Use and Care Manual

14
Steaming Food With Rice Chart (cont.)
TYPE OF FOOD
MAXIMUM
AMOUNT
OF FOOD*
MAXIMUM
AMOUNT
OF RICE**
MAXIMUM
AMOUNT
OF WATER
APPROX.
COOKING
TIME***
YIELD OF
RICE*
DONENESS TEST
FOR FOOD
Yellow Squash and Red Bell
Peppers, sliced 1/4-inch thick
and 1-inch cubes
4 cups
(946 ml)
3 cups
(532 ml)
fill to 3 line 41–43 min 7 1/4 cups Crisp-Tender: add
vegetables when
steaming heavily from
vent
Chicken, tenders 20 oz.
(567 g)
3 cups
(532 ml)
fill to 3 line 46–48 min 7 1/2 cups Internal temperature
160°–165°F (71°–74°C).
Let stand on WARM
up to 10 minutes if
needed.
Salmon, fillet 20 oz.
(567 g)
3 cups
(532 ml)
fill to 3 line 40–42 min 7 1/4 cups Internal temperature
145°F (63°C). Let stand
on WARM up to
10 minutes if needed.
Shrimp, peeled and deveined
31–40 count
24 oz.
(680 g)
3 cups
(532 ml)
fill to 3 line 39–41 min 7 1/4 cups Pink and opaque
*Measured in 1-cup U.S. measure
**Measured in rice measuring cup
***All times are for long grain white rice