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Cooking Guide

 

FRUITS

 Ingredients Quantity Cut Food Into Steam Time (mins) Approx. Yied
Apples 1 2 medium 1/4" dice 15 3./4 cup
Blueberries 1 1 3/4 cup whole 10 1 cup
Mango 1 1 large 1/4" dice 10 1 cup
Peaches 1 2 small 1/4" dice 15 3/4 cup
Pears 1 1 medium 1/4" dice 15 1 cup
Plums 1 3 plums 1/4" dice 15 1 1/2 cup
Prunes 2 10 oz. (approx 32 prunes) whole 25 1 cup

 

VEGETABLES

 Ingredients Quantity Cut Food Into Steam Time (mins) Approx. Yied
Broccoli 2 1 large stalk 1" florettes 15 3./4 cup
Butternut Squash 1/3 squash 1/4" dice 20 3/4 cup
Carrot 2 medium 1/4" sliced 25 1/2 cup
Potato 3 2 medium 1/4" dice 20 1 cup
String Beans (fresh) 8 oz. (1 3/4 cup) 1/2" cuts 20 1 cup
String Beans (frozen) 8 oz. (1 3/4 cup) 1/2" dice 20 1 cup
Sweet Peas (frozen) 10 oz. (2 cups) whole 20 1 cup
Sweet Potato 2 small or 1 medium 1/4" dice 25 1 1/2 cup
Zucchini 1 1 medium 1/4" dice 15 1/2 cup

 

MEAT

 Ingredients Quantity Cut Food Into Steam Time (mins) Approx. Yied
Ground Chicken 4 8 oz. (1 cup) ground 20 1 1/3 cup
Ground Lamb 4 8 oz. (1 cup) ground 20 3/4 cup

 

NOTES ON COOKING GUIDELINES FOR BASIC FOODS

  1. These foods have high water content. For some varieties, we recommend draining water out of the container after steaming, prior to blending.
  2. Purees from these foods are very thick. We recommend adding 1/4 cup water before blending for best results.
  3. Waxy Potatoes such as Yukon Gold are recommended for best results.
  4.  Limit amount of meat steamed to 1 cup to ensure that all meat reaches safe internal temperature of 165 degrees.