STEAMING GUIDE
VEGETABLE | AMOUNT OF WATER | STEAMING TIME |
Asparagus | 1/2 Cup | 7 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 | 15 Minutes | |
Green Beans | 1 Cup | 15 Minutes |
Peas | 1/2 Cup | 7 Minutes |
Spinach | 1/2 Cup | 7 Minutes |
Squash | 1/2 Cup | 7 Minutes |
Zucchini | 1/2 Cup | 7 Minutes |
Helpful Hints:
1.Since most vegetables only absorb a small amount of water, there is no need to increase the amount of water for larger servings.
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.
3.Frozen vegetables will take a longer time to cook.
4.When using the steam tray, the maximum amount of rice that can be cooked simultaneously is 6 cups (uncooked). This ensures that both the cooked rice and the steam tray will fit properly into the inner pot.
5.Altitude, humidity and outside temperature will affect cooking times.
6.The steaming chart is for
reference only. Actual cooking time may vary.
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