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SC-343
5
•
Rice may be seasoned with salt, pepper or butter after steaming.
Combined in Rice Bo
wl
Type of Rice
Amt. Rice
Water
Approx. Time
(Minutes)
Long Grain and Wild Rice Mix
- Regular (6 oz. Pkg.)
- Quick cooking (1-2 oz. Pkg.)
Mix
Mix
1 ½ cups
1 ¾ cups
56-58
18-20
Instant
1 cup
1 ½ cups
12-15
White
- Regular
- Long Grain
1 cup
1 cup
1 ½ cups
1 2/3 cups
45-50
50-55
VEGETABLES
•
Clean the vegetables thoroughly, cut off stems; trim; peel or chop if necessary. Small pieces steam faster than
large ones.
•
Quantity, quality, freshness, size and temperature of frozen food, may affect steam timing. Adjust water amounts
and cooking time as desired.
•
Frozen vegetables should not be defreezed before steaming.
•
If some frozen vegetables are placed in the rice bowl, they should be covered with a piece of aluminum foil
during steaming.
•
Frozen products should be separated or stirred after 10-12 minutes. Use a long handle fork/spoon to separate or
stir foods.
Variety
Weight / Number of Pieces
Approx Time (Minutes)
Artichokes, Whole
4 whole tops trimmed
30-32
Asparagus, Spears, Beans
1 pound
12-14
-
Green/Wax
-
Cut or Whole
½ pound
1 pound
12-14
20-22
Beets
1 pound cut
25-28
Broccoli, spears
1 pound
20-22
Brussels 1
pound
24-26
Sprouts
Cabbage
1 pound sliced
16-18
Celery
½ pound thinly sliced
14-16
Carrots
1 pound thinly sliced
18-20
Cauliflower, whole
1 pound
20-22
Corn or Cob
3-5 ears
14-16
Eggplant 1
pound
16-18
Mushrooms, whole
1 pound
10-12
Onions
½ pound thinly sliced
12-14
Parsnips ½
pound
8-10
Peas
1 pound shelled
12-13
Peppers, whole
Up to 4 medium (not stuffed)
12-13
Potatoes (whole, red)
1 pound (6 small potatoes)
30-32
Rutabaga
1 medium diced
28-30
Spinach ½
pound
14-16
Squash
-
Summer Yellow and Zucchini
-
Winter Acorn and Butternut
1 pound sliced
1 pound
12-14
22-24
Turnips
1 pound sliced
20-22
All Frozen Vegetables
10 oz.
28-50
FISH AND SEAFOOD
•
Steaming times listed in the chart are for fresh, or frozen and fully thawed seafood and fish. Clean and prepare
fresh seafood and fish before steaming.
•
Most fish and seafood cook very quickly. Steam in small portions or in amounts as specified.
•
Clams, oysters and mussels may open at different times. Check the shells to avoid overcooking.
•
You may steam fish fillets in the rice bowl; serve steamed seafood and fish plain or use seasoned butter or
margarine, lemon or favorite sauces.
•
Adjust steaming times accordingly.
Variety
Weight / Number of Pieces
Approx. Time (Minute)
Clams in shell
-
Littlenecks/Cherrystones
1 pound
10-12
Crab
-
King Crab, legs/claws
-
Soft Shell
½ pound
8-12 pcs.
20-22
8-10
