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English-10
STEAM COOKING CHART
Food
Amount Amount
of water
Pre- prep
Approximate
Time (Minutes)
Vegetables
Artichokes
4 to 6
1 liter
Whole/trimmed
30-32
Asparagus
0.5 kg
2 ½ cups
Whole/trimmed
10-14
Broccoli
1 bunch
3 cups
2-inch florets
10-14
Carrots
0.5 kg
3 cups
Peeled and
trimmed
10-14
Cauliflower 1 medium
head
3 cups
2-inch pieces
10-14
Corn on
the cob
4
3 cups
6-inches
25-30
Green beans
0.5 kg
2 ½ cups
Whole/trimmed
10-16
Snow peas
0.5 kg
2 ½ cups
Whole/trimmed
12-13
Potatoes
0.5 kg
3 cups
Whole
35-45
Yellow
squash or
zucchini
0.5 kg
2 ½ cups
Thickly sliced
12-14
Poultry
Chicken
breasts
700 g
3 ½ cups
Whole
26-30
Seafood
Lobster tails
Large
2 ½ cups
In shell
12-18
Large
Shrimp
0.5 kg
2 ½ cups
Peeled and
deveined
16-18
Salmon
0.5 kg
2 ½ cups Cut in serving size
pieces
16-18
Eggs
Eggs
8
3 cups
Whole in shell
18-25
KEEP WARM FUNCTION
1. If food is not in unit yet, place food to be reheated in inner pot.
2. Set the inner pot into unit. Make sure inner pot sits directly in contact with
heating plate by turning it slightly from right to left until it is seated properly.
Cover with lid.
3. Plug unit into appropriate electrical outlet.
4. The Start/Stop Button light will start to blink.
5. Press the Keep Warm Button and then press the Start/Stop Button . Both
Keep Warm and Start/Stop Button Lights will be solid, indicating selected
function has started.