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STEAM/POACH CHART
Place RACK in Roaster Oven. Add hot water to the amount given in chart. Cover and preheat to 400°F. Steam all vegetables at 400°F.
TO STEAM: Place RACK in Roaster Oven. Add hot water to the amount given in the chart. Cover; preheat to 400°F for 20 minutes.
Steaming will retain the delicate texture and avor of sh and seafood. Serve hot directly from Roaster Oven. To serve cold: plunge in
cold water to stop cooking. Chill before serving.
TO POACH: Place RACK in Roaster Oven. Add hot water to the amount given in the chart. Cover and preheat to 350°F for 20 minutes.
Poaching is a way of gently simmering foods. There is no fat added during cooking.
Type of Food Steam Time Water Amount
VEGETABLE
Artichoke, trimmed 30 to 35 minutes 3 cups
Asparagus, trimmed 15 to 20 minutes 2 cups
Green Beans, whole 10 to 20 minutes 2 cups
Beets whole 2 in. to 3 in. 25 to 30 minutes 3 cups
Broccoli, owerettes 12 to 15 minutes 2 cups
Cabbage (quartered or wedges) 20 to 25 minutes 3 cups
Carrots chunks, cleaned 20 to 25 minutes 3 cups
Cauliower, owerettes 13 to 16 minutes 2 cups
Corn on the Cob, husked 25 to 30 minutes 3 cups
Leeks, trimmed 15 to 20 minutes 2 cups
Potatoes whole, red 40 to 45 minutes 4 cups
Sweet Potatoes 6 oz. ea. 40 to 45 minutes 4 cups
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