STEAMING TABLES
When steaming, Aroma® recommends using 2 cups of water with the provided measuring cup.
BEFORE FIRST USE
Meat Steaming Table
MEAT |
| STEAMING TIME |
| SAFE INTERNAL |
|
| 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 |
|
| 160° | |
|
| 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 place more water in the stainless steel 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
8
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 |
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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 |
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1. Read all instructions.
2.Remove all packaging materials and check that the steam tray has been received in good condition.
3.Tear up all plastic bags as they can pose a risk to children.
4.Wash steam tray in warm, soapy water. Rinse and dry thoroughly.
| • | Use only with Aroma® Rice Cooker model |
| • | Do not use abrasive cleaners or scouring pads. |
NOTE | • | If the manual is misplaced, a replacement copy may be downloaded at www.AromaCo.com. |
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