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GUIDE FOR STEAMING VEGETABLES, POULTRY AND SEAFOOD
Put two liquid measure cups of water into the cooking pot. Arrange foods in a single layer in
the steaming tray. Vegetables should be cut in similar sizes as indicated. 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.
Foods must be removed immediately after vegetables have finished cooking to prevent
overcooking. If cooking vegetables over rice, use chart to determine approximatley when to
add steaming tray to rice cooker.
Note: A beep will indicate the end of a 3-minute preheating time. Cooking times below
include the 3-minute preheat.
FOOD AMOUNT PREPARATION COOKING TIME
Asparagus 120 g (about 15 spears) trimmed and halved 8 minutes
Baby Bok Choy 2 whole halved 17 minutes
Broccoli 300 g 5 centimetre florets 15 minutes
Cabbage Leaves 4 leaves cored 6 minutes
Carrots - Baby 360 g whole 18 minutes
Carrots - Sliced 180 g (about 1½ cups) sliced (1centimetre thick) 11 minutes
Green Beans 150 g trimmed 9 minutes
Lettuce Leaves,
Butter Variety
6 leaves cored 6 minutes
Peas, Snow 120 g trimmed 8 minutes
Potatoes, New 360 g quartered 16 minutes
Potatoes, Yellow/Gold 360 g 2 centimetre pieces 16 minutes
Potatoes, Sweet 450 g 2 centimetre cubes 17 minutes
Squash, Summer/Zucchini 180 g (2 cups sliced) sliced (1 centimetre thick) 8 minutes
Chicken 450 g 5centimetre strips 25 minutes
Prawns 450 g peeled and deveined 15 minutes
Fin Fish (salmon,
swordfish, etc.)
360 g cut to fit steaming rack 18 minutes