25
Sprouts
1 pound
16-18
Carrots
1 pound
18-20
Cauliflower-Whole
1 pound
20-22
Corn or Cob
3-5 ears
14-16
Eggplant
1 pound
16-18
Eggplant
1 pound
10-12
Peppers, Whole
1 pound
12-15
Potatoes, Whole
1 pound
30-32
Spinach
½ pound
14-16
Squash:
Summer Yellow and Zuc-
chini
1 pound sliced
12-14
Turnips
1 pound
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.
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
•
with plain or use seasoned butter or margarine, lemon or favorite sauces.
Variety
Weight / or Number
Pieces
Approx Time (Minutes)
Shrimps:
• Shrimps
• Large/Jumbo in shell
1 pound
1 pound
10-12
16-18
