7
Steaming Guide
Helpful Hints
• Times indicated are based upon fresh fruits, meats and seafood (frozen foods not recommended). Steaming times will
vary according to size, temperature and freshness of foods.
• Suggested times are simply a guide. The lowest time will provide a “crisp-tender” vegetable, whereas the highest time
will produce a softer texture.
• The turbo-convection feature of the Cuisinart
®
TCS-60C eliminates the need to stir vegetables halfway through cooking
time, which is necessary with other steamers.
• Use tongs to remove food from the steamer.
• Beans cooked in the Cuisinart steamer cook evenly and do not break up as readily as those cooked on the stove top.
Food Quantity/Yield Steaming Time Cook’s Notes
Eggs
Soft cooked
eggs
Hard cooked
eggs
Black Beans
Black-eyed
Peas
Chickpeas
(Garbanzo)
Lentils
Great Northern
Beans
Kidney Beans
Up to 12 Grade A large eggs
Up to 12 Grade A large eggs
1 cup (250 mL) of dried beans + 2 to 2 1/2
cups (500 mL to 625 mL) liquid
= approximately 3 cups (750 mL) cooked
beans.
• Use second Steamer Tray.
• Run hard cooked eggs under cold water to
stop cooking; refrigerate.
• Soak dried legumes (except lentils)
overnight, drain, rinse & drain again.
• Spread drained beans evenly in rice bowl.
• Cover with water or unsalted stock; add
fresh herbs, garlic cloves, onion
or bay leaf.
• Do not add salt until beans are completely
cooked (salt and acids inhibit the softening
of beans).
• After steaming, drain, rinse and drain
again.
Dried Beans and Legumes
6-9 minutes
15 minutes
40-45 minutes
35-40 minutes
60 minutes
35 minutes
45-50 minutes
45-50 minutes
