Instruction Manual

6
Beans, green or wax 1/2 lb. 10 - 15
Broccoli, florets 1/2 lb. 10 - 15
Brussel Sprouts 1 lb. 18 - 23
Cabbage, wedges 1 lb. 15 - 20
Carrots 1/2 lb. 10 - 15
Cauliflower, florets 1/2 lb. 10 - 15
Corn on Cob 2 - 3 ears (shucked) 25 - 30
Onions small 1/2 lb. 20 - 25
Peas 1/2 lb. 10 - 15
Potatoes, whole red 1 lb. 40 - 45
Spinach 1/2 lb. 10 - 15
Squash, summer 1 lb. 15 - 20
Squash, winter 1 lb 20 - 25
Turnips, whole 1 lb. 20 - 25
Frozen Vegetables. 10 oz. pkg. 30 - 40
MEAT AND POULTRY
• Always fill reservoir to at least minimum level before connecting to power supply.
• Meat and Poultry that is steam cooked retains most of its moisture. If meat is less tender, steam
cooking will make it much more tender.
• To achieve a ‘browned’ look when steaming meats, add Paprika, browning sauce or any microwave
browning product.
• Season meat with herbs before steaming. DO NOT add salt as it will toughen the meat.
• If using Rice Bowl to prepare your meal, cover with plastic wrap to seal in extra moisture and flavor.
• Adjust steam times according to your preferences.
Meat & Poultry Amount/Weight Cooking time (minutes)
Beef:
- Chuck 1 lb. 30 - 35
- Corned 1 lb. 30 - 35
- Meatballs 1 lb. 25 - 30
- Stew Meat 1 lb. 25 - 30
Chicken:
- Boneless, cubed 1 lb. 20 - 25
- Pieces 1 lb. (2 to 3 pieces) 45 - 50
Lamb, cubed 1 lb. 25 - 30