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VEGETABLES
• Steaming will bring out the fresh avor, color and texture of the vegetable.
Steamed vegetables are fat-free and low in calories. The nutrients are steamed
into the vegetables and not cooked out.
• Always ll reservoir to at least minimum level before connecting to power
supply.
• Clean vegetables thoroughly. Remove stems, peel or chop if needed. Smaller
pieces of food steam more quickly than larger pieces.
• Frozen vegetables should not be thawed before steaming. Stir after steaming
10 - 12 minutes.
• Quantity, quality, freshness and size of foods will affect the steaming times.
Adjust water amounts and steaming time as desired.
Vegetable Amount/Weight Cooking time (minutes)
Artichokes, fresh 2 - 3 medium 35 - 40
Asparagus, spears 1 lb. 12 - 17
Beans, green or wax 1/2 lb. 10 - 15
Broccoli, orets 1/2 lb. 10 - 15
Brussel Sprouts 1 lb. 18 - 23
Cabbage, wedges 1 lb. 15 - 20
Carrots 1/2 lb. 10 - 15
Cauliower, orets 1/2 lb. 10 - 15
Corn on Cob 2 - 3 ears (shucked) 25 - 30
Onions small 1/2 lb. 20 - 25
Peas 1/2 lb. 10 - 15
Potatoes, whole red 1 lb. 40 - 45
Spinach 1/2 lb. 10 - 15
Squash, summer 1 lb. 15 - 20
Squash, winter 1 lb 20 - 25
Turnips, whole 1 lb. 20 - 25
Frozen Vegetables. 10 oz. pkg. 30 - 40