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FRESH VEGETABTES COOKING CHART
Artichokes
4 whole, tops
trimmed
2,1, 4344
Asparagus Spean
1 tb. 16-17
Beans
Creen or Wax
Cut
Whole
1 tb.
1
tb.
1 tb.
1
1'lo
19-22
2+26
Beets,
whole with
f-inch tops
1 Ib. 1'l 36-37
Broccoli Soears
1 tb, 1,1 2+26
Brussels Sprouts
7.
tb. ltlo 2+26
Cabbage
Cut into 6 wedges
1 medium head 1'l 3G37
Cauliflower
Whole
Florets
1
small
head
approx. l lb.
1'lo
I
2+26
19-22
Com
Cut
On Cob
314 tb.
3-5 ears
1c-l2
1G17
Creens
l,lb,
l0-12
Mushrooms
I tb. 8-9
Onions
'/,
lb., thinly sliced
1+16
Peas
I lb.. shelled 16-17
Peppers
4 whole
(not
stuffed) 16-17
Potatoes
New
Red or White
Sweet
1r/z
to 2 lbs.
3 to 6 whole, small
3 to 6 whole, small
1t
lo
2',1,
2'1,
3G37
4344
4344
Squash
Summer
Zucchini, Yellow
\Mnter
Acorn Butternut
Sliced
Halved
l',1'
1+16
2+26
-8-
Step
l: Put
both
rice
and water
in rice
bowl.
Step 2: Pour specified amount of water in inner water reservoir
(see
chart).
Step 3: Cover and steam.
.
There are many types of rice. Follow specific directions for
the
variety
used.
r
For firmer rice,
slightly decrease
water in
both rice bowl and inner water
reservoir; for softer ricg slightly increase water in
both areas.
.
Rice mal be seasoned with salt
pepper
or butter before
or
after
cooking.
r
To vary the flavor of the ricg use other liquids in
place
of
water in
rice bowl.
Use the
same amount
of
liquid
as
water indicated
in chart. Suggestions include
broth, consomme or wine. Remember: Use
only clean
water in
the inner water
reservoir.
HINTS
o
Place fish in the steamer basket.
lf fish
or seafood is to
be
poached
or cooked in
sauce,
use rice
bowl.
RICE COOKING
CHART
Long Grain 1
2
3
1
2
3
1'/,
2
2'/,
26-30
38-39
4344
Converted 1
2
3
1Yo
2Vz
3lz
1%
2
2Vo
36-37
3&39
40-42
Brown, Parbroiled
1t, 3
45-50
Brown, Reqular Yz
3 45-50
Wild Rice /2
I
1
2
3
3
45-50
45-50
Packaged
Rice
Mixes
Mix
.
% cup les
than
package
Enouqh
to double
the cooking time calls for
stated on
packaqe
Quick
Cooking
1Vt
th
10-12