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7
STEAMING
Steaming is one of the healthiest methods of cooking. No butter or oil is required and
fewer nutrients are lost in the steaming process. Four cups/one quart of water is used
for basic steaming.
Steaming Chart
FOOD AMOUNT PREPARATION COOKING TIME
Artichokes
6 small/
4 medium
trimmed –
see recipe page 26
20–25 minutes
Asparagus
8 ounces trimmed 4–7 minutes
Broccoli 8 ounces 1– 2-inch florets 7–10 minutes
Carrots, baby 8 ounces
whole 10–12 minutes
Cauliflower 8 ounces
1
–
2-inch florets 7–9 minutes
Corn 2–3 small ears
husked
10–12 minutes
Green Beans 4 ounces
trimmed 8–10 minutes
Peas, snow 2 ounces
trimmed 4 minutes
Potatoes, new and gold 1 pound
halved
15–20 minutes
Potatoes, sweet 8 ounces
½-inch slices 8–12 minutes
Squash, summer/zucchini 8 ounces
½-inch rounds 5–8 minutes
Chicken
2 medium breast (8
to 10 ounces each)
whole
18–20 minutes
(depending on
thickness)
Shrimp 8 ounces
peeled & deveined 4–5 minutes
Fin Fish
(salmon, swordfish, etc.)
1 pound
cut into portion sizes 8–12 minutes
BROWN/SAUTÉ
Use Brown/Sauté as you would a skillet or sauté pan on the stovetop for a variety of
recipes. Prepare a quickly sautéed skillet dish, or brown food right in the pot as the first
step in many braised or slow-cooked family favorites.
To reheat foods, use Brown/Sauté at 350°F and stir until all ingredients are warmed
through. Then switch to Warm on the Slow Cook function until ready to serve.
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