Guide For Steaming - Cuisinart FRC-1000 Instruction/Recipe Booklet

GUIDE FOR STEAMING VEGETABLES, POULTRY AND SEAFOOD
Put water into the cooking pot to the STEAM line. Arrange foods in a single layer on the
steaming tray. Vegetables should be cut in similar sizes as indicated. Cooking times are
approximate and will yield cooked, but crisp/tender vegetables. Add more time for more
tender/softer vegetables or cut back on time for crispier vegetables to taste.
Foods must be removed immediately after steaming to prevent overcooking. If cooking
vegetables over rice, use chart to determine approximately when to add steaming tray to
rice cooker.
FOOD
Asparagus
Baby Bok Choy
Broccoli
Cabbage Leaves
Carrots - Baby
Carrots - Sliced
Green Beans
Lettuce Leaves, Butter Variety
Peas, Snow
Potatoes, New
Potatoes, Yellow/Gold
Potatoes, Sweet
Squash, Summer/Zucchini
Chicken
Shrimp
Fin Fish (salmon, swordfish,
etc.)
Eggs
AMOUNT
4 ounces (about 15 spears)
2 whole
10 ounces
4 leaves
12 ounces
6 ounces (about 1½ cups)
5 ounces
6 leaves
4 ounces
12 ounces
12 ounces
1 pound
6 ounces (2 cups, sliced)
1 pound
1 pound
12 ounces
up to 12
14
PREPARATION
trimmed and halved
halved
2-inch florets
cored
whole
sliced (½-inch thick)
trimmed
cored
trimmed
quartered
¾-inch pieces
¾-inch cubes
sliced (½-inch thick)
2-inch strips
peeled and deveined
cut to fit steaming tray
pierce pinhole in bottom
of each egg
COOKING TIME
8 minutes
17 minutes
15 minutes
6 minutes
18 minutes
16 minutes
9 minutes
6 minutes
8 minutes
16 minutes
16 minutes
17 minutes
8 minutes
25 minutes
15 minutes
18 minutes
15 minutes – soft cooked
24 minutes – hard cooked