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The steaming times in this chart are a guide and should be adjusted
to suit the different quantities or thickness of food and to suit your
own taste.
*Altitude affects the temperature at which water boils and thus the
cooking time. It’s especially true at high altitudes where longer cooking
times are necessary. We have outlined a general guide to follow. Test for
desired consistency when cooking times indicated have been reached. As
you cook with this appliance, adapt times and measurements to your
own personal tastes.
-E10-
STEAMING TIME
HINTS FOR STEAMING
Asparagus 8 - 10 min
Bean Sprouts 3 - 4 min
Beans: Green, wax, french cut 8 - 10 min
Broccoli 11 -13 min
Brussels Sprouts 11 -13 min
Cabbage, Shredded 6 - 8 min
Cabbage, Wedges 14 - 16 min
Carrots 8 - 10 min
Cauliflower 11 -13 min
Celery 8 - 12 min
Collard Greens, Spinach 6 - 11 min
Mushrooms (fresh, sliced) 3 - 4 min
Pea Pods 4 - 6 min
Squash (Acorn, butternut) 13 - 16 min
Zucchini 10 - 12 min
VEGETABLE COOKING TIME
1.
The ingredients must be of superior quality.
2. Select lean cuts of meat that will result in tender food and require
less cooking time.