STEAMING GUIDE
PROTEINS
Food
Amount
Preparation
Function
Time
Chicken breast
4 chicken breasts, about
1½ pounds (680 g) total;
yields
4 cups (1 L) cubed
Trimmed of any excess fat
Poultry
15 to 20 minutes
Clams
1 dozen
Scrubbed
Seafood
6 to 8 minutes
Crab legs, fresh
1 pound (454 g)
Rinsed
Seafood
8 minutes
Crab legs, frozen
1 pound (454 g)
Rinsed
Seafood
10 minutes
Fish fillet, thick, e.g., salmon ¾ pound (340 g)
Rinsed
Seafood
15 minutes
Fish fillet, thin, e.g.,
flounder/sole
½ pound (227 g)
Rinsed
Seafood
6 to 8 minutes
Fish, whole
2 pounds (907 g)
Cleaned and rinsed
Seafood
20 minutes
Fish, whole
1 to 1½ pounds (454 g to
680 g)
Cleaned and rinsed
Seafood
15 minutes
Lobster tail
4 lobster tails
Rinsed
Seafood
10 minutes
Mussels
2 pounds (907 g)
Scrubbed and debearded
Seafood
6 to 8 minutes
Shrimp
1 pound (454 g)
Peeled and deveined
Seafood
6 minutes
Shrimp, frozen
1 pound (454 g)
N/A
Seafood
10 minutes
VEGETABLES
Food
Amount
Preparation
Function
Time
Artichokes, globe, large
11 to 12 ounces each
(312 to 340 g)
Trimmed (see page 13 for
preparation tips)
Vegetable
35 to 45 minutes
Asparagus, medium stalk
1 pound (454 g)
Trimmed
Vegetable
7 to 8 minutes
Green beans
1 pound (454 g)
Trimmed
Vegetable
7 to 8 minutes
Green beans, frozen
1 pound (454 g)
N/A
Vegetable
6 minutes
Wax beans
1 pound (454 g)
Trimmed
Vegetable
10 to 12 minutes
Beets, medium
1 bunch, about 12 to 14
ounces (340 to 397 g) total
Trimmed and scrubbed
Vegetable
25 to 30 minutes
Broccoli
1 pound (454 g)
Cut into 1–2-inch
(2.5 to 5.0 cm) florets
Vegetable
7 minutes
Broccoli, frozen
12 ounces (340 g)
N/A
Vegetable
6 minutes
Broccolini
1 bunch, about 8 ounces
(227 g)
Trimmed
Vegetable
8 minutes
Broccoli rabe
1 bunch, about 10 ounces
(283 g)
Trimmed
Vegetable
8 minutes
Brussels sprouts
1 pound (454 g)
Trimmed
Vegetable
14 minutes
Cabbage, individual leaves
1 small head, about
1 pound (454 g)
Rinsed
Vegetable
5 minutes
Cabbage, small head, whole
1 pound (454 g)
Rinsed
Vegetable
15 minutes
Carrots
1 pound (454 g)
Cut lengthwise into 3-inch
(7.5 cm) pieces and
quartered
Vegetable
8 to 9 minutes
Carrots, baby
1 pound (454 g)
N/A
Vegetable
9 to 10 minutes
Cauliflower
1½ pounds (680 g)
Cut into 2–inch (5.0 cm)
florets
Vegetable
10 minutes
Corn on the cob
4 ears
Husked
Vegetable
8 minutes
Escarole
1 head, about 8 ounces
(227 g)
Trimmed
Vegetable
7 to 8 minutes
Fennel
1 medium bulb, 12 ounces
(340 g)
Cut into wedges
Vegetable
10 minutes
Frozen mixed vegetables
1 pound (454 g)
N/A
Vegetable
7 minutes
Kale
1 bunch, 6 to 8 ounces
(170 to 226 g)
Trimmed
Vegetable
6 to 8 minutes
Parsnips
1 bunch, about 1 pound
(454 g)
Cut lengthwise into 3-inch
pieces and quartered
Vegetable
8 to 10 minutes
Potatoes, red
1½ pounds (680 g)
Cut into 1–2-inch cubes
Vegetable
20 minutes
Potatoes, red, medium
3 pounds (1.36 kg)
Scrubbed and left whole
Vegetable
40 minutes
Green peas, fresh
8 ounces (226 g)
Shelled
Vegetable
5 minutes
• For high altitude cooking, steaming times may
need to be increased.
• For optimum results, do not overfill steaming tray;
distribute evenly in a single layer.
• Ready-to-Eat Cues: Vegetables and fruits will be
easy to pierce with by the tip of a knife or tines of
a fork. Their colours will also brighten. For meats
and chicken, check the internal temperature. The
recommended temperature for chicken breast is
165°F (74°C). The recommended temperature for
fish is 145°F (62°C).
• To check on food during the steam cycle, always
press the PAUSE button to stop flow of steam.
Wait a second before lifting the lid.
• Always lift the side of lid farthest away from you
first, to allow steam to escape away from you.
• Times indicated are based upon use of fresh
vegetables, meats and seafood (frozen chicken or
meat are not recommended). Steaming times will
vary according to size, temperature, freshness of
foods and personal taste.
• Preset times are a good guide, but as you use
your steamer, you may want to adjust the time
to get the exact results you want. Less time will
produce a “crisp-tender” vegetable; more will give
you a softer texture.
• Be sure to cover foods placed into steamer in
dishes to avoid steam condensing in bottom of
dish. We suggest using aluminum foil.
• Always use tongs to remove food from the
steamer. Use mitts or potholders to lift tray out of
steamer before removing food.
• The steamer is a great way to cook dried beans.
You’ll find they cook evenly and do not break up
as readily as those cooked on the stovetop.
• Use the REHEAT button for bringing food up to
serving temperature. The recommended serving
temperature for food is at least 165º F (74°C).
• Steaming is the best cooking method when it
comes to making baby food: Steam food until
very tender. Process in either a blender or food
processor, adding breast milk or filtered water,
1 tablespoon (15 ml) at a time, to desired
consistency.
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