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 temperature of frozen foods, may
affect steam timing. Adjust water amounts and cooking times 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 using a long
handle fork or spoon.
TIPS AND HINTS (CONT.)
VARIETY
WEIGHT/OR
APPROXIMATE
NUMBER
TIME (MINUTES)
PIECES
ARTICHOKES, WHOLE
4 Whole Tops Trimmed
30-32
ASPARAGUS, SPEARS
1 Pound
12-14
BEANS (GREEN/WAX)
1
⁄
2
Pound
12-14
OATMEAL
1 Pound
20-22
BEETS
1 Pound, Cut
25-28
BROCCOLI, SPEARS
1 Pound
20-22
BRUSSELS SPROUTS
1 Pound
24-26
CABBAGE
1 Pound, Thinly Sliced
16-18
CELERY
1
⁄
2
Pound, Thinly Sliced
18-20
CARROTS
1 Pound, Thinly Sliced
18-20
CAULIFLOWER, WHOLE
1 Pound, Thinly Sliced
20-22
CORN ON COB
1 Pound
14-16
EGGPLANT
3
1
⁄
2
Pounds
16-18
MUSHROOMS, WHOLE
1 Pound
10-12
OKRA
1 Pound
18-20
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