Breville BRC460 brochure Steaming vegetables

Steaming

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)
Asparagus	trim, leave as spears	2 bunches	22–24
Beans	top and tail, leave whole	250g	23–25
Broccoli	cut into florets	250g	18–20
Brussel Sprouts	cut a cross in the base	375g	27–29
Carrots	cut into strips	3 medium	24–26
Cauliflower	cut into florets	375g	27–29
Corn	whole corn cobs	2 small cobs	30–32
Snow peas	topped and tailed	250g	15–15
Peas	fresh, peeled	250g	18–20
	frozen	250g	14–15
Potatoes	new, whole	6 (100g each)	50–60
Sweet Potato Kumera	cut into pieces	300g	30–35
Pumpkin	cut into pieces	300g	30–35
Spinach (English)	leaves and stems cleaned	½ bunch	15–20
Squash (baby)	topped and tailed	350g	15–20
Turnips	peeled, sliced & cut to 50g pieces	350g	25–27
Zucchini	sliced	350g	15–20

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