STEAMING GUIDE
| Steaming Chart: |
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| VEGETABLE |
| AMOUNT OF WATER |
| STEAMING TIME |
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| Asparagus |
| 1/2 Cup |
| 7 Minutes |
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| Broccoli |
| 1/4 Cup |
| 5 Minutes |
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| Cabbage |
| 1 Cup |
| 15 Minutes |
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| Carrots |
| 1 Cup |
| 15 Minutes |
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| Cauliflower |
| 1 Cup |
| 15 Minutes |
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| Corn |
| 1 Cup |
| 15 Minutes |
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| Eggplant |
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| 15 Minutes |
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| Green Beans |
| 1 Cup |
| 15 Minutes |
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| Peas |
| 1/2 Cup |
| 7 Minutes |
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| Spinach |
| 1/2 Cup |
| 7 Minutes |
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| Squash |
| 1/2 Cup |
| 7 Minutes |
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| Zucchini |
| 1/2 Cup |
| 7 Minutes |
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| HELPFUL HINTS: |
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| 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. Always 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. |
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| 3. Altitude, humidity and outside temperature will affect cooking times. | |||||
| 4. The steaming chart is for reference only. Actual cooking time may vary. | |||||
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