14
STEAMING TABLES
MEAT
AMOUNT OF
WATER
STEAMING TIME
SAFE INTERNAL
TEMPERATURE
Fish
2 Cups
25 Min.
140°
Chicken
2½ Cups
30 Min.
165°
Pork
2½ Cups
30 Min.
160°
Beef
2½ Cups
Medium = 25 Min.
Medium-Well = 30 Min.
Well = 33 Min.
160°
Meat Steaming Table
VEGETABLE
AMOUNT OF WATER
STEAMING TIME
Asparagus
¾ Cup
20 Minutes
Broccoli
½ Cup
15 Minutes
Cabbage
1 Cup
25 Minutes
Carrots
1 Cup
25 Minutes
Cauliflower
1 Cup
25 Minutes
Corn
1 Cup
25 Minutes
Eggplant
1¼ Cups
30 Minutes
Green Beans
1 Cup
15 Minutes
Peas
¾ Cup
20 Minutes
Spinach
¾ Cup
20 Minutes
Squash
¾ Cup
20 Minutes
Zucchini
¾ Cup
20 Minutes
Vegetable Steaming Table
• Altitude, humidity and outside temperature will affect cooking times.
• These steaming charts are for reference only. Actual cooking times
may vary.
NOTE
HELPFUL
HINTS
• Since most vegetables only absorb a small amount of water,
there is
no need to increase the amount of water with a larger serving
of vegetables.
• Steaming times may vary depending upon the cut of meat being
used.
• To ensure meat tastes its best, and to prevent possible illness, check
that meat is completely cooked prior to serving. If it is not, simply
place more water in the inner pot and repeat the cooking process
until the meat is adequately cooked.
