20
STEAMING GUIDE
NOTE: While steaming, monitor your meat’s internal temperature with a meat thermometer to ensure the meat
you cook reaches a safe temperature.
FOOD AMOUNT PREPARATION COOKING TIME
Asparagus 4 oz. (~15 spears) trimmed and halved 8 min.
Baby Bok Choy 2 whole halved 17 min.
Broccoli 10 oz. 2" orets 15 min.
Cabbage Leaves 4 leaves cored 6 min.
Carrots - Baby 12 oz. whole 18 min.
Carrots - Sliced 6 oz. (1½ c.) sliced ½" thick 16 min.
Green Beans 5 oz. trimmed 9 min.
Lettuce Leaves - Butter Variety 6 leaves cored 6 min.
Peas - Snow 4 oz. trimmed 8 min.
Potatoes - New 12 oz. quartered 16 min.
Potatoes - Yellow/Gold 12 oz. ¾" pieces 16 min.
Potatoes - Sweet 1 lb. ¾" cubes 17 min.
Squash - Summer/Zucchini 6 oz. (2 c. sliced) sliced ½" thick 8 min.
Chicken 1 lb. 2" strips 25 min.
Shrimp 1 lb. peeled and deveined 15 min.
Fish - Salmon, Swordsh 12 oz. cut to t tray 18 min.
Eggs Up to 12 pierce pinhole in bottom
of each egg
15 min. - soft cooked
24 min. - hard cooked
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