8
Steaming Chart
Steamer cooking times (approximate) are based on steaming with cold water filled
to MAX Fill line. Steamer will switch to WARM after cooking time. Models with #3
Steam Bowl: Cooking time in all 3 Steam Bowls may need to be adjusted.
Food Item
Weight/Amount
Approximate Cooking Time
Asparagus, thin stalks 1 pound (454 g) 14–20 minutes
Whole carrots 1 pound (454 g) 18–25 minutes
Broccoli florets from 1 head 1/2 to 3/4 pound (227 g to 340 g) 18–22 minutes
Corn on the cob (stand up in 2 or 3 Steam Bowls) 6 medium 16–18 minutes
Green Beans 1 pound (454 g) 12–16 minutes
Squash, yellow and green, 1/2-inch (1.3-cm) thick slices 1 pound (454 g) 16–20 minutes
Whole small red potatoes 1 1/2 pounds (681 g) 28–32 minutes
Boneless, skinless chicken breasts 3 (5 oz. [142 g] each) 14–18 minutes
Salmon fillets 1 pound (454 g) 16–20 minutes
Salmon steaks 1-inch (2.5 cm) thick 1 1/2 pounds (680 g) 18–22 minutes
Shrimp, deveined with tails (16/20 count) 1 pound (454 g) 11–15 minutes
Eggs, large 8 20–22 minutes
Long-grain white rice (cooked in Rice Bowl) 1 cup (237 mL) rice/1 cup (237 mL) water 32–35 minutes
Long-grain brown rice (cooked in Rice Bowl) 1 cup (237 mL) rice/1 1/4 to 1 1/2 cups
(296 mL to 355 mL) water
67–70 minutes
Frozen dumplings (potstickers) 1 1/2-pound package (680 g) 8–12 minutes
Large fresh tamales (2 in each Steam Bowl) 6 35–40 minutes
Follow USDA food safety guidelines and visit foodsafety.gov for safe internal cooking temperatures.
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