![Steaming Guide](/images/new-backgrounds/200938/20093813x1.webp)
Steaming Guide
Helpful Hints
•Times indicated are based upon 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 stove top.
Food
Quantity/Yield
Steaming Time
Cook’s Notes
Eggs
Soft cooked | Up to 12 Grade A large eggs | ||
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Hard cooked | Up to 12 Grade A large eggs | 15 minutes | |
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•Use second Steamer Tray.
•Run hard cooked eggs under cold water to stop cooking; refrigerate.
Dried Beans and Legumes
Black Beans
Peas
Chickpeas (Garbanzo)
Lentils
Great Northern Beans
Kidney Beans
1 cup (250 mL) of dried beans + 2 to 2 1/2 cups (500 mL to 625 mL) liquid
=approximately 3 cups (750 mL) cooked beans.
60minutes
35minutes
•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 completely cooked (salt and acids inhibit the softening of beans).
•After steaming, drain, rinse and drain again.
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