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.

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