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14
GUIDE FOR STEAMING VEGETABLES, POULTRY AND 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 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 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 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) 16 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 tray 18 minutes
Eggs up to 12
pierce pinhole in bottom
of each egg
15 minutes – soft cooked
24 minutes – hard cooked
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