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For best results when steaming vegetables:
1. Before steaming, thoroughly clean the vegetables. Cut off the stems and peel if desired.
2. Cut pieces to desired size. The smaller the piece the faster that it will cook.
3. To retain vegetable flavour and nutrients steam until just tender, but they should still be
slightly firm.
4. Frozen vegetables should be defrosted before steaming.
VEGETABLE QUANTITY MINIMUM APPROXIMATE
WATER COOKING TIME
(1 metric cup = 250ml) (minutes)
Asparagus 1 bunch (approx. 250g)
1
/
2
6-8
Beans 250g cut or whole
1
/
2
8-10
Beetroot 250g whole 2 20-30
Bok Choy 250g
1
/
2
6-8
Broccoli 350g
1
/
2
10
Brussel Sprouts 250g
1
/
2
10
Butternut Pumpkin 250g cut into 3cm pcs 1
1
/
2
15-20
Cabbage 250g coarsley shredded 1 12
Carrots 250g cut into 3cm pieces 1 15-20
Cauliflower 250g
1
/
2
10
Corn on the cob 500g whole cob 1 20-25
English Spinach 250g trimmed
1
/
2
5
Snowpeas 250g whole
1
/
2
5-7
Button squash 250g whole
1
/
2
8-12
Peas 250g shelled
1
/
2
12-15
Potatoes
1.Chats 500g whole 1
1
/
2
20-24
2.Red or White 600g - 800g whole 2
1
/
2
30-36
3.Red or White 500g 3cm pieces 1
1
/
2
15-20
4.Sweet 500g 3cm pieces 1 12-17
Zucchini 250g sliced
1
/
2
8
FROZEN VEGETABLES
*Must be defrosted first. 1 12-16
Green beans, lima, broad beans, broccoli, brussel sprouts, carrots, cauliflower, mixed
vegetables, peas.
Steaming Vegetables