-second increments .
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As you get to know your steam case, adjust time to get the exact results you want: Less
time produces crisp-tender vegetables, more time results in softer textures .
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Cut food into consistently-sized pieces to ensure even cooking .
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When using a recipe, follow quantities as closely as possible for best results .
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Do not overfill steam case; distribute food evenly in one layer when possible .
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Poultry and thick cuts of fish should be completely thawed before steaming .
• Use oven mitts to remove steam case from microwave or oven . Transfer to a flat surface .
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Use caution when opening steam case . Steam is very hot and can burn skin . Carefully lift
the side of flap farthest from you first, to direct escaping steam away from you . Let
opened case sit for 1 minute; keep in mind that food will continue cooking as it cools .
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Always use tongs to remove food from the steam case .
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Food can be seasoned to taste with a touch of salt, spices and/or citrus after it is
removed from the microwave or oven .
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Ready-to-Eat Cues: Vegetables and fruits can be pierced with the tip of a knife or tines of
a fork to test for doneness . For meats, poultry and fish, use a thermometer to check
internal temperature . Recommended temperature for chicken breast is 165°F, and for
fish is 145°F .
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Steaming is a great way to cook dried beans; they cook evenly without breaking up as
they often do if cooked on the stovetop .
