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STEAMING GUIDE
These steaming times are for the bottom basket filled to the capacity listed in the
chart. Items will cook faster in the bottom basket. If you are cooking with multiple
baskets, or putting more food into the baskets than suggested, you may have to add
extra steaming time. The water level does not have to be precise. The following
levels are suggested to provide enough water for the recommended steaming times.
Note: The drip tray must always be used.
Fresh
Vegetables
Amount
Approximate
Time (minutes)
Water
Level
Preparation
Artichokes,
whole
4 whole. 30-34 MAX
Trim stem; remove
loose outer leaves, cut
1 inch off top.
Asparagus,
spears
1 lb. 13-17 Middle Place evenly in basket.
Beans,
green/wax
1 lb. 16-20 Middle Place evenly in basket.
Beets 1 lb. 24-28 Middle
Cut and place evenly
in basket.
Broccoli,
spears
1 lb. 16-20 Middle Place evenly in basket.
Brussels
Sprouts
1 lb. 20-24
Between
Middle
and MAX
Remove outer leaves
and place evenly in
basket.
Cabbage 1 head 23-27
Between
Middle
and MAX
Cut whole head into 8
equal pieces.
Carrots,
sliced or
whole
1 lb. 25-29
Between
Middle
and MAX
Place evenly in basket.
Cauliflower 1 lb. 16-20 Middle Place evenly in basket.
Celery 1 lb. 17-21 Middle Cut into ¼ inch pieces.
Corn on the
Cob
Up to 6
ears per
basket
28-32 MAX
Remove husk. Place
evenly in basket.
Mushrooms,
whole
1 lb. 11-15 Middle Place evenly in basket.