![background image](http://html1.mh-extra.com/html/sunbeam/rc2350/rc2350_instruction-booklet_1394684022.webp)
20
For best results:
1. Wash and clean vegetables before steaming. Trim stems and peel skins.
2. Cut vegetables into even sized pieces. The smaller the piece the faster it will cook.
3. Steam vegetables until just tender, this retains the flavour.
4. Frozen vegetables should be defrosted before steaming.
Steaming Vegetables
Vegetable
Quantity
Approximate cooking time
Asparagus, trimmed
2 bunches, trimmed
12-15 mins
Beans, whole
250g, trimmed
12-15 mins
Beetroot
1 bunch - medium
20-30 mins
Bok Choy
2 bunches, separated
8-10 mins
Broccoli
1 head, cut into florets
10-15 mins
Brussel Sprouts
350g, trimmed
15-20 mins
Cabbage
¼ cabbage, sliced
10-12 mins
Carrots
3 medium
15-20 mins
Cauliflower
1 head, cut into florets
10-15 mins
Corn
Whole cobs
20-25 mins
Peas
250g, shelled
10-12 mins
Snow peas
250g, trimmed
5-6 mins
Spinach (English)
1 bunch, trimmed
5 mins
Squash
Baby, 350g
8-10 mins
Potatoes
Chats
Red or white
10 x 50g, halved
6 x 150g, Cut into quarters
25-35 mins
20-30 mins
Potato sweet
500g, cut into pieces
20-30 mins
Pumpkin
350g, cut into pieces
20-30 mins
Zucchini
2 medium, sliced
6-8 mins
Frozen Vegetables
Must be defrosted first
10-15 mins
Summary of Contents for RC2350
Page 25: ...Notes ...
Page 26: ...Notes ...