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COOKING VEGETABLES
Clean the vegetables thoroughly. Cut off stems; trim, peel or chop if necessary. Smaller pieces will steam faster than
larger pieces. For softer vegetable texture, increase steaming time, for firmer texture, decrease steaming time according
to taste.
?Quantity, quality, freshness, size and consistent temperature of frozen food may affect steam timing. Adjust water
amount and cooking time as desired.
?Frozen vegetables should not be thawed before steaming.
?Some frozen vegetables will produce better results if placed in the rice bowl during steaming. Frozen vegetables
should be separated or stirred after 10-12 minutes. Use a long-handled fork or spoon to separate or stir to avoid
steam burns on hands and arms.
9
28-4510 ouncesFrozen
All Frozen Vegetables
12-15Up to 4 Medium,
NOT STUFFED
Fresh
Peppers, whole
35-451 pound, about 6
small
Fresh
Potatoes, Whole-Red
28-321 medium, dicedFresh
Rutabaga
14-16½ poundFresh
Spinach – toss halfway through
cooking
12-15
22-26
1 pound, sliced
1 pound
Fresh
Fresh
Squash
•Summer Yellow and Zucchini
•Winter Acorn and Butternut
20-241 pound, slicedFresh
Turnips
10-151 poundFresh
Cauliflower, whole
25-353 to 5 medium
ears
Fresh
Corn on the Cob
16-181 poundFresh
Eggplant
14-201 pound, small
whole or cut into
quarters
Fresh
Mushrooms
18-221 poundFresh
Okra
12-16½ pound, thinly
sliced
Fresh
Onions
10-16½ poundFresh
Parsnips
13-181 pound, shelledFresh
Peas
10-151 pound, thinly
sliced
Fresh
Carrots
14-22½ pound, thinly
sliced
Fresh
Celery
16-221 pound, slicedFresh
Cabbage
15-201 poundFresh
Brussel Sprouts
10-181 poundFresh
Broccoli, spears
25-301 pound, cutFresh
Beets
10-15
12-18
½ pound
1 pound
Fresh
Fresh
Beans
•Green or Wax
•Cut or whole
10-171 poundFresh
Asparagus, spears
30-404 whole, tops
trimmed
Fresh
Artichokes, whole
AmountType Approximate
Time
(Minutes)
Variety of Vegetable
28-4510 ouncesFrozen
All Frozen Vegetables
12-15Up to 4 Medium,
NOT STUFFED
Fresh
Peppers, whole
35-451 pound, about 6
small
Fresh
Potatoes, Whole-Red
28-321 medium, dicedFresh
Rutabaga
14-16½ poundFresh
Spinach – toss halfway through
cooking
12-15
22-26
1 pound, sliced
1 pound
Fresh
Fresh
Squash
•Summer Yellow and Zucchini
•Winter Acorn and Butternut
20-241 pound, slicedFresh
Turnips
10-151 poundFresh
Cauliflower, whole
25-353 to 5 medium
ears
Fresh
Corn on the Cob
16-181 poundFresh
Eggplant
14-201 pound, small
whole or cut into
quarters
Fresh
Mushrooms
18-221 poundFresh
Okra
12-16½ pound, thinly
sliced
Fresh
Onions
10-16½ poundFresh
Parsnips
13-181 pound, shelledFresh
Peas
10-151 pound, thinly
sliced
Fresh
Carrots
14-22½ pound, thinly
sliced
Fresh
Celery
16-221 pound, slicedFresh
Cabbage
15-201 poundFresh
Brussel Sprouts
10-181 poundFresh
Broccoli, spears
25-301 pound, cutFresh
Beets
10-15
12-18
½ pound
1 pound
Fresh
Fresh
Beans
•Green or Wax
•Cut or whole
10-171 poundFresh
Asparagus, spears
30-404 whole, tops
trimmed
Fresh
Artichokes, whole
AmountType Approximate
Time
(Minutes)
Variety of Vegetable