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12
KAMBROOK STEAMING CHART
VEGETABLES
1
. Clean the vegetables thoroughly. Cut off stems, trim, chop and peel if required.
2
. Smaller pieces of vegetables will steam faster than larger pieces.
3
. Below are the estimated times that steaming should take, personal preference, the
freshness, the quality and size will effect how quickly ingredients will take to steam.
Adjust water amounts and cooking times as desired.
4
. Steaming time will decrease, if steaming smaller portions.
5
. Frozen vegetables always should be thawed before steaming to ensure even cooking,
and optimum results being achieved.
6
. If steaming frozen vegetables, always separate or stir after 10-12minutes.
TYPE VEGETABLE
WEIGHT /
TIME TO COOK
MEASUREMENT
APPROXIMATLEY
Asparagus, spears
500g
15-16 minutes
Artichokes, whole
500g (Approximatley 4)
40 minutes
Beans, cut or whole
250g
18 minutes
500g
25 minutes
Beetroot
500g
30 minutes
Broccoli
500g
15 -20 minutes
Bok Choy
500g
15 -20 minutes
Brussel Sprouts
500g
25 minutes
Cabbage
500g
15 minutes
Celery
250g
10 minutes
Carrots, thinly sliced
500g
20 minutes
Cauliflower
500g
20 minutes
Corn, whole
500g (Approximatley 4)
20 minutes
Eggplant
500g
15 minutes
Mushrooms
500g
6-8 minutes
Onions
250g (Sliced)
10 minutes
Parsnips
250g
10 minutes
Peas
500g
10 minutes
Capsicums
500g (Approximatley 4)
15 minutes
Potatoes, whole chats
500g
35 minutes
Sweet Potato
500g
35 minutes
Spinach
250g
10 minutes
Squash
500g
15 minutes
Turnips
500g
20 minutes
All frozen Vegetables
500g
25-30 minutes