10
11
USING ThE STEAMING BASKET
1. Make sure the probe is fitted correctly inside the probe socket.
2. Fill the cooking pan with at least 2 cups of water, broth or juice using a standard
measuring cup.
3. Place vegetables or other food in the steaming basket and position the basket
on top of the cooking pan. Season food with salt, pepper and desired seasonings.
4. Place the lid on the cooking pan.
Note:
Always keep the lid closed while cooking.
5. Plug unit into a standard electrical outlet. Two dashes will appear on the digital
display.
6. Press the ON/Off button; the word ON will appear in the display.
7. Press the MODE button; the red light will be illuminated below the word STEAM.
8. Set timer to desired cooking time. Steaming times vary according to vegetable or
food type.
9. Timer will begin to count down once liquid in cooking pan comes to a boil.
10. Begin checking for doneness after initial 5 minutes. You may need to experiment
to suit your taste.
11. When cooking is complete, press the ON/OFF button and unplug the unit.
STEAMING GUIDE
Steam using 2 cups of cold tap water, stock or room-temperature vegetable
broth.
vEGETABLE
AMOUNT
PREPARATION
TIME
SUGGESTIONS
Fresh asparagus 1 lb.
Wash; break off
woody base
where spears
snap easily.
7
–
9
minutes
Season with salt,
pepper and grated
lemon peel.
Fresh green
beans or waxed
beans
1 lb.
Leave whole,
trim end or cut
into 2” pieces.
7
–
9
minutes
Season with salt,
pepper and freshly
snipped dill.
Fresh beets
1 lb.
(about 5
medium)
Remove stem
and root ends,
peel and cut
into wedges.
20 – 24
minutes
Fresh broccoli
1 bunch
(about 8 cups)
Cut into florets.
7 – 9
minutes
Season with salt,
pepper and grated
lemon peel.
Brussels sprouts 4 cups
Cut a cross in
the base of each
sprout.
10 – 12
minutes
Garnish with
chopped toasted
hazelnuts.
Cabbage
1 lb.
Cut in wedges.
10 – 12
minutes
Garnish with
crumbled cooked
bacon.
Carrots
12 oz.
Cut in thick
slices.
16 – 18
minutes
Season with salt,
pepper and grated
orange peel.
Cauliflower
12 oz.
Cut into florets.
16 – 18
minutes
Garnish with
buttered toasted
bread crumbs.
Celery
12 oz. (about
2½ cups)
Cut in 3” pieces.
7 – 9
minutes
Toss with butter,
salt and pepper.
Corn
1½ lb.
(about 4 ears)
Cut in 2” pieces.
8 – 10
minutes
Garnish with finely
chopped tomatoes
and parsley.
Sugar snap
peas
8 oz.
(about 2 cups)
Trimmed and
left whole.
6 – 8
minutes
Season with
salt, pepper and
minced dill.
Snow peas
8 oz.
Trimmed and
left whole.
6 – 8
minutes
Serve drizzled
with soy sauce
and minced green
onions.
