6
Suggested
Flavorings for
Weight/or Water
Flavor
Scenter
Approx.
Fresh
Number
Fill Line
(use 1/2 -1 tsp.
Time
Tips and
Vegetables
Pieces
in Base
dried herbs/spices)
(minutes)
Comments
Artichokes,
5-6,
Hi
garlic (1-2 cloves)
35-38
■
Trim top, tips and bottom so
Whole
medium
tarragon
each sits flat.
dill weed
■
Pull open slightly and soak in
water (10 mins.) to clean.
■
Use tongs to remove from
Steaming Bowl.
Asparagus,
1 lb. (.45kg)
Lo
lemon balm
14-17
■
Cut off and discard tough
Spears
(about
1
⁄
2
”
bay leaves
portion of spears.
13mm) thyme
■
Trim to 8" (20 cm) or less.
diameter
■
For over
1
⁄
2
lb., (.23kg) place half
of spears in single layer; criss-
cross remaining in second layer.
■
For thinner spears, reduce
cooking times.
Beans,
1 lb. (.45 kg)
Lo
caraway seed
16-18
■
Stir after 10 mins.
-Green/wax
dill seed
■
Yield 4 cups
cut or whole
1
1
⁄
2
lbs. (.68 kg)
savory
19-21
■
Yield about 5 cups for 1
1
⁄
2
lbs. (.68kg)
Broccoli,
1 lb. (.45 kg)
Lo
cilantro
13-15
■
Trim to 4" (10 cm)length from
-Spears
crushed red pepper
top of head to stem. Stems
tarragon
are about
1
⁄
4
" -
3
⁄
8
" in (6-10 mm)
diameter
■
Arrange over Steaming Bowl.
■
Yield about 4 cups.
■
Same as above.
1-1/2 lb.(.68 kg)
14-16
■
Yield about 6 cups.
Brussel
1 lb. (.45 kg)
Med
sage
18-20
■
Trim outer leaves / stems, as
Sprouts
chives
necessary.
rosemary
■
Cut a shallow "X" across stem
end; wash; drain.
■
Arrange in Steaming Bowl.
■
Yield about 3
1
⁄
2
cups.
Cabbage
1-1/2 - 2 lbs.
Med
caraway seeds
20-23
■
Trim outer leaves / base.
(.68-0.9 kg)
celery seed
■
Cut into 4 equal wedges,
(about 1/2
savory
maintaining a section of core
avg. head)
with each wedge.
■
Place wedges on side and over
steam holes around Bowl.
■
Remove with tongs.
Carrots
1 lb. (.45 kg)
Lo
anise
16-19
■
Peel; slice into
1
⁄
4
" (6 mm) rounds.
mint
■
Spread in Steaming Bowl.
dill weed
■
Stir after 10 mins.
■
Yield about 2
1
⁄
2
cups.
STEAMING
GUIDE
FRESH VEGETABLES
Weight for vegetables in the Guide is before they are trimmed, peeled, or cleaned. Cut
pieces evenly. Steam foods until just crisp, for best flavor and food value.
NOTE:
Do not use bleach, abrasive pads or abrasive cleaners to clean
any part of the Steamer.
NOTE:
Suggested steaming times will vary depending on desired done-
ness and quantity used; lengthen/shorten cooking times to suit your taste.
The times suggested are total cooking times, starting when the Timer is
turned ON.
