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Cooking Guide


Cooking Times for Basic Foods


Fruits

Ingredient Quantity Cut food into Steam time (minutes) Approx. yield
Apples1 2 medium 1/4” dice 15 3/4 cup
Blueberries1 1 3/4 cup whole 10 1 cup
Mango1 1 large 1/4” dice 15 1 cup
Peaches1 2 small 1/4” dice 15 3/4 cup
Pears1 2 small 1/4” dice 10 1 cup
Plums1 3 plums 1/4” dice 15 1 1/2 cup
Prunes2 1 1/4 cup (approx 29 prunes) whole 20 1 cup

Vegetables

Ingredient Quantity Cut food into Steam time (minutes) Approx. yield
Broccoli2 1 large stalk 1/2” dice florettes 15 3/4 cup
Butternut squash 2/3 squash 1/4″ dice 20 3/4 cup
Carrot 4 medium 1/4” sliced 25 1/2 cup
Potato3 3 medium 1/4” dice 20 1 cup
String Beans (fresh) 4 cups 1/2” cuts 20 1 cup
String Beans (frozen) 4 cups 1/2” cuts 20 1 cup
Sweet Peas (frozen) 4 cups whole 20 1 cup
Sweet Potato 2 medium 1/4” dice 25 1 1/2 cup
Zucchini1 2 1/2 medium 1/4” dice 15 1/2 cup

Meat

Ingredient Quantity Cut food into Steam time (minutes) Approx. yield
Ground Chicken4 1 cup N/A 25 1 1/3 cup
Ground Lamb4 1 cup N/A 25 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.


Cooking tips
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