7
STEAMING
Steaming is one of the healthiest methods of cooking. No butter or oil is required and
fewer nutrients are lost in the steaming process. Four cups/one quart (0.9L) of water is
used for basic steaming unless otherwise specified.
Steaming Chart
FOOD
AMOUNT
PREPARATION
COOKING TIME
Asparagus
8 ounces
trimmed
4–7 minutes
Broccoli
8 ounces
1– 2-inch florets
7–10 minutes
Carrots, baby
8 ounces
whole
10–12 minutes
Cauliflower
8 ounces
1– 2-inch florets
7–9 minutes
Corn
2–3 small ears
husked
10–12 minutes
Green Beans
4 ounces
trimmed
8–10 minutes
Peas, snow
2 ounces
trimmed
4 minutes
Potatoes, new and gold
1 pound
halved
15–20 minutes
Potatoes, sweet
8 ounces
½-inch slices
8–12 minutes
Squash, summer/zucchini
8 ounces
½-inch rounds
5–8 minutes
Chicken
2 medium breast (8
to 10 ounces each)
whole
18–20 minutes
(depending on
thickness)
Shrimp
8 ounces
peeled & deveined
4–5 minutes
Fin Fish
(salmon, swordfish, etc.)
1 pound
cut into portion sizes
8–12 minutes
BROWN/SAUTÉ
Use Brown/Sauté as you would a skillet or sauté pan on the stovetop for a variety of
recipes. Prepare a quickly sautéed skillet dish, or brown food right in the pot as the first
step in many braised or slow-cooked family favorites.
To reheat foods, use Brown/Sauté at 350°F (176°C) and stir until all ingredients are
warmed through. Then switch to Warm on the Slow Cook function until ready to serve.
