Wolfgang Puck HSN5C_RICECOOKER08 operating instructions Fresh Vegetable Steaming Chart

HSN5C_RiceCooker08 6/23/08 10:24 AM Page 15

Fresh Vegetable

Steaming Chart

Pour 1 cup of water into steamer; place vegetables in steamer basket.

VEGETABLE	QUANTITY	TIME
Asparagus, stems	1 pound	10 to 12 minutes
trimmed
Green or Wax Beans,	1/2 pound	12 to 13 minutes
whole
Broccoli, spears	3/4 pound	13 to 15 minutes
Broccoli, flowerets	3/4 pound	12 to 14 minutes
Cabbage,	1/2 medium head	16 to 18 minutes
cut into 4 wedges	(1 pound)
Carrots, 1-inch slices	1/2 pound	10 to 12 minutes
Carrots, 1-inch slices	1 pound	13 to 15 minutes
	stir halfway
	through cooking
Cauliflower, flowerets	1 pound	12 to 14 minutes
	(about 6 cups)
Corn-on-the cob,	2 ears	12 to 14 minutes
each halved
Red or white potatoes,	1 pound	18 to 20 minutes
medium, quartered
Red or white potatoes,	2 pounds medium	27 to 30 minutes
medium, quartered	stir halfway
	through cooking
Sweet potatoes,	1 pound	19 to 20 minutes
medium, quartered
Snow peas	1/2 pound	8 to 9 minutes
Spinach, stems trimmed	1/2 pound	10 to 11 minutes
Zucchini or summer	1 pound	11 to 12 minutes
squash, sliced

Main Dish

and Side Dish Recipes

for the 5-cup Rice Cooker

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