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MEAT STEAMING TIME
SAFE INTERNAL
TEMPERATURE
Fish 25 Min. 140°
Chicken 30 Min. 165°
Pork 30 Min. 160°
Beef
Medium = 25 Min.
Medium-Well = 30 Min.
Well = 33 Min.
160°
Meat Steaming Table
VEGETABLE STEAMING TIME
Asparagus 9-11 Minutes
Broccoli 6-8 Minutes
Cabbage 5-7 Minutes
Carrots 11-13 Minutes
Cauliower 7-9 Minutes
Corn on the Cob 12-16 Minutes
Green Beans 9-11 Minutes
Peas 4-6 Minutes
Potatoes 28-33 Minutes
Spinach 2-4 Minutes
Squash 9-11 Minutes
Zucchini 9-11 Minutes
Vegetable Steaming Table
• Altitude, humidity and outside temperature will affect cooking times.
• These steaming charts are for reference only. Actual cooking times
may vary.
NOTE
• 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 on 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 cooking pot and repeat the
cooking process until the meat is adequately cooked.
HELPFUL
HINTS
STEAMING TABLES
When steaming, Aroma
®
recommends using 3 cups of water with the provided measuring cup.