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KAMBROOK STEAMING CHART
VEGETABLES
1. Clean the vegetables thoroughly. Cut off stems, trim, chop and peel if required.
2. Smaller pieces of vegetables will steam faster than larger pieces.
3. Below are the estimated times that steaming should take, personal preference, the
freshness, the quality and size will effect how quickly ingredients will take to steam.
Adjust water amounts and cooking times as desired.
4. Steaming time will decrease, if steaming smaller portions.
5. Frozen vegetables always should be thawed before steaming to ensure even cooking,
and optimum results being achieved.
6. If steaming frozen vegetables, always separate or stir after 10-12minutes.
TYPE VEGETABLE WEIGHT / TIME TO COOK
MEASUREMENT APPROXIMATLEY
Asparagus, spears 500g 15-16 minutes
Artichokes, whole 500g (Approximatley 4) 40 minutes
Beans, cut or whole 250g 18 minutes
500g 25 minutes
Beetroot 500g 30 minutes
Broccoli 500g 15 -20 minutes
Bok Choy 500g 15 -20 minutes
Brussel Sprouts 500g 25 minutes
Cabbage 500g 15 minutes
Celery 250g 10 minutes
Carrots, thinly sliced 500g 20 minutes
Cauliflower 500g 20 minutes
Corn, whole 500g (Approximatley 4) 20 minutes
Eggplant 500g 15 minutes
Mushrooms 500g 6-8 minutes
Onions 250g (Sliced) 10 minutes
Parsnips 250g 10 minutes
Peas 500g 10 minutes
Capsicums 500g (Approximatley 4) 15 minutes
Potatoes, whole chats 500g 35 minutes
Sweet Potato 500g 35 minutes
Spinach 250g 10 minutes
Squash
500g
15 minutes
Turnips 500g 20 minutes
All frozen Vegetables 500g 25-30 minutes