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12
Weight/Or Use Use Water Approx.
Fresh Number Rice Drip Fill Line Time
Vegetables Pieces Bowl Tray In Base (Minutes) Tips
Asparagus, 1 lb. No Yes Lo 13-15
Spears (about
3/8” - 1/2”
in diameter)
1 1/2 lbs.
(3/8” - 1/2”
in diameter) No Yes Lo 16-18
Beans, 1 lb. No Yes Med 24-28
Green/Wax
Cut or Whole 1 1/2lbs. No Yes Med 29-32
Broccoli, 1 lb. No Yes Lo 16-18
Spears
1 1/2 lbs. No Yes Med 19-21
Brussels 1 lb. No Yes Med 24-26
Sprouts
1 1/2 lbs. No Yes Med 26-29
Cabbage 3/4 -1 lb. No Yes Med 20-23
(about 1/2
small head)
Carrots 1 lb. No Yes Lo 16-18
2 lbs. No Yes Med 21-23
■ Cut off and discard tough
portion of spears.
■ Up to 8” lengths will fit in
center of Steaming Bowl.
■ Trim to 8” lengths.
■ For over 1/2 pound, place
half of spears in single layer;
crisscross remaining in
second layer.
■ Use tongs to remove from
Steaming Bowl.
■ For thinner spears, reduce
cooking time.
■ Stir after 15 mins.
■ Yield 4 cups.
■ Stir after 15 and 25 mins.
■ Yield about 5-1/2 cups.
■ Trim to 4" lengths from top of
head to stem. Stems should
be about 1/4" - 3/8"
in diameter.
■ Arrange over Steaming Bowl
surface.
■ Yield about 4 1/2 cups.
■ Trim to 4” lengths from top
of head.
■ Stems should be 1/4” - 3/8”
in diameter.
■ Layer loosely.
■ Yield about 6 cups.
■ Trim leaves/stem, as
necessary.
■ Cut a 1/4” deep cross into
stem end; wash; drain.
■ Place smallest sprouts in
second layer.
■ Stir after about 15 mins.
■ Yield about 3 cups.
■ Yield about 4 1/2 cups.
■ Trim outer leaves/base.
■ Cut into 4 equal wedges,
maintaining a section of core
with each wedge.
■ Place wedges on side and
over steam holes around
Bowl.
■ Remove with tongs.
■ Peel; slice thinly
(about 1/8” thick).
■ Spread over Steaming Bowl
surface.
■ Stir after 10 mins.
■ Yield about 2 2/3 cups.
■ Stir after 13 and 18 mins.
■ Yield about 5 cups.