Maxim EW70A, Owner'S Manual & Recipe Manual

Page: 18 / 32

17
Steaming Time Chart
Approximate cooking time in minutes for steaming vegetables,
seafood, fish, fruits and meat. This chart is only intended as a
guide. Adjust time to suit your taste.
Vegetables
Artichokes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 - 20
Asparagus:
whole, frozen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 - 12
canned . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 - 10
Beans (string)
fresh . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 - 10
frozen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 - 12
canned . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
8 - 10
Beets, sliced . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 - 8
Broccoli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 - 8
Brussels Sprouts:
fresh, frozen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 - 12
canned . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
8 - 10
Cabbage:
quartered-small . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 - 15
chopped . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
6 - 8
Cauliflower:
quartered, small . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 - 15
frozen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
8 - 10
Celery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 - 8
Corn-on-the-Cob:
fresh, frozen, canned . . . . . . . . . . . . . . . . . . . . . . . . . 5 - 6
Green Peppers, sliced . . . . . . . . . . . . . . . . . . . . . . . . . . 6 - 9
Mushrooms:
whole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 - 16
sliced . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
6 - 8
Onions:
small, whole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 - 8
Peas:
fresh, canned . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 - 8
frozen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 - 12
Potatoes, small, whole . . . . . . . . . . . . . . . . . . . . . . . . . . 14 - 18
Spinach:
fresh, frozen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 - 10
canned . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 - 10
Sauerkraut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 - 8
Tomatoes, sliced . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 - 5
Zucchini, sliced . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 - 7
14
Simple Garnishes
Once you begin Asian cooking, you will want to make the most
of each dish by adding pretty food decorations. Here are a few
suggestions:
Celery Tassels
Wash the celery stalks and cut into approximately 2 inch lengths.
cut lengthwise at narrow intervals nearly to the base. Leave celery
tassel in a bowl of cold water to curl.
Scallion Brushes
Using scallions, cut green stalks in approximately 2 inch lengths.
Cut down the lengths at narrow intervals to just half way. turn and
cut from other side. Leave in a bowl of cold water to curl.
Radish Roses
Make 6 to eight cuts lengthwise through the radish from the head
of the stalk. Place in cold water until they open like flowers.
Twists
Oranges, lemons, cucumbers can be easily twisted. Thinly slice
fruits or vegetables. Cut each slice through the center. Then twist
the two halves in opposite directions.
Carrot Curls
Using a potato peeler, peel carrots wafer thin. Twist the slices and
fasten with a toothpick. Place in a bowl of cold water to curl.
Celery Tassels Scallion Brush
Orange Twist Carrot Curl