Oster CKSTSCMC6 - Page 28

English-12
Steaming Chart
Steaming foods is healthy.
It requires no fats or oil and fewer nutrients are lost. Place
rack Up or Down depending upon the amount of water used. Keep food on rack above
the water.
Food Amount Amount of
water
Pre- prep Cooking
Time
Vegetables
Artichokes 4 to 6 1 liter Whole/
trimmed
40 – 50
minutes
Asparagus 0.5 Kg 2 ½ cups Whole/
trimmed
4 to 7 minutes
Broccoli 1 bunch 3 cups 5 cm (2-inch)
orets
8 – 10 minutes
Baby carrots
or 4 cm (1 ½
inch) pieces
0.5 Kg 3 cups Peeled and
trimmed
9 – 11 minutes
Cauliower 1 medium
head
3 cups 5 cm (2-inch)
pieces
10 - 12
minutes
Corn on the
cob
4 3 cups 15 cm
(6-inches)
13 – 15
minutes
Green beans 0.5 Kg 2-½ cups Whole/
trimmed
8 – 10 minutes
Snow peas 0.5 Kg 2-½ cups Whole/
trimmed
3 – 4 minutes
Small new
Potatoes
0.5 Kg 3 cups Whole 17 – 20
minutes
White or
Yukon Gold
potatoes
350 g 3 cups Quartered 18 – 22
minutes
Sweet
Potatoes
350 g 3 cups Cut in 4 cm (1
½-inch) pieces
10 – 15
minutes
Yellow squash
or zucchini
0.5 Kg 2-½ cups Thickly sliced 7 – 9 minutes
Poultry
Chicken
breasts
700 g 3-½ cups Whole 16 – 20
minutes
Eggs 8 3 cups Whole in shell 25 minutes
Fish
Lobster tails Large 2-½ cups In shell 6 – 9 minutes
Large Shrimp 0.5 Kg 2-½ cups Peeled and
deveined
4 – 5 minutes
Salmon 0.5 Kg 2 ½ cups Cut in serving
size pieces
8 – 12 minutes