STEAMING
For steaming fresh and frozen vegetables, all actual cooking time
will be affected by the moisture content of the vegetables. Also,
personal preferences should be considered. If you like more
crispiness, use less time and adjust the amount of water, for softer
vegetables, use a longer time and more water.
1. All vegetables should be thoroughly cleaned and washed
before steaming.
2. Thin, leafy vegetables such as cabbage do not require as much
water as root vegetables such as carrots or turnips.
3. You might want to use a steamer basket to hold the items being
steamed.
4. Add sufficient water and set the temperature control to
STEAM.
5. Wait for a few minutes. Put the vegetables into the basket and
place the basket into the enameled pot, without the handle, then
put the lid in place.
6. Do not remove the lid during steaming as moisture will escape
and the cooking time will have to be extended.
7. If the lid is lifted add about 1/4 cup of boiling water to replace
the lost moisture.
8. If you wish to retain the juices from the food being steamed,
you can line the lower quarter of the basket with aluminum foil
to form a pan.
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