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Food Quantity/Yield Steaming Time Cook’s Notes
Broccoli
Brussels
Sprouts
Carrots
Cauliflower
Corn
on the Cob
Green Beans,
French cut
(string beans/
wax beans)
8 - 10 minutes (crispy)
10 - 16 minutes
10 -15 minutes
16 - 20 minutes
10 - 12 minutes
14 - 16 minutes
7 - 10 minutes
10 - 13 minutes
15 - 18 minutes
18 - 22 minutes
9 - 12 minutes
11 - 15 minutes
10 - 12 minutes
12 - 15 minutes
14 - 16 minutes
• Choose bunches with deep strong
color (emerald green to green with
purple) and tight florets.
• If steaming for salads, steam until
broccoli just turns bright green;
refresh immediately in iced water and
drain before using.
• Smaller sprouts are more tender;
look for small, bright green compact
heads.
• Slice off bottom, peel off outer leaves,
then cut an “x” in the bottom of each
sprout.
• Peel and slice or julienne carrots.
• For ease, use Cuisinart
®
Food
Processor 4 mm slicing disc or
3 mm julienne disc.
• Choose cauliflower with compact
florets, and no discoloration of florets
or leaves.
• Broccoflower (a hybrid of cauliflower
and broccoli) will require cooking
times similar to cauliflower.
• 4 ears in each steamer tray
• Select crisp, slender bright green
beans.
• Best when steamed until crisp-tender.
• If beans are to be used for a salad,
steam until just bright green, refresh
immediately with iced water, and
drain completely before dressing.
1 to 1-1/2 pounds florets
1 to 1-1/2 pounds spears
(use both trays for larger amounts)
1-1/4 pounds
Whole baby carrots, 1 or 2 pounds
Cut carrots
1 pound sliced
2 pounds sliced
1 pound julienned
(use both trays for larger amounts)
8 ounces, trimmed and cut into florets
1 to 1-1/2 pounds, trimmed,
cut into florets
Whole head, leaves trimmed
(use both trays for larger amounts)
3 - 4 ears fresh corn
6 - 8 ears fresh corn
1 pound
1-1/2 pounds
2 pounds
(use both trays for larger amounts)
Vegetables
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