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Food Quantity/Yield Steaming Time Cook’s Notes
Green Beans,
Diagonal cut
(string beans/
wax beans)
Potatoes,
Sweet
Potatoes,
White
Snow Peas
Sugar Snap
Peas (Edible
Pod Peas)
Squash,
Summer
(Yellow or
Zucchini)
Squash, Winter
12 - 15 minutes
14 - 16 minutes
14 - 16 minutes
18 - 22 minutes
18 - 22 minutes
20 - 25 minutes
4 - 5 minutes
5 - 7 minutes
5 - 7 minutes
6 - 9 minutes
6 - 8 minutes
7 - 10 minutes
12 - 15 minutes
10 - 12 minutes
• Select crisp, slender, bright green
beans.
• If beans are to be used for a salad,
steam until bright green; refresh
immediately with iced water, then
drain completely before dressing.
• Steamed sweet potatoes are a
delicious alternative to white potatoes
for side dishes or salads – full of
vitamins A & C.
• Peel potatoes and cut in wedges.
• Waxy potatoes such as new red or
white, Yukon gold (or other yellow
potatoes) and purple potatoes are
most suitable for steaming.
• Scrub well, peel if desired, and cut
into wedges for best results.
• Trim tips and tops.
• Choose crisp, bright green pea pods.
• Choose plump, crisp, bright green
pea pods.
• Trim tips, tops and strings if tough.
• Choose firm, narrow, brightly colored
squash.
• Trim root and blossom ends – cut in
half lengthwise, then into 1/2 - 3/4
inch slices.
• Wash and remove tough stem;
remove seeds.
• If steaming halved acorn squash,
place in large steamer tray, cut side
down; increase steaming time to
25 - 30 minutes.
Diagonal cut, 1 to 1-1/2 inches in length
1 pound
1-1/2 pounds
2 pounds
(use both trays for larger amounts)
1 pound, cut in wedges
1 pound, cut in wedges
2 pounds, cut in wedges
(use both trays for larger amounts)
1 pound (use second steamer tray)
2 pounds (use both steamer trays)
1 pound (use second steamer tray)
2 pounds (use both steamer trays)
1 pound
2 pounds
Acorn, cut in wedges, remove seeds
Butternut, peel, seed and cube
Vegetables
01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 9