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STEAMING GUIDES
Steaming Guides
All recipes assume that the proceeding
assembly instructions have been followed.
When steaming, be sure to fill the water
reservoir to MAX level (Water level indicator
located on Pull Out Spout).
VEGETABLES
Follow these suggestions for steaming
vegetables:
1. Wash the vegetables thoroughly. Cut off
stems, trim, chop and peel if required.
2. 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.
3. Steaming time will decrease slightly,
if steaming smaller portions. If steaming
vegetables that have been frozen, always
separate and stir once during steaming.
4. 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 8.5oz - 1lb (250g – 500g) 10 minutes
Beetroot, cleaned, trimmed 1 bunch (approx 4) 30-35 minutes
Broccoli, florets 1lb (500g) 10 minutes
Bok Choy 12oz (350g) 5 minutes
Brussels Sprouts 1lb (500g) 12-14 minutes
Cabbage, cut into wedges 1lb (500g) 10 minutes
Peppers, trimmed, sliced (red,
green, yellow)
3 or 4 8-9 minutes
Carrots, sliced 1lb (500g) 12-14 minutes
Cauliflower, florets 1lb (500g) 10-12 minutes
Celery, thickly sliced 8.5oz - 1lb (250g-500g) 9-10 minutes
Choko, peeled, cut into
wedges
2-3 12-14 minutes
Corn, whole 3 9-10 minutes
Eggplant, thickly sliced 1lb (500g) 10-12 minutes
Mushrooms, whole button 1lb (500g) 7-8 minutes
Onions, peeled, sliced 8.5oz - 1lb (250g-500g) 10 - 11 minutes
Parsnips, sliced 1lb (500g) 8-10 minutes