12
TYPE OF FOOD
MAXIMUM AMOUNT
OF FOOD*
MAXIMUM AMOUNT
OF WATER*
APPROX.
COOKING TIME
DONENESS TEST
FOR FOOD
Vegetables:
Asparagus, cut in 3-inch pieces
6 cups (1.4 L)
3 cups (710 ml)
8–10 min
Crisp-tender
Broccoli, florets
6 cups (1.4 L)
3 cups (710 ml)
4–6 min
Crisp-tender
Carrots, sliced 1/4-inch thick
6 cups (1.4 L)
3 cups (710 ml)
10–12 min
Crisp-tender
Corn-on-the-Cob
3 ears
3 cups (710 ml)
10–12 min
Crisp-tender
Potatoes, 3/4-inch cubes
6 cups (1.4 L)
3 cups (710 ml)
18–20 min
Tender
Zucchini, sliced 1/4-inch thick
6 cups (1.4 L)
3 cups (710 ml)
8–10 min
Crisp-tender
Poultry/Seafood:
Chicken, tenders
2 pounds (907 g)
3 cups (710 ml)
24–26 min
Internal temperature 160°–165°F
(71°–74°C)
Salmon, fillet
2 pounds (907 g)
3 cups (710 ml)
24–26 min
Internal temperature 145°F (63°C)
Shrimp, peeled and deveined
31–40 count
2 pounds (907 g)
3 cups (710 ml)
8–10 min
Pink and opaque
*Measured in 1-cup U.S. measure
Cook the following on the STEAM COOK setting.
Steam Cooking Chart
• The more vegetables added to the steamer basket, the longer the
steam time should be.
• Smaller pieces of vegetables will steam faster than larger pieces.
