Steam vegetables for table use. Boil water in the boiling pan. When the steam
escapes from the juicer top, put the vegetables in the food basket. Steaming food
retains more nutrients than boiling.
Steam meats, fish, and poultry. Steamed meats are very tender. A rich broth will
collect in the juice kettle that can be used for gravies and soups. Pot roasts, corned
beef and other meats that are normally braised can be steamed. Steam chicken and
other fowl with beautiful results. Add carrots, potatoes, broccoli, or cauliflower to the
food basket ½ hour before the meal is done.
Steaming Times for Fish and Seafood
Clams 3-5 minutes
Crabs 8-10 minutes
Crawfish 5-6 minutes
Lobster 12-15 minutes
Mussels 3-5 minutes
Shrimp 3-5 minutes
Trout 10-12 minutes
Note: For fish thicker than 2 inches, cut the fish in half along the backbone, or slice
the fish into uniform pieces.
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