Toastess TWK-60, Instruction Booklet, Page: 19 / 26

STEAMING
You can steam anything in a Wok, from seafood and poultry to vegetables, etc.
1. Add 2 cups (500 ml) of water to the Wok and place a round cake rack
so that it rests above the water.
2. Set the Temperature Control Probe to 250ºF (125ºC) and bring the water
to a boil.
3. Place food on the rack and cover.
4. Steam according to the following guide. Unless mentioned otherwise,
the vegetables in the chart below should be cooked whole. To minimize
steaming time, vegetables can be cut in 1/4" (6 mm) slices and the
cooking time adjusted.
6
Vegetables Minutes to Steam
Asparagus • Peel or remove tough ends 6 to 8
Beans • Remove ends and strings 10
Broccoli • Cut florets in 3" (7.5 cm) lengths 10 – 12
Brussel sprouts • Peel and trim ends 8 – 10
Cabbage • Cut in 2" (5 cm) wedges 15
Carrots • Peel and trim ends 25
Cauliflower • trim stalk 25 – 30
Spinach • Remove tough stems 4 – 5
Zucchini and
summer squash
• Trim ends 20 - 25
Vegetables Minutes to Stir-Fry Tbsp. (ml) of broth Minutes to cover
1 lb. (454 g) or water and cook
Peppers, any colour bell pepper
• cut in 1" (25 mm) chunks
1 2 (30 ml) 2
Snow Peas
• stems and strings removed
3 1 (15 ml) -
Swiss Chard
• cut in 1" (25 mm) slices
4 - -
Zucchini and summer squash
• cut in 1/4" (6 mm) slices
1 1 (15 ml) 3
Booklet TWK-60 3/26/03 1:30 PM Page 19