8
Steaming Chart
FOOD
AMOUNT
PREPARATION
COOKING TIME
Artichokes
2 individual
trimmed – see recipe
page 26
40–45 minutes
Asparagus
1 pound (454 g)
medium
trimmed
10-12 minutes
Broccoli
1 bunch (about
16 to 20 oz [453
to 566 g])
2-inch (5 cm) florets
10-12 minutes
Carrots, baby
1 pound (454 g)
whole
18-20 minutes
Cauliflower
1 medium head
(about 20 oz.
[566 g])
2-inch (5 cm) florets
15 minutes
Corn
4 ears
husked
15-18 minutes
Green beans
1 pound (454 g)
trimmed
15-17 minutes
Peas, snow
1 pound (454 g)
trimmed
10-11 minutes
Potatoes, new
2 pounds (907 g)
whole
25-30 minutes
Potatoes, yellow/gold
16–20 ounces
(453 to 566 g)
slices or
¾
-inch
(1.9 cm) pieces
20 minutes
Potatoes, sweet
16–20 ounces
(453 to 566 g)
slices or
¾
-inch
(1.9 cm) pieces
14-15 minutes
Butternut Squash
1 pound (454 g)
cubed
20 minutes
Squash, summer/zucchini
1 pound (454 g)
½
-inch (1.25 cm) slices
12-14 minutes
Chicken
1 pound ([454 g]
about 2 large
boneless breasts)
whole
20-25 minutes
Shrimp*
1 pound ([454 g]
large)
peeled & deveined
8-10 minutes
Fish*
(salmon, swordfish, etc.)
1 pound (454 g)
cut into portion sizes
thin fillet
8–10 minutes
thick fillet
15-20 minutes
Hard Boiled Eggs
12
20-25 minutes
*3 cups (750 ml) of water should be used here