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14
GUIDE FOR STEAMING VEGETABLES, POULTRY AND SEAFOOD
Put two liquid measuring cups of water into the cooking pot. Arrange foods in a single layer
in the steaming tray. Vegetables should be cut in similar sizes as indicated. Cooking times
are approximate and will yield 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 vegetables have finished cooking to prevent
overcooking. If cooking vegetables over rice, use chart to determine approximatley when to
add steaming tray to rice cooker.
Note: A beep will indicate the end of a 3-minute preheating time. Cooking times below
include the 3-minute preheat.
FOOD AMOUNT PREPARATION COOKING TIME
Asparagus 4 ounces (about 15 spears) trimmed and halved 8 minutes
Baby Bok Choy 2 whole halved 17 minutes
Broccoli 10 ounces 2-inch florets 15 minutes
Cabbage Leaves 4 leaves
cored 6 minutes
Carrots - Baby 12 ounces
whole 18 minutes
Carrots - Sliced 6 ounces (about 1½ cups) sliced (½-inch thick) 11 minutes
Green Beans 5 ounces
trimmed 9 minutes
Lettuce Leaves,
Butter Variety
6 leaves
cored 6 minutes
Peas, Snow 4 ounces trimmed 8 minutes
Potatoes, New 12 ounces quartered 16 minutes
Potatoes, Yellow/Gold 12 ounces ¾-inch pieces 16 minutes
Potatoes, Sweet 1 pound ¾-inch cubes 17 minutes
Squash, Summer/Zucchini 6 ounces (2 cups sliced) sliced (½-inch thick) 8 minutes
Chicken 1 pound 2-inch strips 25 minutes
Shrimp 1 pound peeled and deveined 15 minutes
Fin Fish (salmon,
swordfish, etc.)
12 ounces cut to fit steaming rack 18 minutes
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