Oster CKSTST6711, Instruction Manual

Page: 32 / 46

english-9
Artichokes, Whole 4 whole, tops trimmed 30 – 32
Asparagus, Spears 450 g 10 – 14
BEANS:
Green/Wax 230 g 10 – 14
Cut or Whole 450 g 12 – 16
Beets 450 g, cut 25 – 28
Broccoli, Spears 450 g 10 – 14
Brussel Sprouts 450 g 15 – 18
Cabbage 450 g, sliced 16 – 18
Celery 230 g, thinly sliced 14 – 16
Carrots 450 g, thinly sliced 10 – 14
Cauliflower, Whole 450 g 10 – 14
Corn on the Cob 3 – 5 ears 25 – 30
Eggplant 450 g 16 – 18
Mushrooms, Whole 450 g 25 – 30
Okra 450 g 18 – 20
Onions 230 g, thinly sliced 12 – 14
Parsnips 230 g 10 – 14
Peas 450 g, shelled 12 – 13
Peppers, Whole Up to 4 medium (not stuffed) 12 – 13
Potatoes, Whole – Red 450 g, about 6 small 35 – 45
Rutabaga 1 medium, diced 28 – 30
Spinach 230 g 14 – 16
SQUASH:
Summer Yellow and Zucchini 450 g, sliced 12 – 14
Winter Acorn and Butternut 450 g 22 – 24
Turnips 450 g, sliced 20 – 22
All Frozen Vegetables 280 g 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
WEIGHT OR NUMBER OF
PIECES
APPROX. TIME
(Minutes)