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6
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, Hi 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. (.45kg) Lo lemon balm 14-17
■
Cut off and discard tough
Spears (about
1
⁄2” bay leaves portion of spears.
13mm) thyme
■
Trim to 8" (20 cm) or less.
diameter
■
For over
1
⁄2 lb., (.23kg) place half
of spears in single layer; criss-
cross remaining in second layer.
■
For thinner spears, reduce
cooking times.
Beans, 1 lb. (.45 kg) Lo caraway seed 16-18
■
Stir after 10 mins.
-Green/wax dill seed
■
Yield 4 cups
cut or whole 1
1
⁄2 lbs. (.68 kg) savory
19-21
■
Yield about 5 cups for 1
1
⁄2
lbs. (.68kg)
Broccoli, 1 lb. (.45 kg) Lo cilantro 13-15
■
Trim to 4" (10 cm)length from
-Spears crushed red pepper top of head to stem. Stems
tarragon are about
1
⁄4" -
3
⁄8" in (6-10 mm)
diameter
■
Arrange over Steaming Bowl.
■
Yield about 4 cups.
■
Same as above.
1-1/2 lb.(.68 kg) 14-16
■
Yield about 6 cups.
Brussel 1 lb. (.45 kg) Med sage 18-20
■
Trim outer leaves / stems, as
Sprouts chives necessary.
rosemary
■
Cut a shallow "X" across stem
end; wash; drain.
■
Arrange in Steaming Bowl.
■
Yield about 3
1
⁄
2 cups.
Cabbage 1-1/2 - 2 lbs. Med caraway seeds 20-23
■
Trim outer leaves / base.
(.68-0.9 kg) celery seed
■
Cut into 4 equal wedges,
(about 1/2 savory maintaining a section of core
avg. head) with each wedge.
■
Place wedges on side and over
steam holes around Bowl.
■
Remove with tongs.
Carrots 1 lb. (.45 kg) Lo anise 16-19
■
Peel; slice into
1
⁄4" (6 mm) rounds.
mint
■
Spread in Steaming Bowl.
dill weed
■
Stir after 10 mins.
■
Yield about 2
1
⁄2 cups.
STEAMING
GUIDE
FRESH VEGETABLES
Weight for vegetables in the Guide is before they are trimmed, peeled, or cleaned. Cut
pieces evenly. Steam foods until just crisp, for best flavor and food value.
NOTE: Do not use bleach, abrasive pads or abrasive cleaners to clean
any part of the Steamer.
NOTE: Suggested steaming times will vary depending on desired done-
ness and quantity used; lengthen/shorten cooking times to suit your taste.
The times suggested are total cooking times, starting when the Timer is
turned ON.
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