Food
Quantity/Yield
Steaming Time
Cook’s Notes
Chicken and Seafood
Boneless, | 5 - 6 ounces each, up to 8 | 18 - 22 minutes | • Follow proper safe food handling pro- | |
Skinless | ||||
cedures for poultry and seafood. | ||||
(use both steamer trays) |
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Chicken Breast |
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| • Always check poultry for proper | |||
Halves or |
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| doneness – juices should run clear | ||
Thighs |
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| when tested with a knife, and internal | ||
Shrimp, | 1 pound | 5 - 8 minutes | temperature should read 170° F for | |
chicken breast meat, and 180° F for | ||||
Sea Scallops | (use in second steamer tray) |
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| dark meat. The internal temperature | |||
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Clams & |
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| of a fish fillet/steak should read 140°F. | |
Steam until shells are just fully opened. | 6 - 8 minutes | • Do not steam | ||
Mussels | • Clean shrimp; steam in shells for | |||
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| optimum flavor. | |
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| 10 - 15 minutes | ||
Fish | Steam for 10 - 15 minutes per inch of | • For most even steaming, chicken and | ||
Fillets/Steaks | thickness. | per inch of thickness | seafood should not touch sides of | |
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| steamer baskets. | |
Hot Dogs/ |
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| • Pierce before steaming. | |
6 to 12 | 8 - 10 minutes | • If desired, steam drained sauerkraut | ||
Precooked | ||||
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| in rice bowl as an accompaniment | ||
Sausages |
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| and increase steaming time by | ||
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10
