15
• 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.
• Give rice a flavor boost by substituting an equal amount of chicken/
beef/vegetable broth for water.
TYPE OF FOOD
MAXIMUM
AMOUNT
OF FOOD*
MAXIMUM
AMOUNT OF
RICE**
MAXIMUM
AMOUNT
OF WATER
APPROX.
COOKING
TIME***
YIELD OF
RICE*
DONENESS TEST
FOR FOOD
Asparagus, cut in 3-inch pieces
6 cups (1.4 L)
5 cups (887 ml)
fill to 5 line
40–42 min
11 cups
Crisp-Tender
Broccoli, florets
6 cups (1.4 L)
6 cups (1.06 L)
fill to 6 line
40–42 min
13 cups
Crisp-Tender
Corn-on-the-Cob
4 ears
6 cups (1.06 L)
fill to 6 line
46–48 min
13 cups
Crisp-Tender
Potatoes, cut in 2-inch chunks
6 cups (1.4 L)
5 cups (887 ml)
fill to 5 line
48–50 min
11 cups
Firm but tender
Yellow Squash and Red Bell
Peppers, sliced 1/4-inch thick
and 1-inch cubes
6 cups (1.4 L)
5 cups (887 ml)
fill to 5 line
46–48 min
15 cups
Crisp-Tender
Chicken, tenders
36 oz. (1021 g)
5 cups (887 ml)
fill to 5 line
42–44 min
12 cups
Internal temperature
160°–165°F (71°–74°C)
Salmon, fillet
36.5 oz. (1035 g)
5 cups (887 ml)
fill to 5 line
50–52 min
11 cups
Internal temperature
145°F (63°C)
Shrimp, peeled and deveined
36.2 oz. (1026 g)
5 cups (887 ml)
fill to 5 line
45–48 min
12 cups
Pink and opaque
*Measured in 1-cup U.S. measure
**Measured in rice measuring cup
***All times are for long grain white rice
Cook the following on the WHITE RICE setting.
Steaming Food With Rice Chart
