TRADITIONAL STEAM
Vegetable Steam Chart
Fish and Seafood Chart
Place Rack in Roaster Oven; add hot water to the amount given in chart. Cover; preheat to 400°F for 20 minutes.
Steaming will bring out the fresh flavor, color, and texture of each vegetable. Times may vary due to freshness, size differences, and desired degree of doneness. The suggested times will give you crisp, tender vegetables.
Vegetable | Steam Time (min.) | Water Amount |
Artichoke, trimmed | 25 to 30 | 3 Cups |
Asparagus, trimmed | 15 to 20 | 2 Cups |
Green Beans, whole | 15 to 20 | 2 Cups |
Beets, whole | 25 to 30 | 3 Cups |
Broccoli, stalks | 20 to 25 | 3 Cups |
Broccoli, flowerettes | 12 to 15 | 3 Cups |
Cabbage, quartered | 15 to 20 | 3 Cups |
Carrots, medium | 20 to 25 | 3 Cups |
Cauliflower, whole | 25 to 30 | 4 Cups |
Cauliflower, flowerettes | 10 to 15 | 2 Cups |
Corn on the Cob | 20 to 25 | 3 Cups |
Leeks, trimmed | 10 to 15 | 2 Cups |
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Potatoes, whole, red | 20 to 25 | 4 Cups |
Sweet potatoes | 40 to 45 | 4 Cups |
Summer Squash | 15 to 20 | 3 Cups |
Winter Squash, quartered | 30 to 35 | 4 Cups |
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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.
Type of Fish | Steam time (min.) | Water Amount | |
Fish Fillets | 15 to 20 | 3 Cups | |
Fish Steaks | 20 to 25 | 4 Cups | |
Clams, in shell | 10 to 15 | 3 Cups |
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Crab, claws and legs | 25 to 35 | 3 Cups | |
Lobster, tails | 20 to 25 | 4 Cups | |
Mussels, in shell | 10 to 15 | 3 Cups |
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Oysters, in shell | 10 to 15 | 3 Cups | |
Shrimp, large, in shell | 8 to 12 | 3 Cups | |
Sea Scallops, in shallow dish | 10 to 15 | 3 Cups |
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