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Weight/Or Use Use Water Approx.
Chicken, Number Rice Drip Fill Line Time
Frankfurters Pieces Bowl Tray In Base (Minutes) Tips
Frankfurters About 7/8” No Yes Lo 15-17
Up to 7” long in diameter,
uncooked
2 lbs. No Yes Lo 17-19
(16-20)
■ Crisscross and stagger
franks in layers. For 2 lbs.,
make 3 layers.
■ For 1 lb. franks, rolls can be
heated toward the end of the
steaming period. Using
tongs, place up to 4 rolls at a
time on top of franks for 30-
45 secs. Shake water from
Cover before replacing
over rolls.
■ For 2 lbs. franks, heat
rolls by another method,
such as in the oven.
■ To steam larger diameter
franks, use a”Lo” water
level, steam 1 lb. at a time for
17-19 mins.
RICE
There are many different kinds of rice. The more common ones, listed in the
Steaming Guide, vary in the amount of water that is combined with rice in the Rice
Bowl, and in the cooking time. Follow amounts of water and rice in Steaming Guide
(not on the package) for each kind of rice. Wild rice, other than in a package mix
with whole rice, does not cook effectively using steam.
Accurately measure the rice and water that are combined in the Rice Bowl.
Measure water using a liquid measuring cup. Level rice in a dry measuring cup.
(Fig. F) Stir rice and water. Place Rice Bowl into Steaming Bowl for steaming.
Consistency of rice can be varied, if desired.
For drier/firmer rice, decrease specified
amount of water that is combined with the
rice by 1 - 2 tablespoons. For softer rice,
increase water mixed with rice by the same
amount.
Check doneness and consistency of rice at
minimum time specified for each type; stir rice at this time.
After checking/stirring rice, shake Cover before replacing it on Steaming Bowl. This
will prevent water in Cover from dripping into Rice Bowl which would reduce the
quality and flavor of the steamed rice.
Season rice after
steaming. Add salt, pepper, butter or margarine. Toss with
sauteed chopped onions or mushrooms; with toasted nuts or chopped parsley.
Figure F
Liquid
Dry