Cuisinart FRC-800A manual Guide for Steaming Vegetables, Poultry and Seafood

Guide for Steaming Vegetables, Poultry and Seafood

Put two liquid measure 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	120 g (about 15 spears)	trimmed and halved	8 minutes
Baby Bok Choy	2 whole	halved	17 minutes
Broccoli	300 g	5 centimetre florets	15 minutes
Cabbage Leaves	4 leaves	cored	6 minutes
Carrots - Baby	360 g	whole	18 minutes
Carrots - Sliced	180 g (about 1½ cups)	sliced (1centimetre thick)	11 minutes
Green Beans	150 g	trimmed	9 minutes
Lettuce Leaves,	6 leaves	cored	6 minutes
Butter Variety
Peas, Snow	120 g	trimmed	8 minutes
Potatoes, New	360 g	quartered	16 minutes
Potatoes, Yellow/Gold	360 g	2 centimetre pieces	16 minutes
Potatoes, Sweet	450 g	2 centimetre cubes	17 minutes
Squash, Summer/Zucchini	180 g (2 cups sliced)	sliced (1 centimetre thick)	8 minutes
Chicken	450 g	5centimetre strips	25 minutes
Prawns	450 g	peeled and deveined	15 minutes
Fin Fish (salmon,	360 g	cut to fit steaming rack	18 minutes
swordfish, etc.)

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