Steaming Chart. Use a large spoon to remove the eggs. Place them in a heat-resistant colander and run cold water over the eggs for about 30 seconds to prevent them from further cooking.

•Poached Eggs: Place each raw egg into a separate heat resistant bowl or custard cup coated with butter or I Can’t Believe It’s Not Butter®. Season with salt and pepper, if desired. Place the custard cups into the Steamer Bowls and cover with the Lids. Cook according to the

Egg Steaming Chart.

•Scrambled Eggs: In a small mixing bowl, beat 6 eggs together with 2 tablespoons of milk or water and seasonings. Coat the Cooking Bowl with butter or I Can’t Believe It’s Not Butter® and pour in the egg mixture. Steam for 20-25 minutes in the Large/Center Steamer Bowl. Stir eggs about halfway through cooking, when the eggs start to set around the edge. Steam until a knife inserted into the eggs comes out clean.

STEAMING CHARTS

IMPORTANT: The times listed in the Steaming Charts are to be used only as a guide. Allow for differences in individual taste and preference. The times may also vary due to the shape, cut, and composition of the food.

Rice and Grain Steaming Chart*

RICE/GRAIN

AMOUNT OF RAW

AMOUNT OF

SUGGESTED

RICE/GRAIN

COLD WATER

COOKING TIME

 

White Rice,

 

11⁄4 cups

 

short, reg., long, or

1 cup

35 - 45 minutes

extra long

 

 

 

 

 

 

 

 

 

Brown Rice,

1 cup

11⁄4

cups

50 - 60 minutes

short, regular, or long

 

 

 

 

 

 

 

 

 

Wild Rice Blend

1 cup

11⁄4

cups

50 - 60 minutes

 

 

 

 

 

Rice Mix

6 - 7 ounces

12⁄3

cups

45 - 55 minutes

 

plus seasonings

 

 

 

Lentils

1 cup

2 cups

55 - 65 minutes

soaked overnight

 

 

 

 

Oatmeal, regular

1 cup

11⁄2

cups

15 - 25 minutes

 

 

 

 

 

* Steam rice and grains using the Cooking Bowl.

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