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 flavor of fish 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 |
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Asparagus, trimmed | 8 to 12 minutes | 1.5 cups |
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Green Beans, Whole | 10 to 15 minutes | 1.5 cups |
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Beets Whole 2 in. to 3 in. | 20 to 25 minutes | 2 cups |
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Broccoli, Flowerettes | 10 to 12 minutes | 1.5 cups |
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Cabbage | 12 to 15 minutes | 1.5 cups |
(quartered or wedges) |
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Carrots Chunks, cleaned | 12 to 15 minutes | 1.5 cups |
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Cauliflower, Flowerettes | 10 to 12 minutes | 1.5 cups |
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Corn on the Cob, husked | 10 to 15 minutes | 1.5 cups |
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Leeks, trimmed | 5 to 10 minutes | 2 cups |
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Potatoes Whole, red | 20 to 25 minutes | 2 cups |
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Sweet Potatoes 6 oz. ea. | 25 to 30 minutes | 2 cups |
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Summer Squash: | 10 to 15 minutes | 1.5 cups |
Pattypan, Whole small |
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Zucchini |
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Winter Squash: | 20 to 25 minutes | 2 cups |
Acorn or Butternut |
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(halved or quartered) |
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Fish Fillets or Steaks | 10 to 15 minutes | 1.5 cups |
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Whole Fish | 20 to 25 minutes | 2 cups |
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Clams in Shell | 10 to 15 minutes | 1.5 cups |
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Crabs, Claws and Legs | 20 to 25 minutes | 1.5 cups |
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Lobster Tails | 15 to 20 minutes | 2 cups |
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Shrimp, Large in Shell | 10 to 12 minutes | 1.5 cups |
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Fresh Sausages, 2 to 3 oz. | 15 to 20 minutes | 1.5 cups |
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Fresh Hot Dogs | 10 to 15 minutes | 1.5 cups |
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Fresh Pasta, 9 oz. to 12 oz | 15 to 18 minutes | Water to cover, plus 1C |
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