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Steaming Guides
VEGETABLES
Follow these suggestions for steaming vegetables:
Wash the vegetables thoroughly. Cut off stems, trim, chop and peel if required.
Smaller, even-sized pieces of vegetables will steam faster than larger pieces. When steaming
different size vegetables at the same time, place the largest and firmest in the lower steamer,
basket and the other lighter or leafy vegetables in the top steamer baskets.
Steaming time will decrease slightly, if steaming smaller portions.
If steaming vegetables that have been frozen, always separate and stir once during steaming.
Estimated steaming times are listed in chart below, however freshness, quality and size of the
food as well as personal preference will effect how quickly ingredients will take to steam. Adjust
cooking times as desired.
VEGETABLE TYPE WEIGHT/MEASUREMENT TIME TO COOK
APPROXIMATELY
Asparagus spears 2 bunches 10 –12 minutes
Artichokes whole 3 25-30 minutes
Beans, cut or whole 250g – 500g 10 minutes
Beetroot, cleaned, trimmed 1 bunch (approx 4) 30-35 minutes
Broccoli, florets 500g 10 minutes
Bok Choy 350g 5 minutes
Brussels Sprouts 500g 12-14 minutes
Cabbage, cut into wedges 500g 10 minutes
Capsicums, trimmed, sliced 3 or 4 8-9 minutes
Carrots, sliced 500g 12-14 minutes
Cauliflower, florets 500g 10-12 minutes
Celery, thickly sliced 250g-500g 9-10 minutes
Choko, peeled, cut into wedges 2-3 12-14 minutes
Corn, whole
3 9-10 minutes
Eggplant, thickly sliced 500g 10-12 minutes
Mushrooms, whole button 500g 7-8 minutes
Onions, peeled, sliced 250g -500g 10 - 11 minutes
Parsnips, sliced 500g 8-10 minutes
Peas, shelled 500g (250g shelled) 4-5 minutes
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Steaming Guides
All recipes assume that the proceeding assembly instructions have been followed.