Vegetable
(Cont’d)
Weight lb. (kgs.)
Steaming Time (minutes)
Onions, sliced
1/2 lb. (225 g)
12 – 14
Parsnips, sliced
1/2 lb. (225 g)
8 – 10
Peas, shelled
1 lb. (450 g)
12 – 13
Potatoes, small,whole
1 lb. (450 g)
30 – 32
Rutabaga, small dice
1 lb. (450 g)
28 – 30
Spinach Squash, Acorn/
1/2 lb. (225 g)
14 – 16
Butternut, sliced
1 lb. (450 g)
22 – 24
Turnips
1 lb. (450 g)
20 – 22
Frozen Vegetables
1 lb. (450 g)
18 – 20
FISH AND SEAFOOD STEAMING GUIDE
1. Clean fish or seafood before steaming.
2. Fish fillets or steaks can be steamed in the Rice Bowl with seasoned butter,
lemon or other favourite sauces.
3. Clams, oysters and mussels may open at different times. Check the shells
to avoid overcooking.
Fish and Seafood
Weight lb. (kgs.)
Steaming Time (minutes)
Fillets, frozen
1/2 lb. (225 g)
10 – 12
fresh
1/2 lb. (225 g)
6 – 8
Fish steaks, cod, salmon, tuna
1 lb. (450 g)
12 – 14
Clams, in shell
1 lb. (450 g)
10 – 12
Crab, King Crab, legs and claws 1/2 lb. (225 g)
20 – 22
Soft Shell
8 – 12 pcs.
20 – 22
Lobster, tails
2 – 4
16 – 18
whole
1-1/4 lb (565 g)
18 – 20
Mussels, in shell
1 lb. (450 g)
14 – 16
Oysters, in shell
3 lbs. (1.3 kgs)
18 - 20
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