23
Steaming Tips
•
Steam time will vary, depending on size, starting temperature of food,
altitude and desired doneness. Approximate cooking times are listed in the
chart on page 24.
•
Always use potholders or oven mitts when removing or replacing the hot
Cover, or Steam Inset with cooked food.
• Do not place Steamer directly under cabinets during cooking; the escaping
steam could damage the finish of the cabinets.
•
Use the Steam Trivet, Steam Inset, and all other parts, with this Steamer/
Dehydrator only. Not for oven or microwave use.
• Never allow the Steamer to cook dry. Add warm water as necessary, ap
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proximately every 30 minutes, Cold water can also be used, but it will take
additional time to return water to steaming temperature. Do not overfill
unit. Maximum water capacity of this Steamer is 1 1/2 cups (12 onces),
which will steam cook for about 30 minuts.
• Use potjolders or oven mitts to remove Cover during steaming. Always tilt
cover away from you to avoid steam bums.
•
When steaming foods in high-altitude locations, it may be necessary to
extend steaming times because water boils below 212"F ./100"C.
•
When poaching eggs place in lightly oiled heatproof custard cups and
arrange in the Steam Inset. Place Vented Dome Cover on Base and switch
to Steam. Begin timing when steam begins to form inside Cover. See chart
on page 24 for cooking times.
• For uniform cooking:
Cut food into similar sized pieces.
Do not ove load Steam Inset.
Thaw frozen foods, and drain if necessary, before steaming.
Do not lift Cover unnecessarily during steaming.
