Kambrook KS200 manual Kambrook Steaming Chart, Vegetables

KAMBROOK STEAMING CHART

VEGETABLES

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

2. Smaller pieces of vegetables will steam faster than larger pieces.

3. Below are the estimated times that steaming should take, personal preference, the freshness, the quality and size will effect how quickly ingredients will take to steam. Adjust water amounts and cooking times as desired.

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

5. Frozen vegetables always should be thawed before steaming to ensure even cooking, and optimum results being achieved.

6. If steaming frozen vegetables, always separate or stir after 10-12minutes.

TYPE VEGETABLE	WEIGHT /		TIME TO COOK
	MEASUREMENT		APPROXIMATLEY
Asparagus, spears	500g		15-16 minutes
Artichokes, whole	500g	(Approximatley 4)	40 minutes
Beans, cut or whole	250g		18 minutes
	500g		25 minutes
Beetroot	500g		30 minutes
Broccoli	500g		15 -20 minutes
Bok Choy	500g		15 -20 minutes
Brussel Sprouts	500g		25 minutes
Cabbage	500g		15 minutes
Celery	250g		10 minutes
Carrots, thinly sliced	500g		20 minutes
Cauliflower	500g		20 minutes
Corn, whole	500g	(Approximatley 4)	20 minutes
Eggplant	500g		15 minutes
Mushrooms	500g		6-8 minutes
Onions	250g	(Sliced)	10 minutes
Parsnips	250g		10 minutes
Peas	500g		10 minutes
Capsicums	500g	(Approximatley 4)	15 minutes
Potatoes, whole chats	500g		35 minutes
Sweet Potato	500g		35 minutes
Spinach	250g		10 minutes
Squash	500g		15 minutes
Turnips	500g		20 minutes
All frozen Vegetables	500g		25-30 minutes

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