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HELPFUL HINTS
1. Steam cooking times will vary depending on the size, freshness,
amount of food being cooked and the desired degree of doneness.
Use the Steaming Charts as a guide but experiment with this healthy
method of cooking by varying the cooking times. This will help you to
obtain the best results to suit your taste.
2. Smaller pieces of food cook faster than larger pieces; a single layer
steams faster than several layers and foods of uniform size will steam
more evenly.
3. Foods with longer steaming times should be placed on the lowest
level of the food steamer. Once these foods are partially cooked,
remove the Cover and add the other Steaming Bowls, if required.
4. Arrange food with spaces between pieces to allow for maximum
steam fl ow.
5. When steaming large quantities of food, stir halfway through cooking.
6. Juices from meat or poultry should not drip onto other foods. Never
place meat or poultry in the Middle or Top Steaming Bowls above
other foods.
7. Do not steam frozen meat, poultry or seafood.
STEAMING GUIDES
Vegetables
1. Wash vegetables thoroughly. Cut off stems; trim; peel and slice if
necessary.
2. The Steaming Chart below should be used only as a guide.
Doneness will depend upon size of pieces, freshness, temperature of
water, personal preference, etc.
3. If pieces are different sizes, place larger pieces on the bottom.
Vegetable
Weight lb. (kgs.)
Steaming Time (minutes)
Artichokes, whole
4 lbs. (1.8 kg)
30 – 32
Asparagus, spears
1 lb. (450 g)
12 –14
Beans, green or wax
1/2 lb. (225 g)
12 – 14
Beets, cut
1 lb. (450 g)
25 – 28
Broccoli, fl orets
1 lb. (450 g)
20 – 22
Brussel Sprouts, whole
1 lb. (450 g)
24 – 26
Cabbage, sliced
1 lb. (450 g)
16 – 18
Celery, sliced
1/2 lb. (225 g)
14 – 16
Carrots, sliced
1 lb. (450 g)
18 – 20
Caulifl ower, fl orets
1 lb. (450 g)
20 – 22
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