Cuisinart FRC-800 manual

Guide for Steaming Vegetables, Poultry and Seafood

Put two liquid measuring cups of water into the cooking pot. Arrange foods in a single layer in the steaming tray. Vegetables should be cut in similar sizes as indicated. Cooking times are approximate and will yield cooked but crisp/tender vegetables. Add more time for more tender/softer vegetables or cut back on time for crispier vegetables to taste.

Foods must be removed immediately after vegetables have finished cooking to prevent overcooking. If cooking vegetables over rice, use chart to determine approximatley when to add steaming tray to rice cooker.

Note: A beep will indicate the end of a 3-minute preheating time. Cooking times below include the 3-minute preheat.

FOOD	AMOUNT	PREPARATION	COOKING TIME
Asparagus	4 ounces (about 15 spears)	trimmed and halved	8 minutes
Baby Bok Choy	2 whole	halved	17 minutes
Broccoli	10 ounces	2-inch florets	15 minutes
Cabbage Leaves	4 leaves	cored	6 minutes
Carrots - Baby	12 ounces	whole	18 minutes
Carrots - Sliced	6 ounces (about 1½ cups)	sliced (½-inch thick)	11 minutes
Green Beans	5 ounces	trimmed	9 minutes
Lettuce Leaves,	6 leaves	cored	6 minutes
Butter Variety
Peas, Snow	4 ounces	trimmed	8 minutes
Potatoes, New	12 ounces	quartered	16 minutes
Potatoes, Yellow/Gold	12 ounces	¾-inch pieces	16 minutes
Potatoes, Sweet	1 pound	¾-inch cubes	17 minutes
Squash, Summer/Zucchini	6 ounces (2 cups sliced)	sliced (½-inch thick)	8 minutes
Chicken	1 pound	2-inch strips	25 minutes
Shrimp	1 pound	peeled and deveined	15 minutes
Fin Fish (salmon,	12 ounces	cut to fit steaming rack	18 minutes
swordfish, etc.)

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