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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.
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 8 ounces 3-inch cut 2 cups 9-10 minutes
Broccoli 8 ounces 1½-2" flowerets 2 cups 11 minutes
Carrots – baby 8 ounces Whole 2 cups 15 minutes
Carrots – sliced 8 ounces ¼-inch slices 2 cups 15 minutes
Green beans 4 ounces 1 to 1½" slices 2 cups 8-9 minutes
Peas, snow 4 ounces
Whole, tipped and
topped, strings
removed
2 cups 11 minutes
Potatoes, new
(1½" diameter)
8 ounces Quartered 2 cups 23-24 minutes
Potatoes
Yellow/Gold
12 ounces ¾-inch dice 2 cups 23-24 minutes
Sweet potatoes 8 ounces Peeled, ½-inch dice 2 cups 18-19 minutes
Zucchini/
yellow squash
6 ounces
Halve lengthwise,
¾-inch slices
2 cups 11 minutes
Sweet potatoes 16 ounces Peeled, ¾" cubes 2 cups 25 minutes
Poultry –
chicken or turkey
8-16 ounces
Cut into similiar size
pieces, ½ x ½ x 3-
inches
2 cups 15-20 minutes
Shrimp
Up to one
pound
Peeled/unpeeled; may
be seasoned with
herbs or prepared
seafood seasoning
such as Old Bay
®
(spray steaming tray
with cooking spray)
2 cups
12-15 minutes
(will depend on size
of shrimp)
Scallops
Up to one
pound
Season as desired
(spray steaming tray
with cooking spray or
line with leaf lettuce)
2 cups 10-15 minutes
Fin fish (salmon,
haddock, cod, sea
bass, etc.)
up to one
pound
Cut into 1½-inch
squares; arrange
on lettuce leaves or
parchment rounds in
steaming tray
2 cups 10-15 minutes
Eggs, large 8 In shells
To one cup
mark
21 minutes (place
in ice water
immediately to
stop cooking)