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Suggested
Flavorings for
Weight/or Water Flavor Scenter Approx.
Frozen Number Fill Line (use 1/2 -1 tsp. Time Tips and
Vegetables Pieces in Base dried herbs/spices) (minutes) Comments
Asparagus, 2 pkgs. Med lemon balm 21-23 ■ Separate/stir using fork
– Spears (9-10 ozs.) bay leaves after 10 & 15 mins.
250-280 g each thyme
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
Cauliflower Medium size Med Rosemary 18-20
■
Trim; remove core.
-whole head (about basil
■
Center in Steaming Bowl.
2
1
⁄2 lbs. (1.1 kg) tarragon
■
Insert 2 forks to lift from Bowl
untrimmed) after steaming.
Flowerets Medium size Med 23-25
■
Cut flowerets to about 2" (5 cm)
(about 8 cups) diameter.
■
Layer loosely.
■
Stir after 15 mins.
■
Yield about 6 cups.
Potatoes 1 lb. (.45 kg) Med chervil 30-35 ■ Scrub/wash patatoes; cut in half
Halved about 4 chives
■ Arrange along sides of Steaming
medium dill weed Bowl, cut side down.
■ Remove with tongs.
2 lbs. (.9 kg) Hi 40-45
■ Prepare and arrange in Steaming
about 7-8 Bowl as described.
medium
Rutabaga 1 lb.-1
1
⁄2 lbs Med nutmeg 25-27 ■ Peel; wash. Cut into quarters,
(.45 -.68 kg) clove then into
1
⁄4 " (6 mm) slices.
anise
■ Arrange over Steaming Bowl
surface; stagger pieces in layers.
■ Stir after 10 and 15 mins.
■ Yield about 3 cups.
Snow Peas
1
⁄2 lb. Lo cilantro 9-10
■
Break off ends; remove
(Chinese (.23 kg) garlic (1-2 cloves) strings; wash.
Pods) ginger
■
Spread in Steaming Bowl.
■
Stir after 7 mins.
■
Yield about 2 cups.
Spinach 1 lb. Lo chervil 12-14 ■ Remove stems; wash then drain
(.45 kg) thyme leaves for 1-2 mins.
garlic (1-2 cloves)
■ Pack into Steaming Bowl; until
almost full.
■ Stir after 7 & 10 mins.
use a long-handled fork to bring
wilted leaves from bottom
of Bowl.
■ Yield about 3 cups.
Squash 1 lb. (.45 kg) Lo basil 14-16 ■ Trim, wash/cut into
1
⁄4" (6mm)slices.
Yellow and medium rosemary
■ Stir after 9 mins.
Zucchini size oregano
■ Yield about 3 cups.
Turnips 1 lb. (.45 kg) Lo caraway 14-16 ■ Wash/cut into
1
⁄4" (6mm)slices.
(about 5-6 basil
■ Arrange in Steaming Bowl,
small) parsley stagger pieces in layers.
7
FROZEN VEGETABLES
Times given are for one box or bag of the size specified. DO NOT THAW before steaming.
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