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Steaming Chart
TYPE OF FOOD
WEIGHT OR NUMBER OF PIECES
APPROXIMATE COOKING TIME
Green Beans, cut or whole
12 oz. (350 g)
12–16 minutes
Broccoli, florettes
8 oz. (225 g)
18–20 minutes
Cabbage (sliced)
16 oz. (450 g)
16–18 minutes
Carrots (thinly sliced)
16 oz. (450 g)
20 minutes
Corn on the Cob
3–5 ears
25 minutes
Potatoes, whole, red skinned
24 oz. or 1-1/2 lbs (675 g)
35–45 minutes
Squash, summer yellow and zucchini
16 oz. (450 g)
12–14 minutes
Clams, in shell
16 oz. (450 g)
12–14 minutes
Lobster, tails
2–4
16–18 minutes
Mussels, fresh
16 oz. (450 g)
14–16 minutes
Oysters, fresh
48 oz. (1400 g)
18–20 minutes
Shrimp, in shell
Medium
16 oz. (450 g)
12–14 minutes
Large/jumbo
16 oz. (450 g)
16–18 minutes
Fish
Whole
1/2 to 3/4 lb. (225 g to 350 g)
18–25 minutes
Steaks
16 oz. (450 g) / (about 1 in [2.5 cm] thick)
20–25 minutes
Chicken Breasts
2 pieces, 8 oz (225 g) each
26–30 minutes
Hot Dogs
16 oz. (450 g)
10–16 minutes
Eggs
Soft-cooked
1–12 eggs
12–15 minutes
Hard-cooked
1–12 eggs
15–18 minutes
Steamer Cooking Time (approximate). Steamer will switch to WARM after
cooking time, indicating food is cooked. Serving Size = 3/4 cup (175 g)
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