10
- Green/Wax
- Cut or Whole
1
/
2
pound
1 pound
12-14
20-22
Beets
1 pound cut
25-28
Broccoli, Spears
1 pound
20-22
Brussels
1 pound
24-26
Cabbage
1 pound sliced
16-18
Celery
1
/2 pound thinly sliced
14-16
Carrots
1 pound thinly sliced
18-20
Cauliflower-Whole
1 pound
20-22
Corn or Cob
3-5 ears
14-16
Eggplant
1 pound
16-18
Mushrooms, Whole
1 pound
10-12
Okra
1 pound
18-20
Onions
1
/
2
pound thinly sliced
12-14
Parsnips
½ pound
8-10
Peas
1 pound shelled
12-13
Peppers, Whole
Up to 4 medium (not stuffed)
12-13
Potatoes, Whole- Red
1 pound-about 6 small
30-32
Turnips
1 pound sliced
20-22
All frozen vegetables
10oz.
28-50
FISH AND SEAFOOD
•
The steaming time listed in the chart is for fresh, or frozen and fully thawed seafood and fish. Before steaming, scale and prepare fresh seafood and fish.
•
Most fish and seafood cook very quickly. Steam in small portions or in amounts as specified.
•
Clams, oysters and mussels may open at different time. Check the shells to avoid overcooking.
•
Adjust steaming time accordingly.
Variety
Weight/Or Pieces
Approx. Time (Minute)
Clams in shell
- Littlenecks/Cherrystones
1 pound
10-12
Crab
- King Crab, legs/claws -
Soft Shell
1
/2 pound 8-
12 pcs.
20-22
8-10
Lobster
- Tails
- Split
- Whole, Live
2-4
1-1 1/4 pounds
1-1 1/4 pounds
16-18
18-20 18-
20
Mussels (fresh in shell)
1 pound
14-16
