KITCHENAID KEHU309 - Manual (Page 24)

24
Auto Steam Vegetable Cooking Chart
Auto Steam Seafood Cooking Chart
FOOD OVEN TEMPERATURE BROWNING COOKING TIME
(in minutes)
Asparagus Spears
Acorn Squash 1-1 ¹⁄₂ lbs (454-680 g)
Carrots (whole)
Cauliflower (flowerets)
Cauliflower (whole)
Corn on the Cob (without husk)
Corn on the Cob (with husk, no soaking required)
Mushrooms (small, whole)
Potatoes (tiny, new)
Zucchini (sliced)
Scalloped Corn (2 qt [1.9 L] dish)
Recipe: Bake
Auto Steam Vegetables
Stuffed Green Peppers (4 servings)
Recipe: Bake
Auto Steam Vegetables*
250°F (120°C)
250°F (120°C)
250°F (120°C)
250°F (120°C)
250°F (120°C)
250°F (120°C)
250°F (120°C)
250°F (120°C)
250°F (120°C)
250°F (120°C)
325°F (165°C)
300°F (150°C)
375°F (190°C)
325°F (163°C)
Off
Off
Off
Off
Off
Off
Off
Off
Off
Off
Off
Off
12-16
23-25
20-22
16-18
24-27
20-22
22-24
10-11
25-26
10-11
40-50
27
15
20
or until heated through
*Use raw peppers, do not put in boiling water.
FOOD OVEN TEMPERATURE BROWNING COOKING TIME
(in minutes)
Fillets, ¼" (0.6 cm) thick
Fillets, ½" (1.3 cm) thick
Fillets, 1" (2.5 cm) thick
Whole, dressed 1" (2.5 cm) thick
Scallops (U-10 ct)
Shrimp (16-20 ct)
Shrimp (26-30 ct)
Lobster Tail (10-12 oz [283-340 g])
250°F (120°C)
250°F (120°C)
300°F (150°C)
340°F (170°C)
250°F (120°C)
250°F (120°C)
250°F (120°C)
250°F (120°C)
Off
Off
Off
Low
Off
Off
Off
Off
8-9
11-12
17-20
13-14
13-14
9-10
8-9
18-19