Figure E
To cover Rice Bowl, use about a 7” width of foil. Place the length over Bowl and across the handles; press length down and against outside of handles. Extend width of foil just beyond opposite sides of Bowl; leave a little space between foil and edge of Bowl. (Figure E)
To move Bowl, grip top of
NOTE: The water levels in the Base of the Steamer are as follows: Lo level = 1 1/2 cups or 12 ounces
Medium level = 2 1/2 cups or 20 ounces High level = 4 cups or 32 ounces
FRESH VEGETABLES
Weight, as specified for some vegetables in the Guide, is the purchased weight of the food before it is trimmed, peeled, or cleaned.
Freshness, size/uniformity, and quantity will affect steaming time and quality of results. Use crisp, firm vegetables.
Select uniform foods or cut pieces as evenly as possible. Use amounts as recommended in the Steaming Guide.
Stirring is recommended when steaming some foods. Use a long handled spoon to stir. Steam foods until just crisp, tender for best flavor and food value.
Season vegetables after steaming.
| Weight/Or | Use | Use | Water | Approx. |
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Fresh | Number | Rice | Drip | Fill Line | Time |
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Vegetables | Pieces | Bowl | Tray | In Base | (Minutes) | Tips |
Artichokes, | No | Yes | Hi | ■ Trim top, tips and bottom | ||
whole |
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| so each sits flat. |
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| ■ Pull open slightly and soak |
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| in water (10 mins.) to clean. |
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| ■ Use tongs to remove from |
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| Steaming Bowl. |
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