16
Steaming Guide
Steaming Vegetables:
•
Smaller pieces will steam faster than larger pieces.
•
Vegetables should be a uniform size to ensure a more consistent cooking result.
•
Fresh or frozen vegetables can be steamed, though frozen will take longer to cook.
•
If steaming frozen vegetables, do not thaw before cooking.
•
Size and shape of vegetables and personal preference may call for adjustments to the advised
cooking times. For softer vegetables, allow extra cooking time.
•
Do not allow the water or stock in the removable cooking bowl to reach the steaming tray.
VEGETABLES
PREPARATION & TIPS
QUANTITY
COOKING TIME
(APPROX)
Asparagus
trim, leave as spears
2 bunches
12 - 16 minutes
Beans
top and tail, leave whole
250g
15 - 20 minutes
Broccoli
cut into florets
250g
13 - 16 minutes
Brussel Sprouts
cut a cross in the base
350g
27 – 29 minutes
Carrots
cut into batons
3 medium
20 - 25 minutes
Cauliflower
cut into florets
350g
25 - 30 minutes
Corn
whole corn cobs
2 small cobs
20 - 25 minutes
Snow peas
topped and tailed
250g
12 - 15 minutes
Peas
fresh, peeled
250g
15 - 18 minutes
Peas
frozen
250g
12 - 15 minutes
Potatoes
new, chat whole
8 (80g each)
40 - 50 minutes
Sweet Potato
cut into pieces
400g
25 - 30 minutes
Pumpkin
cut into 3 cm pieces
400g
24 - 29 minutes
Spinach (English)
leaves and stems cleaned
1 bunch
12 - 15 minutes
Squash (baby)
topped and tailed
350g
20 - 25 minutes
Turnips
peeled and cut into 3cm pieces
350g
30 - 35 minutes
Zucchini
cut into 3cm pieces
330g
17 - 20 minutes
Содержание LRC480
Страница 1: ...the Smart Rice Box TM Instruction Book LRC480 ...
Страница 8: ...8 Components E A B C D ...