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11
Steam Cooking Chart (cont.)
TYPE OF
CEREAL
MAXIMUM
AMOUNT OF
FOOD*
MAXIMUM
AMOUNT
OF WATER
APPROX.
COOKING
TIME DONENESS TEST
Vegetables:
Chicken,
tenders
12 oz.
(340 g)
fill to 1 line
20–22 min
Internal
temperature 165°F
(74°C)
Salmon,
fillet
12 oz.
(340 g)
fill to 1 line
18–20 min
Internal
temperature 145°F
(63°C)
Shrimp,
peeled and
deveined
12 oz.
(340 g)
fill to 1 line
16–18 min
Pink and opaque
*Measured in 1-cup U.S. measure
Poultry/Seafood:
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