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■ Exterior of Base: Wipe Base and cord with a damp cloth, then dry thoroughly. Never
immerse Base in liquid or place in dishwasher.
NOTE: Do not use bleach, abrasive pads or abrasive cleaners to clean any part of the
Steamer.
NOTE: Steaming times will vary depending on desired doneness and quantity of vegeta-
bles. You may lengthen/shorten cooking times to suit your taste. The times suggested are
total cooking times, starting when the Timer is turned ON.
FRESH VEGETABLES
Weight, as specified for some vegetables in the Guide, is before they are trimmed,
peeled, or cleaned. Cut pieces as evenly as possible. Steam foods until just crisp and
tender for best flavor and food value.
Steaming Guide
Suggested
Flavorings for
Weight/or Water Flavor Scenter
®
Approx.
Fresh Number Fill Line (use 1/2 -1 tsp. Time Tips and
Vegetables Pieces in Base dried herbs/spices) (minutes) Comments
Artichokes, 5-6, Max garlic (1-2 cloves) 35-38
■
Trim top, tips and bottom so
Whole medium tarragon each sits flat.
dill weed
■
Pull open slightly and soak in
water (10 mins.) to clean.
■
Use tongs to remove from
Steaming Bowl.
Asparagus, 1 lb. (0.45 kg) Lo lemon balm 12-14
■
Cut off and discard tough
Spears (about
3
⁄8" bay leaves portion of spears.
-
1
⁄2" in diameter thyme
■
For thinner spears, reduce
(10 mm - 13 mm) cooking times.
Beans, 1 lb. (0.45 kg) Lo caraway seed 14-16
■
Stir after 10 mins.
– Green/Wax dill seed
■
Yield 4-
1
⁄2 cups (1080 ml).
cut or whole savory
16-20
■
Yield about 6 cups (1440 ml) for
1-
1
⁄2 lbs. (0.68 kg)
Broccoli 1 lb. (0.45 kg) Lo cilantro 13-15
■
Trim to 5-6" (125 mm - 150 mm)
lengths from top of head to stem.
– Spears crushed red pepper Stems should be about
1
⁄4"-
3
⁄8"
tarragon (6 mm - 10 mm) in diameter.
■
Arrange in Steaming Bowl.
■
Yield about 4-
1
⁄2 cups (1080 ml).
1
1
⁄
2 lb. (0.68 kg) 14-16
■
Same as above.
■
Yield about 6 cups (1440 ml).
Brussel 1
1
⁄2-2 lb. Lo sage 16-18
■
Trim outer leaves/ stems,
Sprouts (0.68 kg - 0.9 kg) chives as necessary.
rosemary
■
Cut a shallow “X” across stem
end; wash; drain.
■
Arrange in Steaming Bowl.
■
Yield about 4 cups (960 ml).
Cabbage 1
1
⁄2-2 lb. Lo caraway seeds 22-25
■
Trim outer leaves/base.
(0.68 kg - 0.9 kg) celery seed
■
Cut into 4 equal wedges,
(about 1/2 savory maintaining a section of core
of average with each wedge.
head)
■
Place wedges on side and
stagger over steam holes
around Bowl.
■
Remove with tongs.
Cover