7
Corn on the Cob
3-1/2 lbs (1.5 kg.)
14 – 16
Eggplant, chunks
1 lb. (450 g)
16 – 18
Mushrooms, button
1 lb. (450 g)
10 – 12
Okra
1 lb. (450 g)
18 – 20
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
1/2 lb. (225 g)
14 – 16
Squash, Acorn/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
1. Clean fi sh or seafood before steaming.
2. Fish fi llets 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 lbs. (g/kgs.)
Steaming Time
(minutes)
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
Soft Shell
1/2 lb. (225 g)
8 – 12 pcs.
20 – 22
20 – 22
Lobster, tails
whole
2 – 4
1-1/4 lb (340 g)
16 – 18
18 – 20
Mussels, in shell
1 lb. (450 g)
14 – 16
Oysters, in shell
3 lbs. (1.3 kg)
18 - 20
Scallops, Bay – shucked
Sea – shucked
1 lb. (450 g)
3 lbs. (1.3 kg)
14 – 16
18 – 20
Shrimp, medium in shell
large in shell
1 lb. (450 g)
1 lb. (450 g)
10 – 12
18 – 20
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