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10
Steam Cooking Chart
TYPE OF FOOD
MAXIMUM AMOUNT
OF FOOD*
MAXIMUM AMOUNT
OF WATER*
APPROX.
COOKING TIME
DONENESS TEST
FOR FOOD
Vegetables:
Asparagus, cut in 3-inch pieces
4 cups (946 ml)
2 cups (473 ml)
12–14 min
Crisp-tender
Broccoli, florets
4 cups (946 ml)
2 cups (473 ml)
10–12 min
Crisp-tender
Carrots, sliced 1/4-inch thick
4 cups (946 ml)
2 cups (473 ml)
17–19 min
Crisp-tender
Corn-on-the-Cob
2–3 ears
2 cups (473 ml)
19–21 min
Crisp-tender
Potatoes, cut in 1/2–3/4 inch
chunks
4 cups (946 ml)
2 cups (473 ml)
19–21 min
Tender
Zucchini, sliced 1/4-inch thick
4 cups (946 ml)
2 cups (473 ml)
13–15 min
Crisp-tender
Poultry/Seafood:
Chicken, tenders
20 oz. (567 g)
2 cups (473 ml)
18–20 min
Internal temperature
160°–165°F (71°–74°C)
Salmon, fillet
20 oz. (567 g)
2 cups (473 ml)
18–20 min
Internal temperature
145°F (63°C)
Shrimp, peeled and deveined
31–40 count
24 oz. (680 g)
2 cups (473 ml)
13–15 min
Pink and opaque
*Measured in 1-cup U.S. measure
• The more food added to the steamer basket, the longer the steam
time should be.
• Smaller pieces of food will steam faster than larger pieces.