Taylor AS-1550-BL instruction manual Tables of Cooking Times, Vegetables, Meat & Poultry

TABLES OF COOKING TIMES

Vegetables

?Steam leafy green vegetables for the shortest possible time as they lose color easily. ?Salt and season vegetables after steaming for best results.

?Frozen vegetables should not be thawed before steaming. Cooking time may vary from chart below. ?Clean the vegetables thoroughly. Cut off stems; trim, peel or chop if necessary. Smaller pieces will steam faster

than larger pieces. For softer vegetable texture, increase steaming time; for firmer texture, decrease steaming time according to taste.

?Quantity, quality, freshness, size and consistent temperature of frozen food may affect steam timing. Adjust water amount and cooking time as desired.

?Some frozen vegetables will produce better results if placed in the rice bowl during steaming. Frozen vegetables should be separated or stirred after 10-12 minutes. Use a long-handled fork or spoon to separate or stir to avoid steam burns on hands and arms.

VEGETABLE	QUANTITY	WATER FILL	STEAMING TIME
Asparagus	15.8 oz.	Min	12	– 15 min
Beans	8 oz.	Min	12	– 15 min
Broccoli	8 oz.	Min	08	– 11 min
Brussel Sprouts	8 oz.	Max	15	– 20 min
Cabbage	8 oz.	Min	10	– 13 min
Carrots – sliced thin	8 oz.	Min	10	– 12 min
Cauliflower	8 oz.	Min	13	– 16 min
Corn	3 ears	Max	20	– 23 min
Egg Hard-boiled	6	Max	15	– 25 min
Eggplant	8 oz.	Max	16	– 18 min
Mushrooms - quartered	8 oz.	Max	14	– 20 min
Peas	10 oz.	Max	15	– 17 min
Peppers – not stuffed	2 med.	Min	12	– 15 min
Potatoes – sliced	8 oz.	Min	10	– 12 min
Spinach –toss halfway through cooking	8 oz.	Min	14	– 16 min
Squash
• Summer and Zucchini – sliced thin	8 oz.	Min	12	– 15 min
• Acorn and Butternut – sliced thin	8 oz.	Max	22	– 26 min

Meat & Poultry

?Steaming has the advantage of allowing all the fat to drip away during cooking. Due to the gentle heat only choose tender, lean cuts of meat and trim off all fat. Steam in steam basket for best results.

?Use fresh herbs while steaming to add flavor.

?Prepare meat by trimming and removing bones. Smaller pieces will steam faster than larger pieces. For more well-done results, increase steaming time; for less well-done results, decrease steaming time according to taste. Check internal meat or poultry temperature for doneness with a Taylor thermometer.

?Quantity and consistent size of pieces may affect steam timing. Adjust water amount and cooking time as

desired.

FOOD	TYPE	QUANTITY	WATER	STEAMING
			FILL	TIME
Beef	½ inch slices of rump, sirloin	½ lb	Min	8 – 10 min
	or fillet steak.
Chicken	Boneless breast	4 pieces	Max	12 – 15 min
		4 oz each
	Drumsticks	4 pieces	Max	20 – 25 min
Lamb	Chops with or without bones	4 chops	Max	10 – 15 min
		(3/4 inch thick)
	Loin cut into pieces	1 lb	Max	10 – 15 min
Pork	Tenderloin, fillet, loin steaks	1 lb or 4 pieces	Min	5 – 10 min
	or loin chops	(1/2 inch thick)

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