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Place Rack in Roaster Oven; add hot water to the amount given in chart. Cover;
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reheat to 400°F for 20 minutes.
Steaming will bring out the fresh flavor, color, and texture of each vegetable. Times
may vary due to freshness, size differences, and desired degree of doneness. The
suggested times will give you crisp, tender vegetables.
Vegetable Steam Time (min.)
Water Amount
Artichoke, trimmed 25 to 30 3 Cups
Asparagus, trimmed 15 to 20 2 Cups
Green Beans, whole 15 to 20 2 Cups
Beets, whole 25 to 30 3 Cups
Broccoli, stalks 20 to 25 3 Cups
Broccoli, flowerettes 12 to 15 3 Cups
Cabbage, quartered 15 to 20 3 Cups
Carrots, medium 20 to 25 3 Cups
Cauliflower, whole 25 to 30 4 Cups
Cauliflower, flowerettes 10 to 15 2 Cups
Corn on the Cob 20 to 25 3 Cups
Leeks, trimmed 10 to 15 2 Cups
Potatoes, whole, red 20 to 25 4 Cups
Sweet potatoes 40 to 45 4 Cups
Summer Squash 15 to 20 3 Cups
Winter Squash, quartered 30 to 35 4 Cups
To steam: Place Rack in Roaster Oven. Add hot water to the amount given in the
chart. Cover; preheat to 350°F for 20 minutes.
Steaming will retain the delicate texture and flavor of fish and seafood. Serve hot
directly from Roaster Oven. To serve cold, plunge in cold water to stop cooking; chill
before serving.
Type of Fish Steam time (min.)
Water Amount
Fish Fillets 15 to 20 3 Cups
Fish Steaks 20 to 25 4 Cups
Clams, in shell 10 to 15 3 Cups
Crab, claws and legs 25 to 35 3 Cups
Lobster, tails 20 to 25 4 Cups
Mussels, in shell 10 to 15 3 Cups
Oysters, in shell 10 to 15 3 Cups
Shrimp, large, in shell 8 to 12 3 Cups
Sea Scallops, in shallow dish 10 to 15 3 Cups
25 NESCO
®
12-Qt. Convection Oven
Ve
g
etable Steam Chart
TRADITIONAL STEAM
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Fish and Seafood Chart