COOKING GUIDE
VEGETABLE STEAMING CHART: |
| |
VEGETABLE | AMOUNT OF WATER | STEAMING TIME |
Asparagus | 1/2 Cup | 10 Minutes |
Broccoli | 1/4 Cup | 5 Minutes |
Cabbage | 1 Cup | 15 Minutes |
Carrots | 1 Cup | 15 Minutes |
Cauliflower | 1 Cup | 15 Minutes |
Corn | 1 Cup | 15 Minutes |
Eggplant | 20 Minutes | |
Green Beans | 1 Cup | 15 Minutes |
Peas | 1/2 Cup | 10 Minutes |
Spinach | 1/2 Cup | 10 Minutes |
Squash | 1/2 Cup | 10 Minutes |
Zucchini | 1/2 Cup | 10 Minutes |
HELPFUL HINTS
1. Since most vegetables only absorb a small amount of water, there is no need to increase the amount of water with a larger serving of vegetables.
2. When steaming and cooking rice simultaneously, follow the instructions for cooking rice on pages 6 and 8. Place the steam tray over the rice as it cooks for the amount of time needed, checking foods every so often for doneness. Do not cook more than 8 cups (uncooked) rice while steaming, or the steam tray will not fit into the rice cooker.
3. When possible keep the lid closed during the entire steaming process. Opening the lid causes a loss of heat and steam, resulting in a slower cooking time. If you find it necessary to open the lid, you may want to add a small amount of water to help restore the cooking time.
4. Altitude, humidity and outside temperature will affect cooking times.
5. This steaming chart is for reference only. Actual cooking time may vary.
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