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Wolf Steaming Guide 15
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Steaming Guide
FOOD TEMP INSERT PAN AMOUNT TIME AMOUNT TIME
FRESH VEGETABLES
Asparagus HIGH Perforated 1 lb (.5 kg) 6–8 min 2 lbs (.9 kg) 8–10 min
Broccoli, owerettes HIGH Perforated 1 lb
(.5 kg) 5–6 min 2 lbs (.9 kg) 10–12 min
Carrots,
1
/4" (6) slices HIGH Perforated 1 lb (.5 kg) 10–12 min 2 lbs (.9 kg) 16–18 min
Cauliower, owerettes HIGH Perforated 1 lb
(.5 kg) 9–11 min 2 lbs (.9 kg) 15–17 min
Corn on the cob, husk removed HIGH Perforated 7–8 ears 15–18 min
Eggplant,
1
/2" (13) slices HIGH Perforated 2 lbs (.9 kg) 2–4 min
Green beans, fresh HIGH Perforated 1 lb
(.5 kg) 8–10 min 2 lbs (.9 kg) 12–14 min
Kohlrabi,
1
/4" (6) slices HIGH Perforated 1 lb (.5 kg) 10–12 min 2 lbs (.9 kg) 15–17 min
Potatoes, baby red HIGH Perforated 1 lb
(.5 kg) 15–17 min 2 lbs (.9 kg) 20–22 min
Rutabaga,
1
/4" (6) slices HIGH Perforated 1 lb (.5 kg) 10–12 min 2 lbs (.9 kg) 15–17 min
Sugar snap peas HIGH Perforated 1 lb
(.5 kg) 8–10 min
Spinach HIGH Perforated 1 lb
(.5 kg) 2–4 min
FROZEN VEGETABLES
Corn on the cob HIGH Perforated 2 ears 15–17 min
Mixed vegetables HIGH Perforated 1 lb
(.5 kg) 14–16 min
Peas HIGH Perforated 1 lb
(.5 kg) 10–12 min
FOOD TEMP INSERT PAN TIME COMMENTS
STEAMING
Couscous HIGH Solid 4–5 min Use equal amounts couscous and water.
Eggs HIGH Perforated 5–7 min Break each egg into greased custard cup.
Place cups in insert pan after preheating water.
Cover and steam until egg white is rm.
Rice, long grain or brown HIGH Solid 20–30 min Use 25% less water than rice.
Pasta HIGH Perforated Follow package
directions
Refer to steaming tips on page 11.
Fish HIGH Perforated 10–12 min Refer to steaming tips on page 11.
Bread 160°F
(70°C) Perforated 5–60 min Serve bread immediately after steaming.
MELTING
Chocolate 140°F (60°C) Solid 6–15 min Break into small pieces and stir until melted.
DEFROSTING
Beef chuck roast, 3 lbs (1.4 kg) 170°F (60°C) Perforated 90 min Refer to defrosting tips on page 12.
Chicken breasts 170°F
(60°C) Perforated 20–25 min Refer to defrosting tips on page 12.
Fish 170°F
(60°C) Perforated 20 min Refer to defrosting tips on page 12.