Sunbeam RC5810 manual Steaming Vegetables, For best results when steaming vegetables, Potatoes

Steaming Vegetables

For best results when steaming vegetables:

1.Before steaming, thoroughly clean the vegetables. Cut off the stems and peel if desired.

2.Cut pieces to desired size. The smaller the piece the faster that it will cook.

3.To retain vegetable flavour and nutrients steam until just tender, but they should still be slightly firm.

4.Frozen vegetables should be defrosted before steaming.

VEGETABLE	QUANTITY		MINIMUM	APPROXIMATE
			WATER	COOKING TIME
			(1 metric cup = 250ml)	(minutes)
Asparagus	1 bunch (approx. 250g)		½	6-8
Beans	250g cut or whole		½	8-10
Beetroot	250g whole		2	20-30
Bok Choy	250g		½	6-8
Broccoli	350g		½	10
Brussel Sprouts	250g		½	10
Butternut Pumpkin	250g cut into 3cm pcs		1 ½	15-20
Cabbage	250g coarsley shredded		1	12
Carrots	250g cut into 3cm pieces		1	15-20
Cauliflower	250g		½	10
Corn on the cob	500g whole cob		1	20-25
English Spinach	250g trimmed		½	5
Snowpeas	250g whole		½	5-7
Button squash	250g whole		½	8-12
Peas	250g shelled		½	12-15
Zucchini	250g sliced		½	8
Potatoes
1.Chats	500g whole		1 ½	20-24
2.Red or White	600g	- 800g whole	2 ½	30-36
3.Red or White	500g	3cm pieces	1 ½	15-20
4.Sweet	500g 3cm pieces		1	12-17
FROZEN VEGETABLES	*Must be defrosted first.		1	12-16

Green beans, lima, broad beans, broccoli, brussel sprouts, carrots, cauliflower, mixed vegetables, peas.

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