11
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 2 cups (473 ml) fill to 1 line 12–14 min Crisp-tender
Broccoli, florets 2 cups (473 ml) fill to 1 line 13–15 min Crisp-tender
Carrots, sliced 1/4-inch thick 2 cups (473 ml) fill to 1 line 16–18 min Crisp-tender
Corn-on-the-Cob 1 ear fill to 1 line 16–18 min Crisp-tender
Potatoes, 3/4-inch cubes 2 cups (473 ml) fill to 1 line 23–25 min Tender
Zucchini, sliced 1/4-inch thick 2 cups (473 ml) fill to 1 line 12–14 min Crisp-tender
Poultry/Seafood:
Chicken, tenders 8 oz. (227 g) fill to 1 line 21–23 min Internal temperature
160°–165°F (71°–74°C)
Salmon, fillet 8 oz. (227 g) fill to 1 line 16–18 min Internal temperature
145°F (63°C)
Shrimp, peeled and deveined
31–40 count
12 oz. (340 g) fill to 1 line 18–20 min Pink and opaque
*Measured in 1-cup U.S. measure
• The more vegetables added to the steamer basket, the longer the
steam time should be.
• Smaller pieces of vegetables will steam faster than larger pieces.
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