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14
GUIDE FOR STEAMING VEGETABLES, POULTRY & SEAFOOD
Put water into the cooking pot to the STEAM line. Arrange foods in a single layer on the
steaming tray. Vegetables should be cut in similar sizes as indicated. Cooking times are
approximate and will result in cooked, but crisp/tender vegetables. Add more time for
more tender/softer vegetables or cut back on time for crispier vegetables to taste.
Foods must be removed immediately after steaming to prevent overcooking. If cooking
vegetables over rice, use chart to determine approximately when to add steaming tray to
rice cooker.
FOOD AMOUNT PREPARATION COOKING TIME
Asparagus 120g (about 15 spears) Trimmed and halved 8 Minutes
Baby Bok Choy 2 whole Halved 17 Minutes
Broccoli 280g 5cm florets 15 Minutes
Cabbage Leaves 4 leaves Cored 6 Minutes
Carrots - Baby 350g Whole 18 Minutes
Carrots - Sliced 180g (about 1½ cups) Sliced (1cm thick) 16 Minutes
Green Beans 150g Trimmed 9 Minutes
Lettuce Leaves, Butter Variety 6 leaves Cored 6 Minutes
Peas, Snow 125g Trimmed 8 Minutes
Potatoes, New 350g Quartered 16 Minutes
Potatoes, Desiree, Kifler 350g 1½cm thick slices 16 Minutes
Potatoes, Sweet 500g 2cm cubes 17 Minutes
Squash, Zucchini 250g Sliced (1cm thick) 8 Minutes
Chicken 500g 5cm strips 25 Minutes
Green Prawns 500g Peeled and deveined 15 Minutes
Fish (Salmon, Kingfish, Bream,
etc.)
350g Cut to fit steaming tray 18 Minutes
Eggs Up to 12
Pierce a pinhole in
bottom of each egg
15 Minutes – soft cooked
24 Minutes – hard cooked
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