13
Weight/Or
Use
Use Water Approx.
Fresh
Number Rice
Drip Fill
Line Time
Vegetables
Pieces
Bowl
Tray
In Base
(Minutes)
Tips
Cauliflower
Medium size
No
Yes
Med
26-29
Whole Head
(about
2 1/2 lbs.
untrimmed)
Flowerets
1 head
No
Yes
Med
23-25
(1 1/4 -
1 1/2 lbs.
untrimmed -
med.)
Corn on Cob
Up to
No
Yes
Med
29-33
8 pieces
(2 3/4”- 3 1/2”
in length)
Snow/Chinese Pods
1/2 lbs.
No
Yes
Lo
10-11
Peppers, Whole
4 - 5 medium
No
Yes
Lo
10-12
Sweet Green or Red
(to partially cook,
then stuff)
Potatoes, Whole
1 lb.-
No
Yes
Med
35-39
Red
4-6 small
(2” - 2 1/2”
in width)
2 lbs.-
No
Yes
Hi
41-45
7-9 small
(2” - 2 1/2”
in width)
■
Trim; remove core.
■
Center in Steaming Bowl.
■
Insert 2 forks to lift from
Steaming Bowl after
steaming.
■
Cut flowerets to about 2”
diameter.
■
Layer loosely.
■
Stir after 15 mins.
■
Yield about 4 1/2 cups.
■
Cut or break whole ears
into pieces.
■
Arrange vertically (stand on
end) around sides of
Steaming Bowl.
■
Remove with tongs.
■
Break off ends; remove
strings and wash.
■
Spread over Steaming Bowl
surface.
■
Stir after 7 mins.
■
Yield about 2 cups.
■
Cut across width of pepper
at stem end; carefully
remove seeds and
membranes. Wash.
■
Arrange in Steaming Bowl
with open side down.
■
After steaming, peppers can
be cooled quickly using cold
water; carry Steaming Bowl
with peppers to sink and run
cold water over them.
■
Fill peppers with a
precooked filling and bake in
oven as recipe directs.
■
Scrub/wash potatoes; do not
peel or cut.
■
Arrange along sides of
Steaming Bowl.
■
Remove with tongs.
■
Prepare as previously
described.
■
Place potato halves in
second layer above steam
holes in Bowl.
■
Stir after 20 mins.
■
Remove with tongs.