11
TYPE OF FOOD
MAXIMUM AMOUNT
OF FOOD*
MAXIMUM AMOUNT
OF WATER*
APPROX.
COOKING TIME
DONENESS TEST
FOR FOOD
Vegetables:
Soft Vegetables (zucchini,
yellow squash, asparagus)
2 cups (473 ml)
fill to 1 line
4–7 min
Crisp-tender
Firm Vegetables (corn-on-the-
cob, carrots, potatoes)
2 cups (473 ml)
fill to 1 line
7–15 min
Crisp-tender
Poultry/Seafood:
Chicken, tenders
8 oz. (227 g)
fill to 1 line
8–10 min
Internal temperature
160°–165°F (71°–74°C)
Salmon, fillet
8 oz. (227 g)
fill to 1 line
5–7 min
Internal temperature
145°F (63°C)
Shrimp, peeled and deveined
31-40 count
8 oz. (227 g)
fill to 1 line
2–3 min
Pink and opaque
*Measured in 1-cup U.S. measure
Cook the following on the STEAM setting.
Steam Cooking Chart
• The more food added to the steamer basket, the longer the steam
time should be.
• Smaller pieces of food will steam faster than larger pieces.
