Meat and poultry – E-Ware EW-92214B User Manual
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Beans, green or wax
1/2 lb.
10 - 15
Broccoli, florets
1/2 lb.
10 - 15
Brussel Sprouts
1 lb.
18 - 23
Cabbage, wedges
1 lb.
15 - 20
Carrots
1/2 lb.
10 - 15
Cauliflower, florets
1/2 lb.
10 - 15
Corn on Cob
2 - 3 ears (shucked)
25 - 30
Onions small
1/2 lb.
20 - 25
Peas
1/2 lb.
10 - 15
Potatoes, whole red
1 lb.
40 - 45
Spinach
1/2 lb.
10 - 15
Squash, summer
1 lb.
15 - 20
Squash, winter
1 lb
20 - 25
Turnips, whole
1 lb.
20 - 25
Frozen Vegetables.
10 oz. pkg.
30 - 40
MEAT AND POULTRY
• Always fill reservoir to at least minimum level before connecting to power supply.
• Meat and Poultry that is steam cooked retains most of its moisture. If meat is less tender, steam
cooking will make it much more tender.
• To achieve a ‘browned’ look when steaming meats, add Paprika, browning sauce or any microwave
browning product.
• Season meat with herbs before steaming. DO NOT add salt as it will toughen the meat.
• If using Rice Bowl to prepare your meal, cover with plastic wrap to seal in extra moisture and flavor.
• Adjust steam times according to your preferences.
Meat & Poultry
Amount/Weight
Cooking time (minutes)
Beef:
- Chuck
1 lb.
30 - 35
- Corned
1 lb.
30 - 35
- Meatballs
1 lb.
25 - 30
- Stew Meat
1 lb.
25 - 30
Chicken:
- Boneless, cubed
1 lb.
20 - 25
- Pieces
1 lb. (2 to 3 pieces)
45 - 50
Lamb, cubed
1 lb.
25 - 30