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13
Weight/Or Use Use Water Approx.
Fresh Number Rice Drip Fill Line Time
Vegetables Pieces Bowl Tray In Base (Minutes) Tips
Cauliflower Medium size No Yes Med 26-29
Whole Head (about
2 1/2 lbs.
untrimmed)
Flowerets 1 head No Yes Med 23-25
(1 1/4 -
1 1/2 lbs.
untrimmed -
med.)
Corn on Cob Up to No Yes Med 29-33
8 pieces
(2 3/4”- 3 1/2”
in length)
Snow/Chinese Pods 1/2 lbs. No Yes Lo 10-11
Peppers, Whole 4 - 5 medium No Yes Lo 10-12
Sweet Green or Red
(to partially cook,
then stuff)
Potatoes, Whole 1 lb.- No Yes Med 35-39
Red 4-6 small
(2” - 2 1/2”
in width)
2 lbs.- No Yes Hi 41-45
7-9 small
(2” - 2 1/2”
in width)
■ Trim; remove core.
■ Center in Steaming Bowl.
■ Insert 2 forks to lift from
Steaming Bowl after
steaming.
■ Cut flowerets to about 2”
diameter.
■ Layer loosely.
■ Stir after 15 mins.
■ Yield about 4 1/2 cups.
■ Cut or break whole ears
into pieces.
■ Arrange vertically (stand on
end) around sides of
Steaming Bowl.
■ Remove with tongs.
■ Break off ends; remove
strings and wash.
■ Spread over Steaming Bowl
surface.
■ Stir after 7 mins.
■ Yield about 2 cups.
■ Cut across width of pepper
at stem end; carefully
remove seeds and
membranes. Wash.
■ Arrange in Steaming Bowl
with open side down.
■ After steaming, peppers can
be cooled quickly using cold
water; carry Steaming Bowl
with peppers to sink and run
cold water over them.
■ Fill peppers with a
precooked filling and bake in
oven as recipe directs.
■ Scrub/wash potatoes; do not
peel or cut.
■ Arrange along sides of
Steaming Bowl.
■ Remove with tongs.
■ Prepare as previously
described.
■ Place potato halves in
second layer above steam
holes in Bowl.
■ Stir after 20 mins.
■ Remove with tongs.