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Steam/Poach Chart
Place Rack in Roaster Oven, add hot water to the amount given in chart, cover, preheat
to 400°F. Steam all vegetables at 400°F.
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 avor of sh and seafood. Serve hot directly from Roaster Oven. To serve cold:
plunge in cold water to stop cooking, chill before serving.
To Poach: Place Rack in Roaster Oven. Add hot water to the amount given in the
chart. Cover; preheat to 350°F for 20 minutes. Poaching is a way of gently simmering
foods. There is no fat added during cooking.
Type of Food Steam Time Water Amount
Artichoke, trimmed 20 to 25 minutes 1.5 cups
Asparagus, trimmed 8 to 12 minutes 1.5 cups
Green Beans, Whole 10 to 15 minutes 1.5 cups
Beets Whole 2 in. to 3 in. 20 to 25 minutes 2 cups
Broccoli, Flowerettes 10 to 12 minutes 1.5 cups
Cabbage
(quartered or wedges)
12 to 15 minutes 1.5 cups
Carrots Chunks, cleaned 12 to 15 minutes 1.5 cups
Cauliower, Flowerettes 10 to 12 minutes 1.5 cups
Corn on the Cob, husked 10 to 15 minutes 1.5 cups
Leeks, trimmed 5 to 10 minutes 2 cups
Potatoes Whole, red 20 to 25 minutes 2 cups
Sweet Potatoes 6 oz. ea. 25 to 30 minutes 2 cups
Summer Squash:
Pattypan, Whole small
Zucchini
10 to 15 minutes 1.5 cups
Winter Squash:
Acorn or Butternut
(halved or quartered)
20 to 25 minutes 2 cups
Fish Fillets or Steaks 10 to 15 minutes 1.5 cups
Whole Fish 20 to 25 minutes 2 cups
Clams in Shell 10 to 15 minutes 1.5 cups
Crabs, Claws and Legs 20 to 25 minutes 1.5 cups
Lobster Tails 15 to 20 minutes 2 cups
Shrimp, Large in Shell 10 to 12 minutes 1.5 cups
Fresh Sausages, 2 to 3 oz. 15 to 20 minutes 1.5 cups
Fresh Hot Dogs 10 to 15 minutes 1.5 cups
Fresh Pasta, 9 oz. to 12 oz 15 to 18 minutes Water to cover, plus 1C