Spinach, baby or whole leaf
5 ounces (142 g)
Rinsed
Vegetable
3 to 4 minutes
Spinach, frozen
10 ounces (283 g)
N/A
Vegetable
14 minutes
Squash, butternut
1½ pounds (680 g), about
4 cups (946 ml)
Cut into large cubes
Vegetable
15 to 20 minutes
Squash, yellow
12 ounces (340 g)
Cut into ½-inch (1.25 cm)
rounds
Vegetable
6 minutes
Sugar snap peas
12 ounces (340 g)
Trimmed
Vegetable
6 to 8 minutes
Snow peas
12 ounces (340 g)
Trimmed
Vegetable
6 minutes
Turnips
16 ounces (454 g)
Peeled and cut into wedges
Vegetable
20 minutes
Zucchini
12 ounces (340 g)
Cut into ½-inch (1.25 cm)
rounds
Vegetable
5 minutes
GRAINS
Food
Amount
Preparation
Function Time
Bulgar
2 cups (473 g) bulgar: 3 cups
(750 ml) water; yields 6.5
cups (1.625 L) cooked
Placed into ovenproof vessel,
tightly covered with lid or foil
and placed on steaming tray
Grains
25 minutes with
5-minute rest
Couscous
2 cups (473 ml) couscous:
2 cups (500 ml) water; yields
6 cups (1.5 L) cooked
Placed into ovenproof vessel,
tightly covered with lid or foil
and placed on steaming tray
Grains
15 minutes with
5-minute rest
Oats, rolled
1 cup (237 ml) oats: 1½ cups
(375 ml) water
Placed into ovenproof vessel,
tightly covered with lid or foil
and placed on steaming tray
Grains
25 minutes with
5-minute rest
Oats, steel cut
1 cup (237 ml) oats: 2 cups
water (500 ml)
Placed into ovenproof vessel,
tightly covered with lid or foil
and placed on steaming tray
Grains
45 minutes with
5-minute rest
Rice, brown
2 cups (473 ml) rice: 2
1
⁄
3
cups
(552 ml) water; yields 6 cups
(1.5 L) cooked
Placed into ovenproof vessel,
tightly covered with lid or foil
and placed on steaming tray
Grains
40 minutes with
5-minute rest out-
side of steamer
Rice, white
2 cups (473 ml) rice: 2
1
⁄
3
cups
(552 ml) water; yields 6 cups
(1.5 L) cooked
Placed into ovenproof vessel,
tightly covered with lid or foil
and placed on steaming tray
Grains
25 minutes with
5-minute rest out-
side of steamer
Quinoa
2 cups (473 ml) quinoa:
2 cups (500 ml) water; yields
6 cups (1.5 L) cooked
Placed into ovenproof vessel,
tightly covered with lid or foil
and placed on steaming tray
Grains
25 minutes with
5-minute rest
BEANS
Food
Amount
Preparation
Function Time
Beans, black
1 cup (237 ml) dry and
soaked: 2 cups (500 ml)
water; yields approximately
3 cups (750 ml) cooked
Placed into ovenproof vessel,
tightly covered with lid or foil
and placed on steaming tray
Manual
50 to 55 minutes
Beans, garbanzo
1 cup (237 ml) dry and
soaked: 3 cups (750 ml)
water; yields approximately
3 cups (750 ml)
Placed into ovenproof vessel,
tightly covered with lid or foil
and placed on steaming tray
Manual
55 to 60 minutes
Beans, white
1 cup (237 ml) dry and
soaked: 2 cups (500 ml)
water; yields approximately
3 cups (750 ml) cooked
Placed into ovenproof vessel,
tightly covered with lid or foil
and placed on steaming tray
Manual
45 to 50 minutes
Lentils, brown
1 cup (237 ml) lentils: 3 cups
(750 ml) of water; yields
approximately 3 cups
(750 ml) cooked
Placed into ovenproof vessel,
tightly covered with lid or foil
and placed on steaming tray
Manual
45 minutes
EGGS AND CUSTARD
Food
Amount
Preparation
Function Time
Eggs, soft to medium-soft
boiled
up to 1 dozen
N/A
Manual
8 minutes, plus
shocked in an ice
bath
Eggs, hard boiled
up to 1 dozen
N/A
Manual
14 minutes, plus
shocked in an ice
bath
Custards, individual ramekins
4, 5-oz. (116 g, 145 g)
ramekins
Placed into ovenproof vessel,
tightly covered with lid or foil
and placed on steaming tray
Manual
25 minutes
10
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