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VEGETABLES
Steaming will bring out the fresh flavor, color and texture of the
vegetable. Steamed vegetables are fat-free and low in calories. The
nutrients are steamed into the vegetables and not cooked out.
Always fill reservoir to at least minimum level before connecting to
power supply.
Clean vegetables thoroughly. Remove stems, peel or chop if needed.
Smaller pieces of food steam more quickly than larger pieces.
Frozen vegetables should not be thawed before steaming. Stir after
steaming 10 - 12 minutes.
Quantity, quality, freshness and size of foods will affect the steaming
times. Adjust water amounts and steaming time as desired.
Vegetable
Amount/Weight
Cooking time
(minutes)
Artichokes, fresh
2 - 3 medium
35 - 40
Asparagus, spears
1 lb.
12 - 17
Beans, green or wax
1/2 lb.
10 - 15
Broccoli, florets
1/2 lb.
10 - 15
Brussel Sprouts
1 lb.
18 - 23
Cabbage, wedges
1 lb.
15 - 20
Carrots
1/2 lb.
10 - 15
Cauliflower, florets
1/2 lb.
10 - 15
Corn on Cob
2 - 3 ears (shucked)
25 - 30
Onions small
1/2 lb.
20 - 25
Peas
1/2 lb.
10 - 15
Potatoes, whole red
1 lb.
40 - 45
Spinach
1/2 lb.
10 - 15
Squash, summer
1 lb.
15 - 20
Squash, winter
1 lb
20 - 25
Turnips, whole
1 lb.
20 - 25
Frozen Vegetables.
10 oz. pkg.
30 - 40
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