14
STEAM/POACH CHART
Place RACK in Roaster Oven. Add hot water to the amount given in chart. Cover and preheat to 400°F. Steam all vegetables at 400°F.
TO STEAM:
Place RACK in Roaster Oven. Add hot water to the amount given in the chart. Cover; preheat to 400°F for 20 minutes.
Steaming will retain the delicate texture and flavor of fish and seafood. Serve hot directly from Roaster Oven. To serve cold: plunge in
cold water to stop cooking. Chill before serving.
TO POACH:
Place RACK in Roaster Oven. Add hot water to the amount given in the chart. Cover and preheat to 350°F for 20 minutes.
Poaching is a way of gently simmering foods. There is no fat added during cooking.
Type of Food
Steam Time
Water Amount
VEGETABLE
Artichoke, trimmed
30 to 35 minutes
3 cups
Asparagus, trimmed
15 to 20 minutes
2 cups
Green Beans, whole
10 to 20 minutes
2 cups
Beets whole 2 in. to 3 in.
25 to 30 minutes
3 cups
Broccoli, flowerettes
12 to 15 minutes
2 cups
Cabbage (quartered or wedges)
20 to 25 minutes
3 cups
Carrots chunks, cleaned
20 to 25 minutes
3 cups
Cauliflower, flowerettes
13 to 16 minutes
2 cups
Corn on the Cob, husked
25 to 30 minutes
3 cups
Leeks, trimmed
15 to 20 minutes
2 cups
Potatoes whole, red
40 to 45 minutes
4 cups
Sweet Potatoes 6 oz. ea.
40 to 45 minutes
4 cups
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