Hamilton Beach 36500 - Manual (Page 6)

840023600 STM U&C MECH 4/14/94 11:21 AM Page 10
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STEAMING CHART - TIMER MODEL
To steam foods, pour water into Reservoir up to recommended
water level. Set Vegetable Bowl in base. Place food into bowl.
Cover and set Timer. REMEMBER: Turn Timer past 15 then set
to desired time.
FRESH VEGETABLES - TIMER MODEL ONLY
VEGETABLE QUANTITY WATER LEVEL MINUTES
Artichokes, Trim
tips & stem ends. 1 lb.
(2 medium)
Low 35
Asparagus % lb. Low 11
1 lb. Low 15
Beans, green % lb. ( 2 V 2 cups) Low 15
1 lb. (5 cups) Low 20
Broccoli spears ’/2 lb. Low 11
1 lb. Low 15
Brussel sprouts
Trim ends &
cut X in stems. % lb. (2 cups) Low 15
1 lb. (4 cups) Low 17
Cabbage; cored &
cut into eighths. 1 head Low 17
Carrots, sliced V 2 lb. { 1 V 2 cups) Low 11
1 lb. (3 cups) Low 15
Cauliflower, cored 1 head Low 15
Corn on cob 4 ears Low 17
Peas, green,
shelled 2 cups Low 17
Peppers, green
whoW. seeded 3-4 Low 11
Potatoes, red
quartered 2 lbs Low 17
Potatoes, white,
% inch cubes 2 lbs., (7 cups) Low 20
Potatoes, sweet
halved lengthwise 3/4 lb.
(2 medium)
Low 29
Spinach t lb. Low 15
1 lb. Low 17
Squash, yellow
or zucchini, sliced V 2 lb. ( 3 V 2 cups) Low 11
FROZEN VEGETABLES - TIMER MODEL ONLY__
All vegetables are the standard 9 - 1 0 ounce package size, unless
otherwise noted.
VEGETABLE WATER LEVEL MINUTES
Beans, green Low 17
Broccoli spears Low 17
Brussel sprouts Low 15
Carrots, sliced
16-oz. bag Low 17
Cauliflower Low 17
Corn on Cob
4 (5 inch ears) Low 29
Corn, whole kernel Low 17
Mixed vegetables Low 17
Peas, green Low 17
Squash, summer, sliced Low 15
SEAFOOD AND FISH - TIMER MODEL ONLY_______
To prepare shellfish, scrub shells under running water. Shells will
open when done. Clams, mussels and oysters will open at differ­
ent times during steaming. Watch during last half of recommend­
ed steaming time and carefully remove shells as they open. Use
tongs to remove cooked shells and immediately replace Cover.
Shrimp turn pink when done and flesh is opaque white. They
may be steamed in the shell or peeled.
SEAFOOD QUANTITY WATER LEVEL MINUTES
Clams 1 dozen Low 15-20
Mussels 1 pound Low 15-17
Oysters ’/2 dozen Low 15-20
Shrimp,
medium, in shell 1 pound Low 15-20
FISH QUANTITY WATER LEVEL MINUTES
Fillets V 4 -V 2 inch thick V 2 pound Low 15
Steaks Y 4 -I inch thick V 2 - lib. Low 17
AFTER STEAMING SEAFOOD OR FISH, IT IS VERY IMPORTANT TO
THOROUGHLY CLEAN STEAMER. WASH COVER,AND
VEGETABLE BOWL IN HOT, SOAPY WATER. RINSE, DRY. UNPLUG
BASE, THEN POUR 2 CUPS OF HOT, SOAPY WATER INTO
RESERVOIR. SCRUB SIDES, BOTTOM AND ELEMENT WITH A
NON-ABRASIVE BRUSH OR PAD. RINSE WITH HOT WATER.