Vegetables

See the Vegetable Steaming Chart in the STEAMING CHARTS section of this Owner’s Manual for suggested cooking times and amounts.

•Clean vegetables thoroughly before steaming. Cut off stems and peel and chop into uniform pieces if necessary. Keep in mind that smaller pieces steam faster than larger ones.

•Quantity, quality, freshness and size/uniformity may all affect steaming times. Adjust steaming times as desired.

•Experiment with various vegetables and combinations, and adjust cooking times to your personal taste.

Seafood

See the Seafood Steaming Chart in the STEAMING CHARTS section of this Owner’s Manual for suggested cooking times and amounts. (The steaming times listed in the chart are for fresh or fully thawed fish/shellfish.)

•Clean and prepare fresh seafood before steaming. Marinate fish before steaming to impart flavors.

•Use lettuce leaves under fish filet and fish steaks to catch some of the juice and to make removing the fish easier.

•Clams, oysters, and mussels may open at different times. Check the shells periodically to avoid over-cooking.

•Serve steamed seafood plain or add seasoned butter or margarine, lemon or your favorite sauces after steaming.

•Adjust steaming times to suit your personal taste.

Eggs

See the Egg Steaming Chart in the STEAMING CHARTS section of this Owner’s Manual for suggested cooking times and amounts.

•Steamed Eggs: Let the eggs sit at room temperature for 30 minutes to avoid cracking while cooking. Place the eggs into the dimples, large ends up. Cook according to the Egg

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