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FOOD TYPE QUANTITY WATER
FILL
STEAMING
TIME
Beef ½ inch slices of rump, sirloin
or fillet steak.
½ lb Min 8 – 10 min
Chicken Boneless breast 4 pieces
4 oz each
Max 12 – 15 min
Drumsticks 4 pieces Max 20 – 25 min
Lamb Chops with or without bones 4 chops
(3/4 inch thick)
Max 10 – 15 min
Loin cut into pieces 1 lb Max 10 – 15 min
Pork Tenderloin, fillet, loin steaks
or loin chops
1 lb or 4 pieces
(1/2 inch thick)
Min 5 – 10 min
6
TABLES OF COOKING TIMES
VEGETABLE QUANTITY WATER FILL STEAMING TIME
Asparagus 15.8 oz. Min 12 – 15 min
Beans 8 oz. Min 12 – 15 min
Broccoli 8 oz. Min 08 – 11 min
Brussel Sprouts 8 oz. Max 15 – 20 min
Cabbage 8 oz. Min 10 – 13 min
Carrots – sliced thin 8 oz. Min 10 – 12 min
Cauliflower 8 oz. Min 13 – 16 min
Corn 3 ears Max 20 – 23 min
Egg Hard-boiled 6 Max 15 – 25 min
Eggplant 8 oz. Max 16 – 18 min
Mushrooms - quartered 8 oz. Max 14 – 20 min
Peas 10 oz. Max 15 – 17 min
Peppers – not stuffed 2 med. Min 12 – 15 min
Potatoes – sliced 8 oz. Min 10 – 12 min
Spinach –toss halfway through cooking 8 oz. Min 14 – 16 min
Squash
• Summer and Zucchini – sliced
thin
• Acorn and Butternut – sliced thin
8 oz.
8 oz.
Min
Max
12 – 15 min
22 – 26 min
Vegetables
?Steam leafy green vegetables for the shortest possible time as they lose color easily.
?Salt and season vegetables after steaming for best results.
?Frozen vegetables should not be thawed before steaming. Cooking time may vary from chart below.
?Clean the vegetables thoroughly. Cut off stems; trim, peel or chop if necessary. Smaller pieces will steam faster
than larger pieces. For softer vegetable texture, increase steaming time; for firmer texture, decrease steaming
time according to taste.
?Quantity, quality, freshness, size and consistent temperature of frozen food may affect steam timing. Adjust water
amount and cooking time as desired.
?Some frozen vegetables will produce better results if placed in the rice bowl during steaming. Frozen vegetables
should be separated or stirred after 10-12 minutes. Use a long-handled fork or spoon to separate or stir to avoid
steam burns on hands and arms.
Meat & Poultry
?Steaming has the advantage of allowing all the fat to drip away during cooking. Due to the gentle heat only
choose tender, lean cuts of meat and trim off all fat. Steam in steam basket for best results.
?Use fresh herbs while steaming to add flavor.
?Prepare meat by trimming and removing bones. Smaller pieces will steam faster than larger pieces. For more
well-done results, increase steaming time; for less well-done results, decrease steaming time according to taste.
Check internal meat or poultry temperature for doneness with a Taylor thermometer.
?Quantity and consistent size of pieces may affect steam timing. Adjust water amount and cooking time as
desired.