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HOW TO STEAM VEGETABLES
1. Clean and prepare your vegetables.
2. Place the heating base on a dry, level, heat-resistant surface away from any
edge.
3. Before placing the rice cooking pot into the heating base, make sure the heating
plate in the base and outside of the rice bowl are clean and dry. Do not let loose
rice or particles fall into the base as this will affect cooking.
4. Place the rice pot into the heating base unit.
5. Add the desired number of water measures according to the length of time the
vegetables are to cook. Use the “Vegetable Steaming Chart” as a general
guideline. As you cook with this appliance, adapt the times and measurements
to your own personal tastes.
6. Place the steaming basket into the rice pot.
7. Add the vegetables and put the glass cover onto the appliance.
8. Attach the cord to the heating base, then plug cord into a 120 volt AC electric
outlet only. Press the switch lever down. The red “COOK” light will glow
indicating the rice cooker is on. Set a separate timer for appropriate cook time
as shown in the “Vegetable Steaming Chart.”
9. When the vegetables are done, use a hot pad or oven mitt to remove the cover
from the steaming basket. Remove the vegetables to a serving container.
Unplug the cord from the outlet. Allow the appliance to cool completely before
cleaning.
VEGETABLE STEAMING CHART
VEGETABLE WATER
MEASURES
APPROX COOK TIME
Acorn Squash, halved 3 28-30 minutes
Asparagus, 1” spears 2 15-17 minutes
Beans: green, wax 2 18-20 minutes
Broccoli, spears 2 13-16 minutes
Brussel Sprouts 2 16-18 minutes
Cabbage, wedges 3 26-30 minutes
Carrots,
1
/
2
” pieces 2 15-18 minutes
Cauliflower, flowerettes 2 18-20 minutes
Celery, 1” pieces 2 15-18 minutes
Mushrooms, fresh sliced 2 10-13 minutes
Pea Pods 2 10-14 minutes
Potatoes, (2) halved,
quartered in 2-3” pieces
3 24-26 minutes
Spinach,
1
/
2
lb bag 2 10-15 minutes
Zucchini,
1
/
2
” pieces 2 10-13 minutes
• Approx. Cook Time based on 1lb. of vegetables unless otherwise noted.
• 1lb. = ½ Kilogram.