Page 17
User Manual
Oper
ating
Instruc
tions
STEAMING GUIDE
NOTE
While steaming, monitor your meat’s internal temperature with a meat thermometer to
ensure the meat you cook reaches a safe temperature.
FOOD
AMOUNT
PREPARATION
COOKING TIME
Asparagus
4 oz. (~15 spears) trimmed and halved
8 min.
Baby Bok Choy
2 whole
halved
17 min.
Broccoli
10 oz.
2" florets
15 min.
Cabbage Leaves
4 leaves
cored
6 min.
Carrots - Baby
12 oz.
whole
18 min.
Carrots - Sliced
6 oz. (1½ c.)
sliced ½" thick
16 min.
Green Beans
5 oz.
trimmed
9 min.
Lettuce Leaves -
Butter Variety
6 leaves
cored
6 min.
Peas - Snow
4 oz.
trimmed
8 min.
Potatoes - New
12 oz.
quartered
16 min.
Potatoes - Yellow/Gold 12 oz.
¾" pieces
16 min.
Potatoes - Sweet
1 lb.
¾" cubes
17 min.
Squash - Summer/
Zucchini
6 oz. (2 c. sliced)
sliced ½" thick
8 min.
Chicken
1 lb.
2" strips
25 min.
Shrimp
1 lb.
peeled and deveined 15 min.
Fish - Salmon,
Swordfish
12 oz.
cut to fit tray
18 min.
Eggs
Up to 12
pierce pinhole in
bottom of each egg
15 min. - soft cooked
24 min. - hard cooked