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Steaming Chart
TYPE OF FOOD WEIGHT OR NUMBER OF PIECES APPROXIMATE COOKING TIME
Green Beans, cut or whole 12 oz. (350 g) 12–16 minutes
Broccoli, florettes 8 oz. (225 g) 18–20 minutes
Cabbage (sliced) 16 oz. (450 g) 16–18 minutes
Carrots (thinly sliced) 16 oz. (450 g) 20 minutes
Corn on the Cob 3–5 ears 25 minutes
Potatoes, whole, red skinned 24 oz. or 1-1/2 lbs (675 g) 35–45 minutes
Squash, summer yellow and zucchini 16 oz. (450 g) 12–14 minutes
Clams, in shell 16 oz. (450 g) 12–14 minutes
Lobster, tails 2–4 16–18 minutes
Mussels, fresh 16 oz. (450 g) 14–16 minutes
Oysters, fresh 48 oz. (1400 g) 18–20 minutes
Shrimp, in shell
Medium 16 oz. (450 g) 12–14 minutes
Large/jumbo 16 oz. (450 g) 16–18 minutes
Fish
Whole 1/2 to 3/4 lb. (225 g to 350 g) 18–25 minutes
Steaks 16 oz. (450 g) / (about 1 in [2.5 cm] thick) 20–25 minutes
Chicken Breasts 2 pieces, 8 oz (225 g) each 26–30 minutes
Hot Dogs 16 oz. (450 g) 10–16 minutes
Eggs
Soft-cooked 1–12 eggs 12–15 minutes
Hard-cooked 1–12 eggs 15–18 minutes
Steamer Cooking Time (approximate). Steamer will switch to WARM after
cooking time, indicating food is cooked. Serving Size = 3/4 cup (175 g)
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