Oster 5711, Instruction Manual

Page: 10 / 35

English-9
Artichokes, Whole 4 whole, tops trimmed 30 – 32
Asparagus, Spears 450 g / 1 pound 10 – 14
BEANS:
Green/Wax 230 g / 1/2 pound 10 – 14
Cut or Whole 450 g / 1 pound 12 – 16
Beets 450 g / 1 pound, cut 25 – 28
Broccoli, Spears 450 g / 1 pound 10 – 14
Brussel Sprouts 450 g / 1 pound 15 – 18
Cabbage 450 g / 1 pound, sliced 16 – 18
Celery 230 g / 1/2 pund, thinly sliced 14 – 16
Carrots 450 g, thinly sliced 10 – 14
Cauliflower, Whole 450 g / 1 pound 10 – 14
Corn on the Cob 3 – 5 ears 25 – 30
Eggplant 450 g / 1 pound 16 – 18
Mushrooms, Whole 450 g / 1 pound 25 – 30
Okra 450 g / 1 pound 18 – 20
Onions 230 g / 1/2 pound, thinly sliced 12 – 14
Parsnips 230 g / 1/2 pound 10 – 14
Peas 450 g / 1 pound shelled 12 – 13
Peppers, Whole Up to 4 medium (not stuffed) 12 – 13
Potatoes, Whole – Red 450 g / 1 pound, about 6 small 35 – 45
Rutabaga 1 medium, diced 28 – 30
Spinach 230 g / 1/2 pound 14 – 16
SqUASH:
Summer Yellow and Zucchini 450 g / 1 pound, sliced 12 – 14
Winter Acorn and Butternut 450 g / 1 pound 22 – 24
Turnips 450 g / 1 pound, sliced 20 – 22
All Frozen Vegetables 280 g / 10 ounces 28 – 50
vEGETABLES:
1. Clean the vegetables thoroughly. Cut off stems; trim, peel or chop if necessary.
Smaller pieces steam faster than larger ones.
2. quantity, quality, freshness and size/uniformity, temperature of frozen food, may affect
steam timing. Adjust water amounts and cooking time as desired.
3. Frozen vegetables should not be thawed before steaming.
4. Some frozen vegetables should be placed in the rice bowl and covered with a piece of
aluminum foil during steaming. The frozen foods should be separated or stirred after
10-12 minutes. Use a long-handled fork or spoon to separate or stir foods.
vARIETy
wHEIGHT OR NUmBER OF
PIECES
APPROx. TImE
(Minutes)