Aroma ARC-767-NGP manual Steaming Tables, May vary

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STEAMING TABLES

When steaming, Aroma® recommends using 2 cups of water with the provided measuring cup.

Meat Steaming Table

Vegetable Steaming Table

		MEAT				STEAMING TIME	SAFE INTERNAL
		MEAT				STEAMING TIME	TEMPERATURE
							TEMPERATURE
			Fish			25 Min.	140°
	Chicken					30 Min.	165°
			Pork			30 Min.	160°
						Medium = 25 Min.
			Beef			Medium-Well = 30 Min.	160°
						Well = 33 Min.

			•	Since most vegetables only absorb a small amount of water, there is
				no need to increase the amount of water with a larger serving of
	HELPFUL			vegetables.
	HELPFUL		•	Steaming times may vary depending upon the cut of meat being used.
	HINTS		•
	HINTS		•	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.
			•	Altitude, humidity and outside temperature will affect cooking times.
			•	These steaming charts are for reference only. Actual cooking times
	NOTE			may vary.
	NOTE

VEGETABLE	STEAMING TIME
Asparagus	20 Minutes
Broccoli	15 Minutes
Cabbage	25 Minutes
Carrots	25 Minutes
Cauliflower	25 Minutes
Corn	25 Minutes
Eggplant	30 Minutes
Green Beans	15 Minutes
Peas	20 Minutes
Spinach	20 Minutes
Squash	20 Minutes
Zucchini	20 Minutes

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Contents Rice Cooker & Food Steamer Page Important Read all instructions carefully before first use Important Safeguards2SAVE These Instructions This Appliance is for Household USE only Handle Tempered Glass Lid Steam Vent Warm Indicator LightCook Switch Parts IdentificationBefore First USE Place the inner cooking pot into the rice cooker To Cook RiceHours To Cook RiceWhite Rice Brown Rice RICE/WATER Measurement TablesTo Steam When wet may damage the rice cooker1112 To SteamTo Steam Food Simultaneously Cook Rice Rice if steaming and cooking rice simultaneouslyTables on page 8 for approximate rice cooking times Rice should not be left on Keep-Warm for more than 12 hours To Steam Food & Simultaneously Cook RiceMay vary Steaming TablesTo Cook SOUP, Chili or Stew Cooking pot when wet may damage the rice cookerFood should not be left on Keep-Warm for more than 12 hours To Cook SOUP, Chili or StewTo Clean Troubleshooting Courtesy of the USA Rice Federation About RiceCourtesy of the USA Rice Federation Did You Know? Recipes ⅓ cups Rolled oats not quick cooking ½ pound Spicy smoked sausage½ cups Rice Cups Chicken broth Tablespoons Creole seasoningShipping Warranty