Kambrook KFS300 manual Kambrook Essentials Food Steamer Steaming Chart, Vegetables

Kambrook Essentials Food Steamer Steaming Chart

All recipes and information provided in steaming charts rely on the preceding assembly instructions being followed, for example, the element protection cover should be placed over heating element, the water reservoir filled with water to the maximum level, the liquid collection container inserted onto the steamer base then steamer basket/s, layer support rings and lid are then placed on top. The rice/sauce cooking bowl and egg cooking tray can be utilised when required.

Vegetables

1.Clean the vegetables thoroughly. Cut off stems, trim, chop and peel if required.

2.Smaller, even-sized pieces of vegetables will steam faster than larger pieces.

3.Estimated steaming times are listed in chart below however the freshness, quality and size of the food, as well as personal preference, will effect how quickly ingredients will take to steam. Adjust water amounts and cooking times as desired.

4.Steaming time will decrease slightly if steaming smaller portions.

5.If steaming vegetables that have been frozen always separate and stir once during steaming.

Type/Vegetable

Weight/Size

Approx. Cooking Time

Asparagus spears	2 bunches	15 minutes
Artichokes whole	3 to 4	25-30 minutes
Beans, cut or whole	250g – 500g	10-12 minutes
Beetroot, cleaned, trimmed	1 bunch (approx 4)	30-35 minutes
Broccoli, florets	500g	10-12 minutes
Bok Choy	350g	5-7 minutes
Brussel Sprouts	500g	12-14 minutes
Cabbage, cut into wedges	500g	10-12 minutes
Capsicums, trimmed,sliced	3 or 4	8-9 minutes
Carrots, sliced	500g	12-14 minutes
Cauliflower, florets	500g	12-14 minutes
Celery, thickly sliced	250g-500g	10 minutes
Corn, whole	3	10 minutes

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