STEAMING TABLES
When steaming, Aroma® recommends using 3 cups of water with the provided measuring cup.
Minutos 20 | Espárragos |
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Minutos 15 | Brocoli |
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Minutos 25 | Col |
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.variar pueden cocer | NOTA |
de tiempos Los .vapor al cocer de tabla esta referencia para sólo Es | • |
.exterior |
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temperatura la y humedad, la altitud, la cocer de tiempo el Afectarán | • |
Meat Steaming Table
MEAT |
| STEAMING TIME |
| SAFE INTERNAL | |
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| TEMPERATURE | |||
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Fish |
| 25 Min. |
| 140° |
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Chicken |
| 30 Min. |
| 165° |
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Pork |
| 30 Min. |
| 160° |
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| Medium = 25 Min. |
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Beef |
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| 160° |
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| Well = 33 Min. |
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• 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 vegetables.
HELPFUL • Steaming times may vary depending upon the cut of meat being
HINTS
used.
• 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
Vegetable Steaming Table
VEGETABLE | STEAMING TIME |
Asparagus | 20 Minutes |
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Broccoli | 15 Minutes |
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Cabbage | 25 Minutes |
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Carrots | 25 Minutes |
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Cauliower | 25 Minutes |
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Corn | 25 Minutes |
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Eggplant | 30 Minutes |
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Green Beans | 15 Minutes |
Minutos 25 | Zanahoria |
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Minutos 25 | or Coli | |
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Minutos 25 | Maiz |
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Minutos 30 | Berenjena |
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Minutos 25 | Ejotes |
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Minutos 20 | Chicharos |
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Minutos 20 | Espinaca |
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Minutos 20 | Calabaza |
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Minutos 20 | Calabacín |
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COCIMIENTO | VEGETAL |
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DE TIEMPO |
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| .carne la cocida bastante esté que hasta cocer de proceso |
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| el repite y desmontable olla la en agua más pon sólo cocida, está no |
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| Si .servirla de antes cocida bien está si carne la prueba enfermedad, |
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| posible una prevenir y carne la mejor lo sepa que asegurar Para | • |
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| .vapor al cocer |
| ÚTILES | ||
| de tiempo el usada carne la de corte del dependiente variar Puede | • | ||||||
| CONSEJOS | |||||||
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| .vegetales de grande |
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| más porción una para agua de cantidad la aumentar que hay |
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| vegetales, los de mayoría la agua poca absorben que Puesto | • |
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| .Min 33 = hecho Muy |
| vaca |
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| 160° |
| .Min 30 = hecho Bien |
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| .Min 25 = punto su En |
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| 160° |
| .Min 30 |
| Cerdo de Carne | |||
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| 165° |
| .Min 30 |
| Pollo |
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| 140° |
| .Min 25 |
| Pescado | |||
| SANA |
| COCIMIENTO |
| CARNE | |||
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| TEMPERATURA |
| DE TIEMPO |
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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
may vary.
NOTE
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Peas | 20 Minutes |
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Spinach | 20 Minutes |
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Squash | 20 Minutes |
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Zucchini | 20 Minutes |
vegetales los vapor al cocer para Tabla | carnes las vapor al cocer para Tabla |
.vapor al cocinar cuando provista medir de taza la con agua de tazas 3 utilizar recomiendan ®Aroma | |
VAPOR AL COCER DE TABLAS | |
