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REHEATING
BREADS AND LEFTOVERS
1. Do not wrap or cover when reheating breads.
2. For leftovers, reheating times are based on foods
at refrigerator temperatures.
3. Experiment with your own leftovers.
WEIGHT OR
APPROX. TIME
VARIETY
NUMBER OF PIECES
(MINUTES)
Artichokes, Whole
4 whole, tops trimmed
33 – 35
Asparagus, Spears
1 pound
13 – 17
Beans,
Green/Wax
1/2 pound
13 – 17
Cut or Whole
1 pound
15 – 19
Beets
1 pound, cut
28 – 31
Broccoli, Spears
1 pound
13 – 17
Brussels Sprouts
1 pound
18 – 21
Cabbage
1 pound, sliced
19 – 21
Celery
1/2 pound, thinly sliced
17 – 19
Carrots
1 pound, thinly sliced
13 – 17
Cauliflower, Whole
1 pound
13 – 17
Corn on the Cob
3 – 5 ears
28 – 33
Eggplant
1 pound
19 – 21
Mushrooms, Whole
1 pound
28 – 33
Okra
1 pound
21 – 23
Onions
1/2 pound, thinly sliced
15 – 17
Parsnips
1/2 pound
13 – 17
Peas
1 pound shelled
15 – 16
Peppers, Whole
Up to 4 medium (not stuffed)
15 – 16
Potatoes, Whole – Red
1 pound, about 6 small
38 – 48
Rutabaga
1 medium, diced
31 – 33
Spinach
1/2 pound
17 – 19
Squash
Summer Yellow and Zucchini
1 pound, sliced
15 – 17
Winter Acorn and Butternut
1 pound
25 – 27
Turnips
1 pound, sliced
23 – 25
All Frozen Vegetables
10 ounces
31 – 53
NOTE:
times are for reference. Experiment with adjusting steam times
to achieve your desired results.
1. Clean the vegetables thoroughly. Cut off stems; trim, peel or
chop if necessary. Smaller pieces steam faster than larger ones.
2. Quantity, quality, freshness, size/uniformity and temperature
of frozen food may affect steam timing. Adjust water amounts
and cooking time as desired.
3. Frozen vegetables should not be thawed before steaming.
4. The frozen foods should be separated or stirred after 10-12 minutes.
Use a long-handled fork or spoon to separate or stir foods.
VEGETABLES
• Plug in and set timer to 20 minutes. When the timer is
complete, unplug cord from outlet. Allow the unit to cool
completely before emptying the water reservoir. Use cold
water to rinse the water reservoir several times.
HOW TO CLEAN YOUR FOOD STEAMER cont.