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VEGETABLES
1. Clean the vegetables thoroughly. Cut off stems; trim; peel or chop if
necessary. Smaller pieces steam faster than larger ones.
2. Quantity, quality, freshness and size temperature of frozen foods, may
affect steam timing. Adjust water amounts and cooking times as
desired.
3. Frozen vegetables should not be thawed before steaming.
4. Some frozen vegetables should be placed in the rice bowl and
covered with a piece of aluminum foil during steaming. The frozen
foods should be separated or stirred after 10-12 minutes using a long
handle fork or spoon.
TIPS AND HINTS (CONT.)
VARIETY WEIGHT/OR APPROXIMATE
NUMBER TIME (MINUTES)
PIECES
ARTICHOKES, WHOLE 4 Whole Tops Trimmed 30-32
ASPARAGUS, SPEARS 1 Pound 12-14
BEANS (GREEN/WAX)
1
⁄2 Pound 12-14
OATMEAL 1 Pound 20-22
BEETS 1 Pound, Cut 25-28
BROCCOLI, SPEARS 1 Pound 20-22
BRUSSELS SPROUTS 1 Pound 24-26
CABBAGE 1 Pound, Thinly Sliced 16-18
CELERY
1
⁄2 Pound, Thinly Sliced 18-20
CARROTS 1 Pound, Thinly Sliced 18-20
CAULIFLOWER, WHOLE 1 Pound, Thinly Sliced 20-22
CORN ON COB 1 Pound 14-16
EGGPLANT 3
1
⁄2 Pounds 16-18
MUSHROOMS, WHOLE 1 Pound 10-12
OKRA 1 Pound 18-20
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