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Egg Cooking and Food Steaming Guide
FOOD QUANTITY COOKTIME
VEGETABLES
Broccoli/Caulifl ower 8 ounces 13-15 minutes
Green and Wax Beans 8 ounces 10-12 minutes
Carrots, sliced in 1/2 inch pieces 6 large 12-14 minutes
Baby Carrots 8 ounces 12-14 minutes
Corn 2 large ears, halved 45-50 minutes*
Winter Squash, Acorn halved 22-24 minutes
Zucchini/Yellow Crookneck Squash, sliced in 1/2” rounds 2 large 19-20 minutes
Potatoes, medium red, cut into 1” pieces 2-4 potatoes 15-16 minutes
Sugar Snap Peas 8 ounces 12 1/2-13 minutes
Snow Pea Pods 8 ounces 12-13 minutes
MEATS
Breakfast Sausage, fully cooked, 3/4 inch thick 6 links 14-15 minutes
Sausage, fresh, 1 inch thick 6 links 18-20 minutes
Hamburger, 1/2 inch thick 1 patty 16-17 minutes
Chuck Steak, 3/4 inch thick 1/2 pound 16-20 minutes
Chicken, boneless tenders 6 16-18 minutes
Chicken, bone-in, halved breasts 2 large 45-48 minutes*
Hot Dogs 8 11-13 minutes
Meatballs frozen 12 ounces 13-14 minutes
Meatballs, 1” cooked, reheat 12 ounces 11-12 minutes
FISH
Large Shrimp 1 pound 11-12 minutes
Salmon 2 6-ounce fi llets 12-13 minutes
FROZEN FOOD
Frozen corn kernels 1/2 bag 11-12 minutes
EGGS
Poached, large 2 10 minutes
Poached, large 4 14 minutes
Poached, extra-large 4 15 minutes
Soft Boiled 4 8 minutes
Soft Boiled 6 11 minutes
Soft Boiled 8 13 minutes
Hard Boiled 4 16 minutes
Hard Boiled 6 18 minutes
Hard Boiled 8 19 minutes
Eggs in a Cup 2 in 2 cups 12 minutes
* The Egg Cooker/Mini Food Steamer includes a 30 minute timer. The timer will need to be re-set for any cook times that exceed 30 minutes.