Use and Care Manual

4
HELPFUL HINTS
• Steaming Time: Times listed in the Steaming Guide and Recipes are to be used as a
guide only. Times will vary, depending on the quantity and freshness of food, size of
pieces, spacing and placement of food on the steaming tray, microwave power*, and
personal preference.
• Smaller and/or thinner pieces of food will cook more quickly.
• Steaming times may vary in higher altitudes.
• If food is underdone for your taste, reheat in microwave at 30-second increments.
• As you get to know your steam case, adjust time to get the exact results you want: Less
time produces crisp-tender vegetables, more time results in softer textures.
• Cut food into consistently-sized pieces to ensure even cooking.
• When using a recipe, follow quantities as closely as possible for best results.
• Do not overfill steam case; distribute food evenly in one layer when possible.
• Poultry and thick cuts of fish should be completely thawed before steaming.
• Use oven mitts to remove steam case from microwave or oven. Transfer to a flat surface.
• Use caution when opening steam case. Steam is very hot and can burn skin. Carefully lift
the side of flap farthest from you first, to direct escaping steam away from you. Let
opened case sit for 1 minute; keep in mind that food will continue cooking as it cools.
• Always use tongs to remove food from the steam case.
• Food can be seasoned to taste with a touch of salt, spices and/or citrus after it is
removed from the microwave or oven.
• Ready-to-Eat Cues: Vegetables and fruits can be pierced with the tip of a knife or tines of
a fork to test for doneness. For meats, poultry and fish, use a thermometer to check
internal temperature. Recommended temperature for chicken breast is 165°F, and for
fish is 145°F.
• Steaming is a great way to cook dried beans; they cook evenly without breaking up as
they often do if cooked on the stovetop.