Meat
Steaming Time
Safe Internal
Temperature
Fish
25 Min.
140°F
Chicken
30 Min.
165°F
Pork
30 Min.
160°F
Beef
Medium = 25 Min.
Medium-Well = 30 Min.
Well = 33 Min.
160°F
Steaming Tables
Meat Steaming Table
* When steaming, Aroma® recommends using 2
cups of water with the provided measuring cup.
Vegetable
Steaming Time
Asparagus
20 Minutes
Broccoli
15 Minutes
Cabbage
25 Minutes
Carrots
25 Minutes
Cauliflower
25 Minutes
Corn on the Cob
25 Minutes
Green Beans
15 Minutes
Peas
20 Minutes
Spinach
20 Minutes
Squash
20 Minutes
Zucchini
20 Minutes
Vegetable Steaming Table
Note:
· Altitude, humidity and
outside temperature will
affect cooking times.
· These steaming charts
are for reference only.
Actual cooking times
may vary.
· Do not attempt to
cook more than 2 cups
(uncooked) of rice if
steaming and cooking
simultaneously.
· It is possible to steam at
any point during the rice
cooking cycle. However,
it is recommended that
you steam during the
end of the cycle so that
steamed food does not
grow cold or become
soggy before the
rice is ready.
· Rice should not be left
in the rice cooker on
Keep Warm
for more
than 12 hours.
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, simply place more
water in the inner pot
and repeat the cooking
process until the meat
is adequately cooked.
Helpful
Hints:
11.
