MW 6qt roaster 63807 10/25/01 2:26 PM Page 8 Sally Mercury:65946 Metalware books:63807:
Vegetable | Steam Time | Water Amount |
Broccoli Stalks, trimmed | 15 to 20 minutes | 2 cups |
Flowerettes, trimmed | 10 to 12 minutes | 1.5 cups |
Cabbage Quarter |
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or Wedges | 12 to 15 minutes | 1.5 cups |
Carrots Chunks, cleaned | 12 to 15 minutes | 1.5 cups |
Cauliflower Whole, |
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cleaned | 18 to 22 minutes | 2 cups |
Flowerettes, trimmed | 10 to 12 minutes | 1.5 cups |
Corn on the Cob, husked | 10 to 15 minutes | 1.5 cups |
Leeks, trimmed | 5 to 10 minutes | 2 cups |
Potatoes Whole, |
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small red | 20 to 25 minutes | 2 cups |
Sweet Potatoes, |
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6 oz. each | 25 to 30 minutes | 2 cups |
Summer Squash, |
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Pattypan, Whole small |
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Zucchini | 10 to 15 minutes | 1.5 cups |
Winter Squash, Acorn |
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or Butternut, Halved |
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or Quartered | 20 to 25 minutes | 2 cups |
Steam Fish, Seafood and Meat Chart
To Steam: Place Rack in 6 Qt. 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.
6 Qt. Roaster Oven | 6 |
Type of Meat | Steam Time | Water Amount |
Fish Fillets | 10 to 15 minutes | 1.5 cups |
Fish Steaks | 15 to 20 minutes | 1.5 cups |
Whole Fish | 20 to 25 minutes | 2 cups |
Clams in Shell | 10 to 15 minutes | 1.5 cups |
Crabs, Claws and Legs | 20 to 25 minutes | 1.5 cups |
Lobster Tails | 15 to 20 minutes | 2 cups |
Mussels in Shell | 10 to 15 minutes | 1.5 cups |
Oysters in Shell | 10 to 15 minutes | 1.5 cups |
Shrimp, Large in Shell | 10 to 12 minutes | 1.5 cups |
Sea Scallops in Shallow |
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Dish | 10 to 15 minutes | 1.5 cups |
Fresh Sausages, 2 oz. to 3 oz. ea. | 15 to 20 minutes | 1.5 cups |
Fresh Hot Dogs, 1 oz. to 3 oz. ea. | 10 to 15 minutes | 1.5 cups |
Poach Chart
To Poach: Place Rack in 6 Qt. 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 |
Fish Steaks | 15 to 20 minutes | 2 cups |
Whole Fish | 15 to 20 minutes | 3 cups |
Chicken Breasts, Skinned | 25 to 30 minutes | 3 cups Chicken broth |
Fresh Sausages, 2 oz. to 3 oz. | 15 to 20 minutes | 3 cups |
Fresh Hot Dogs, 1 oz. to 3 oz. | 10 to 15 minutes | 2 cups |
Fresh Pasta, 9 oz. to 12 oz. | 15 to 18 minutes | Water to cover, plus 1 cup |
