14
GUIDE FOR STEAmING VEGETAbLES, POULTRy AND SEAFOOD
Put two liquid measure cups of water into the cooking pot. Arrange foods in a single layer in
the steaming tray. Vegetables should be cut in similar sizes as indicated. Cooking times are
approximate and will yield cooked but crisp/tender vegetables. Add more time for more
tender/softer vegetables or cut back on time for crispier vegetables to taste.
Foods must be removed immediately after vegetables have finished cooking to prevent
overcooking. If cooking vegetables over rice, use chart to determine approximatley when to
add steaming tray to rice cooker.
Note: A beep will indicate the end of a 3-minute preheating time.
Cooking times below
include the 3-minute preheat.
FOOD
AMOUNT
PREPARATION
COOKING TIME
Asparagus
120 g (about 15 spears)
trimmed and halved
8 minutes
Baby Bok Choy
2 whole
halved
17 minutes
Broccoli
300 g
5 centimetre florets
15 minutes
Cabbage Leaves
4 leaves
cored
6 minutes
Carrots - Baby
360 g
whole
18 minutes
Carrots - Sliced
180 g (about 1½ cups)
sliced (1centimetre thick)
11 minutes
Green Beans
150 g
trimmed
9 minutes
Lettuce Leaves,
Butter Variety
6 leaves
cored
6 minutes
Peas, Snow
120 g
trimmed
8 minutes
Potatoes, New
360 g
quartered
16 minutes
Potatoes, Yellow/Gold
360 g
2 centimetre pieces
16 minutes
Potatoes, Sweet
450 g
2 centimetre cubes
17 minutes
Squash, Summer/Zucchini
180 g (2 cups sliced)
sliced (1 centimetre thick)
8 minutes
Chicken
450 g
5centimetre strips
25 minutes
Prawns
450 g
peeled and deveined
15 minutes
Fin Fish (salmon,
swordfish, etc.)
360 g
cut to fit steaming rack
18 minutes