Breville the Set & Serve LRC210, Instruction Book

Page: 14 / 20

14
STEAMING VEGETABLES
• Smaller pieces will steam faster than larger
pieces.
• Try to keep vegetables to a uniform size to
ensure even cooking.
• Fresh or frozen vegetables may be steamed.
• If steaming frozen vegetables, do not thaw
before cooking.
• The size and shape of vegetables, as well
as personal taste, may call for adjustments
to the cooking time. If softer vegetables are
required, allow extra cooking time.
• Do not allow water or stock to reach the
steaming tray, otherwise the steaming will
not be effective.
VEGETABLES PREPARATION & TIPS QUANTITY COOKING TIME
(APPROX)
Asparagus trim, leave as spears 2 bunches 10–12 minutes
Beans top and tail, leave whole 150g 13–15 minutes
Beetroot small-medium trim, do not break skin 300g 20–25 minutes
Broccoli cut into florets 250g 10–12 minutes
Brussel Sprouts cut a cross in the base 250g 17–19 minutes
Cabbage large pieces 500g 10–12 minutes
Carrots cut into strips 3 medium 14–16 minutes
Cauliflower cut into florets 375g 17–19 minutes
Corn whole corn cobs 2 small cobs 17–19 minutes
Snow peas topped and tailed 250g 8–12 minutes
Peas fresh, peeled
frozen 250g
250g 10–14 minutes
8–12 minutes
Potatoes new, whole 6 (100g each) 35–40 minutes
Sweet Potato Kumera cut into pieces 300g 25–30 minutes
Pumpkin cut into pieces 300g 18–23 minutes
Spinach (English) leaves and stems cleaned ½ bunch 8–12 minutes
Squash (baby) topped and tailed 350g 10–12 minutes
Turnips peeled, sliced & cut to 50g pieces 350g 15–17 minutes
Zucchini sliced 350g 10–14 minutes