TIPS AND HINTS (CONT.)
VEGETABLES (CONT.)
VARIETY |
| WEIGHT/OR | APPROXIMATE |
|
| NUMBER | TIME (MINUTES) |
|
| PIECES |
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|
|
|
PEAS | 1 | Pound, Shelled | |
PEPPERS, WHOLE | Up to Four Medium(Not Stuffed) | ||
POTATOES(RED/RUTABAGA) | 1 Pound - About6 | ||
SPINACH | 1⁄2 Pound | ||
SQUASH |
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|
|
Summer Yellow and Zucchini | 1 | Pound, Sliced | |
Winter Acorn/Butternut | 1 | Pound | |
TURNIPS | 1 | Pound, Sliced | |
ALL FROZEN VEGETABLES | 10 Ounces | ||
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FISH AND SEAFOOD
1.The steaming times listed in the chart are for fresh, or frozen and
fully thawed seafood and fish. Before steaming,clean and prepare fresh seafood and fish.
2.Most fish and seafood cook very quickly. Steam in small portions or in amounts as specified.
3.Clams, oysters and mussels may open at different times. Check the shells to avoid overcooking.
4.You may steam fish fillets in the RICE BOWL. Serve steamed seafood and fish plain or use Seasoned butter or margarine, lemon or favorite sauces.
5.Adjust steaming times accordingly.