Sunbeam Comprehensive Guide to Electric Steamer Cooking Times for Vegetables

Vegetables – guide to cooking times

The following are some handy hints on steaming vegetables:

1.Before steaming, wash the vegetables thoroughly.

2.Cut off stems and peel if desired.

3.Cut vegetable to the desired size (smaller pieces steam faster than larger ones).

4.To retain the vegetables' flavours and nutrients, steam until just tender, but still slightly firm.

5.When steaming several different vegetables at once, place the largest and firmest in the Steamer first. Add other vegetables according to size during the steaming time.

6.If a sauce or liquid is to be prepared with the vegetables, use the rice bowl for steaming.

7.Frozen vegetables should not be thawed before steaming.

VEGETABLE	QUANTITY	APPROX TIME
		IN MINUTES
Artichokes - Globe	2 whole, tops trimmed	18
Asparagus	500g	12
Baby corn	125g, whole	10
Baby bok choy	350g bunch, cut in half lengthways	5
Beans - Green or Wax	500g, cut or whole	12
Beetroot	500g, whole with 3cm tops	38
Broccoli	500g	12
Broccolini	175g bunch, whole, ends trimmed	9
Brussel sprouts	500g	17
Cabbage	500g, coarsely shredded	12
Carrots	500g, sliced	17
Cauliflower florets	500g	17
Celery	1 bunch, thinly sliced	17
Chinese cabbage	Shredded into 1cm thick pieces	10
	500g bunch, cut into equal lengths	7
Choi sum	Steam stems 5 minutes then add leaves
	and steam for further 2 minutes
Corn on cob	3 to 5 cobs	20
	Cut into 3 equal lengths
Gai laan (Chinese broccoli)	Steam stems 5 minutes then add leaves	8
	and steam for further 3 minutes

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