Black & Decker RC514, Инструкция по использованию и уходу

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CHART FOR STEAMED VEGETABLES
Steam using 1 ½ to 2 cups of water, stock, or vegetable broth (cold or room
temperature) .
VEGETABLE AMOUNT PREPARATION TIME SUGGESTIONS
Fresh
Asparagus
½
lb . Wash; break off
woody base where
spears snap easily . 15 to 18
minutes Season with
salt, pepper, and
grated lemon peel .
Fresh Green
Beans
½
lb . Leave whole, trim
end or cut into 2-inch
pieces . 15 to 18
minutes Season with salt,
pepper, and freshly
snipped dill .
Fresh Beets
(quartered) 1 lb . (about
5 medium) Remove stem and
root ends . Peel and
cut into wedges . 26 to 28
minutes Serve with butter .
Fresh Broccoli 1 lb . Cut into florets . 15 to 18
minutes Season with
salt, pepper, and
grated lemon peel .
Brussels
Sprouts 4 cups Cut a cross in the
base of each sprout . 24 to 26
minutes Garnish with
chopped, toasted
hazelnuts .
Cabbage 1 lb . Cut in wedges . 24 to 26
minutes Garnish with
crumbled, cooked
bacon .
Carrots 12 oz . Slice . 18 to 20
minutes Season with salt,
pepper, and grated
orange peel .
Cauliflower 12 oz . Cut into florets . 22 to 25
minutes Garnish with
buttered, toasted
bread crumbs .
Corn 1 ½ lb . 2-4 ears . 20 to 22
minutes Serve with butter
and spices .
Snow peas or
Sugar Snap
Peas 8 oz . Trim and leave whole . 12 to 14
minutes Serve with minced
green onions and
drizzled with soy
sauce .
New potatoes
(red) 6 medium
(about 1 lb .) Cut in half . 24 to 26
minutes Toss with butter
and parsley .
Fresh leaf
spinach 4 cups
firmly
packed Use whole leaves . 10 to 15
minutes Garnish with
roasted garlic and
toasted pine nuts
Butternut
squash 1 lb . Peel and cut into
1-inch cubes . 24 to 26
minutes Serve with butter
and spices .
Summer
Squash
(yellow squash
or zucchini) 1 lb . Slice . 16 to 18
minutes Season with salt
and garlic pepper