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STEAMING TABLES
When steaming, Aroma
measuring cup.
Meat Steaming Table
MEAT
STEAMING TIME
Fish
Chicken
Pork
Medium = 25 Min.
Beef
Medium-Well = 30 Min.
• Since most vegetables only absorb a small amount of water, there is
no need to increase the amount of water with a larger serving
of vegetables.
HELPFUL
• Steaming times may vary depending upon the cut of meat being
HINTS
used.
• To ensure meat tastes its best, and to prevent possible illness, check
that meat is completely cooked prior to serving. If it is not, simply
place more water in the inner cooking pot and repeat the cooking
process until the meat is adequately cooked.
• Altitude, humidity and outside temperature will affect cooking times.
• These steaming charts are for reference only. Actual cooking times
may vary.
NOTE
recommends using 3 rice cooker cups of water with the provided
®
SAFE INTERNAL
TEMPERATURE
25 Min.
30 Min.
30 Min.
Well = 33 Min.
VEGETABLE
Asparagus
140°
Broccoli
165°
Cabbage
160°
160°
Cauliflower
Corn on the Cob
Green Beans
Potatoes
Spinach
Zucchini
Vegetable Steaming Table
Carrots
Peas
Squash
STEAMING TIME
9-11 Minutes
6-8 Minutes
5-7 Minutes
11-13 Minutes
7-9 Minutes
12-16 Minutes
9-11 Minutes
4-6 Minutes
28-33 Minutes
2-4 Minutes
9-11 Minutes
9-11 Minutes
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