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Guide for Steaming Vegetables, Poultry, Seafood and Hard-Cooked Eggs
Place indicated amount of water into the cooking bowl. The amount needed will vary according to the type
of food being cooked. Arrange foods in a single layer in the steaming tray. Vegetables should be cut in
similar sizes as indicated. Begin timing when unit is turned on. Cooking times are approximate and will yield
cooked but crisp/tender vegetables. Add more time for more tender/softer vegetables or cut back on time
for crispier vegetables to taste.
The rice cooker must be unplugged immediately after vegetables have finished cooking to prevent overcook-
ing. If cooking vegetables over rice, use chart to determine approximately when to add steaming tray to rice
cooker. Serve steamed vegetables immediately or plunge into ice water to stop cooking to use in salads and
other cold preparations.
Food Amount Preparation Water
Cooking Time
(approximate)
Asparagus 4 ounces 3-inch cut 1½ cups 9-10 minutes
Broccoli 4 ounces 1½-2" flowerets 1½ cups 11 minutes
Carrots – baby 8 ounces Whole 1½ cups 15 minutes
Carrots – sliced 8 ounces ¼-inch slices 1½ cups 15 minutes
Green beans 4 ounces 1 to 1½" slices 1½ cups 8-9 minutes
Peas, snow 4 ounces
Whole, tipped and
topped, strings removed
1½ cups 11 minutes
Peas, edible 4 ounces
Whole, tipped and
topped, strings removed
1½ cups 10-11 minutes
Potatoes, new
(1½" diameter)
4 ounces Quartered 2 cups 23-24 minutes
Potatoes
yellow/gold
12 ounces ¾-inch dice 2 cups 18-19 minutes
Sweet potatoes 8 ounces Peeled, ½-inch dice 1½ cups 18-19 minutes
Zucchini/
yellow squash
6 ounces
Halve lengthwise,
¾-inch slices
1½ cups 11 minutes
Chicken/turkey
fresh
8 ounces
(maximum)
Cut into ½-inch slices 1½ cups 12-15 minutes
Sausage, smoked
8-12
ounces
Cut into ½-inch slices 1½ cups 12-15 minutes
Shrimp 8 ounces
Peeled/unpeeled, may be
seasoned with herbs or prepared
seafood seasoning such as Old
Bay
®
(spray steaming tray with
cooking spray)
1½ cups
+ 1 table-
spoon
vinegar
12-15 minutes
(will depend on size
of shrimp). Stir after
10 minutes
Scallops, sea 8 ounces
Season as desired (spray steaming
tray with cooking spray or line with
leaf lettuce)
1½ cups 10-15 minutes
Fin fish (salmon,
haddock, cod, sea
bass, etc.)
8 ounces
Cut into 1½-inch squares, arrange
on lettuce leaves or parchment
rounds in steaming tray
1½ cups 10-15 minutes
Eggs, large 4 In shells 1½ cups
21 minutes (place
in ice water
immediately to
stop cooking)