West Bend 86600 - Steamer Manuel Du Propriétaire
5
*
If included
CHICKEN, FRANKFURTERS, SAUSAGES STEAMING CHART
??
When steaming chicken, trim off fat and remove skin. Arrange in single layer with larger pieces toward outer edge of steam
basket. Steam until well done and juices run clear.
basket. Steam until well done and juices run clear.
??
To steam pre-cooked frankfurters and sausages, pierce skin with fork several times to prevent splitting.
Chicken,
Frankfurters
Sausage
Frankfurters
Sausage
Weight or
Number of
Pieces
Use
Rice
Bowl
Use
Drip
Pan*
Water
Level in
Base
Cooking
Times
(Minutes)
Tips
Chicken, breast
boneless
Breast, split (with
bone)
Drumsticks and
thighs (with
bone)
boneless
Breast, split (with
bone)
Drumsticks and
thighs (with
bone)
1 lb
2 pieces
(1-1/14 lbs)
1 lb
No
No
No
Yes
Yes
Yes
MAX
MAX
MAX
35-40
40-45
35-40
Steam until well
done and juices run
clear.
Place flesh side
down, with thickest
part toward outer
edge.
Place thickest part
toward outer edge.
done and juices run
clear.
Place flesh side
down, with thickest
part toward outer
edge.
Place thickest part
toward outer edge.
Frankfurters
1 lb
No
Yes
MIN
17-19
Place in single layer,
Pierce skin before
steaming.
Pierce skin before
steaming.
Sausage, fully
cooked
cooked
1 lb
No
Yes
MIN
20-22
Place in single layer.
Pierce skin before
steaming.
Pierce skin before
steaming.
*
If included
FROZEN VEGETABLE STEAMING CHART
??
Place vegetables into steamer basket. Do not thaw before steaming.
??
If vegetables are very icy, stir halfway through cooking time using a long-handled spoon or fork.
??
Frozen vegetables in a sauce or mashed vegetables (squash) MUST BE PUT IN RICE BOWL TO RETAIN SAUCE/LIQUID.
Add vegetable to rice bowl, cover bowl with aluminum foil and place into steamer basket. Cover steamer basket.
Add vegetable to rice bowl, cover bowl with aluminum foil and place into steamer basket. Cover steamer basket.
??
Season vegetables after steaming.
Frozen
Vegetables
Vegetables
Package
Weight
Use
Rice
Bowl
Use
Drip
Pan*
Water
Level in
Base
Cooking
Times
(Minutes)
Tips
Asparagus,
spears
8 ounces
No
Yes
MIN
14-16
Arrange evenly in
steam basket.
steam basket.
Beans, green/wax
cut or whole;
lima
10 ounces
16 ounces
16 ounces
No
No
No
Yes
Yes
Yes
MIN
MIN
MIN
15-17
20-22
20-22
Stir halfway
through cooking
time.
through cooking
time.
Broccoli chopped
Spears
Spears
10 ounces
10 ounces
16 ounces
16 ounces
No
No
No
No
Yes
Yes
Yes
Yes
MIN
MIN
MIN
MIN
20-22
17-19
20-22
20-22
Separate and stir
halfway through
cooking time
Arrange evenly in
steam basket.
halfway through
cooking time
Arrange evenly in
steam basket.
Brussels sprouts
10 ounces
16 ounces
16 ounces
No
No
No
Yes
Yes
Yes
MIN
MIN
MIN
17-19
20-22
20-22
Arrange evenly in
steam basket.
steam basket.
Carrot, sliced
Whole, baby
Whole, baby
10 ounces
16 ounces
10 ounces
16 ounces
10 ounces
No
No
No
No
No
Yes
Yes
Yes
Yes
Yes
MIN
MIN
MIN
MIN
MIN
13-15
17-19
18-20
17-19
18-20
Arrange evenly in
steam basket.
steam basket.
Cauliflower
8 ounces
16 ounces
No
No
No
Yes
Yes
Yes
MIN
MIN
MIN
16-18
20-22
20-22
Arrange evenly in
steam basket.
steam basket.
Corn, cut
10 ounces
20 ounces
20 ounces
No
No
No
Yes
Yes
Yes
MIN
MIN
MIN
12-14
17-19
17-19
Arrange evenly;
stir halfway
through cooking
time.
stir halfway
through cooking
time.
Mixed
Vegetables
In sauce
Vegetables
In sauce
10 ounces
16 ounces
16 ounces
10 ounces
No
No
No
Yes
Yes
Yes
Yes
No
MIN
MIN
MIN
MIN
15-17
19-22
19-22
25-30
Arrange evenly;
stir halfway
through cooking
time.
Cover rice bowl
with aluminum
foil.
stir halfway
through cooking
time.
Cover rice bowl
with aluminum
foil.