Aroma AFS-140 Manuel d'instruction - Page 8
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Steaming Guide
Food
Eggs
Corn on the Cob
Broccoli
Carrots
Red Potatoes
Asparagus
Cabbage
Carrots
Cauliflower
Green Beans
Peas
Potatoes
Rice
Spinach
Squash
Zucchini
Meat
Fish
Chicken
Beef
Pork
Crab Legs
* Water should be filled between the MIN and
MAX lines.
8.
Steaming Time
20-25 Minutes
18-22 Minutes
8-12 Minutes
12-18 Minutes
24-35 Minutes
8-14 Minutes
12-18 Minutes
12-18 Minutes
12-18 Minutes
14-20 Minutes
8-12 Minutes
24-40 Minutes
30-45 Minutes
8-12 Minutes
16-30 Minutes
12-18 Minutes
Safe Internal
Steaming Time
Temperature
12-18 Minutes
140°F
20-30 Minutes
165°F
18-26 Minutes
160°F
18-24 Minutes
160°F
14-20 Minutes
145 °F
Helpful
Hints:
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.
Steaming times may
vary depending upon
the cut of meat being
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, repeat the
steaming process until
the meat is adequately
cooked.
Note:
· Altitude, humidity and
outside temperature will
affect cooking times.
· These steaming charts
are for reference only.
Actual cooking times
may vary.