Wolf Appliance Company IS15/S Wolf Steaming Guide, wolfappliance.com, Fresh Vegetables, Melting

Wolf Steaming Guide 15

wolfappliance.com

Steaming Guide

FOOD	TEMP	INSERT PAN	AMOUNT	TIME	AMOUNT	TIME
FRESH VEGETABLES
Asparagus	HIGH	Perforated	1 lb (.5 kg)	6–8 min	2 lbs (.9 kg)	8–10 min
Broccoli, flowerettes	HIGH	Perforated	1 lb (.5 kg)	5–6 min	2 lbs (.9 kg)	10–12 min
Carrots, 1/4" (6) slices	HIGH	Perforated	1 lb (.5 kg)	10–12 min	2 lbs (.9 kg)	16–18 min
Cauliflower, flowerettes	HIGH	Perforated	1 lb (.5 kg)	9–11 min	2 lbs (.9 kg)	15–17 min
Corn on the cob, husk removed	HIGH	Perforated	7–8 ears	15–18 min
Eggplant, 1/2" (13) slices	HIGH	Perforated	2 lbs (.9 kg)	2–4 min
Green beans, fresh	HIGH	Perforated	1 lb (.5 kg)	8–10 min	2 lbs (.9 kg)	12–14 min
Kohlrabi, 1/4" (6) slices	HIGH	Perforated	1 lb (.5 kg)	10–12 min	2 lbs (.9 kg)	15–17 min
Potatoes, baby red	HIGH	Perforated	1 lb (.5 kg)	15–17 min	2 lbs (.9 kg)	20–22 min
Rutabaga, 1/4" (6) slices	HIGH	Perforated	1 lb (.5 kg)	10–12 min	2 lbs (.9 kg)	15–17 min
Sugar snap peas	HIGH	Perforated	1 lb (.5 kg)	8–10 min
Spinach	HIGH	Perforated	1 lb (.5 kg)	2–4 min
FROZEN VEGETABLES
Corn on the cob	HIGH	Perforated	2 ears	15–17 min
Mixed vegetables	HIGH	Perforated	1 lb (.5 kg)	14–16 min
Peas	HIGH	Perforated	1 lb (.5 kg)	10–12 min
FOOD	TEMP	INSERT PAN	TIME	COMMENTS
STEAMING
Couscous	HIGH	Solid	4–5 min	Use equal amounts couscous and water.
Eggs	HIGH	Perforated	5–7 min	Break each egg into greased custard cup.
				Place cups in insert pan after preheating water.
				Cover and steam until egg white is firm.
Rice, long grain or brown	HIGH	Solid	20–30 min	Use 25% less water than rice.
Pasta	HIGH	Perforated	Follow package	Refer to steaming tips on page 11.
			directions
Fish	HIGH	Perforated	10–12 min	Refer to steaming tips on page 11.
Bread	160°F (70°C)	Perforated	5–60 min	Serve bread immediately after steaming.
MELTING
Chocolate	140°F (60°C)	Solid	6–15 min	Break into small pieces and stir until melted.
DEFROSTING
Beef chuck roast, 3 lbs (1.4 kg)	170°F (60°C)	Perforated	90 min	Refer to defrosting tips on page 12.
Chicken breasts	170°F (60°C)	Perforated	20–25 min	Refer to defrosting tips on page 12.
Fish	170°F (60°C)	Perforated	20 min	Refer to defrosting tips on page 12.