Steaming Guide
Helpful Hints
•Times indicated are based upon use of fresh fruits, meats and seafood (frozen foods not recommended). Steaming times will vary according to size, temperature and freshness of foods.
•Suggested times are simply a guide. The lowest time will provide a
•The
•Use tongs to remove food from the steamer.
•Beans cooked in the Cuisinart steamer cook evenly and do not break up as readily as those cooked on the stovetop.
Food
Quantity/Yield
Steaming Time
Cook’s Notes
Eggs
Soft cooked | Up to 12 Grade A large eggs | 6 - 9 minutes |
eggs |
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Hard cooked | Up to 12 Grade A large eggs | 15 minutes |
eggs |
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•Use second steamer tray.
•Run hard cooked eggs under cold water to stop cooking. Refrigerate and cool completely before using.
Dried Beans and Legumes
Black Beans
Peas
Chickpeas (Garbanzo)
Lentils
Great Northern Beans
Kidney Beans
1 cup of dried beans + 2 to 2 1/2 cups liquid = approximately 3 cups cooked beans.
40 - 45 minutes
35 - 40 minutes
60minutes
35minutes
45 - 50 minutes
45 - 50 minutes
•Soak dried legumes (except lentils) overnight, drain, rinse & drain again.
•Spread drained beans evenly in rice bowl.
•Cover with water or unsalted stock; add fresh herbs, garlic cloves, onion or bay leaf.
•Do not add salt until beans are com- pletely cooked (salt and acids inhibit the softening of beans).
•After steaming, drain, rinse and drain again.
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