Breville BRC200 Models manual Hints & Tips, Steaming vegetables

HINTS & TIPS

Steaming vegetables

•Smaller pieces will steam faster than larger pieces.

•Try to keep vegetables to a uniform size to ensure even cooking.

•Fresh or frozen vegetables may be steamed.

•If steaming frozen vegetables, do not thaw before cooking.

•The size and shape of vegetables, as well as personal taste, may call for adjustments to the cooking time. If softer vegetables are required, allow extra cooking time.

•Do not allow water or stock to reach the steaming tray. The steaming will not be effective.

Vegetables	Preparation & tips	Quantity	Cooking time
			(minutes)
Artichoke	remove hard outer leaves & stalk	2 medium	30-35
Asparagus	trim, leave as spears	2 bunches	12-14
Beans	top and tail, leave whole	250g	13-15
Beetroot small-medium	trim, do not break skin	300g	12-13
Broccoli	cut into florets	250g	8-10
Brussel Sprouts	cut a cross in the base	375g	17-19
Cabbage	large pieces	500g	10-12
Carrots	cut into strips	3 medium	14-16
Capsicums	cut into strips	3 medium	14-16
Cauliflower	cut into florets	375g	17-19
Celery	slice into strips	3 stalks	5-6
Chickpeas	soak for 12 hours	1 cup dried	40-45
Corn	whole corn cobs	2 small cobs	20-22
Mushrooms	whole, unwashed	300g	8-10
Onions (pickling)	peeled, leave whole	6 medium	20-25
Snow peas	topped and tailed	250g	4-5
Peas	fresh, peeled	250g	8-10
	frozen	250g	4-5
Potatoes	new, whole	6 (125g each)	25-30
Sweet Potato Kumera	cut into pieces	300g	20-25
Pumpkin	cut into pieces	300g	20-25
Spinach (English)	leaves and stems cleaned	½ bunch	5
Squash (baby)	topped and tailed	350g	8
Turnips	peeled, sliced & cut to 50g pieces	350g	15-17
Zucchini	sliced	350g	6

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