8
Steaming Chart
FOOD
AMOUNT
PREPARATION
COOKING TIME
Artichokes
2 individual
trimmed – see recipe
page 26
40–45 minutes
Asparagus
1 pound medium
trimmed
10-12 minutes
Broccoli
1 bunch (about
16 to 20 oz.)
2-inch florets
10-12 minutes
Carrots, baby
1 pound
whole
18-20 minutes
Cauliflower
1 medium head
(about 20 oz.)
2-inch florets
15 minutes
Corn
4 ears
husked
15-18 minutes
Green beans
1 pound
trimmed
15-17 minutes
Peas, snow
1 pound
trimmed
10-11 minutes
Potatoes, new
2 pounds
whole
25-30 minutes
Potatoes, yellow/gold
16–20 ounces
slices or
¾
-inch pieces
20 minutes
Potatoes, sweet
16–20 ounces
slices or
¾
-inch pieces
14-15 minutes
Butternut Squash
1 pound
cubed
20 minutes
Squash, summer/zucchini
1 pound
½
-inch slices
12-14 minutes
Chicken
1 pound (about 2
large boneless
breasts)
whole
20-25 minutes
Shrimp*
1 pound (large)
peeled & deveined
8-10 minutes
Fish*
(salmon, swordfish, etc.)
1 pound
cut into portion sizes
thin fillet 8–10
minutes
thick fillet 15-20
minutes
Hard Boiled Eggs
12
20-25 minutes
*3 cups of water should be used here
