Oster 5712 manual Vegetables vegetables, Weight or, Variety, Number of Pieces

Models: 5712

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Vegetables vegetables

Vegetables vegetables

1.Clean the vegetables thoroughly. Cut off stems; trim, peel or chop if necessary. Smaller pieces steam faster than larger ones.

2.Quantity, quality, freshness and size/uniformity, temperature of frozen food, may affect steam timing. Adjust water amounts and cooking time as desired.

3.Frozen vegetables should not be thawed before steaming.

4.Some frozen vegetables should be placed in the rice bowl and covered with a piece of aluminum foil during steaming. The frozen foods should be separated or stirred after 10-12 minutes. Use a long-handled fork or spoon to separate or stir foods.

 

 

Weight or

Approx. Time

 

Variety

Number of Pieces

(Minutes)

 

Artichokes, Whole

4 whole, tops trimmed

30 – 32

Asparagus, Spears

1 pound

10 – 14

Beans,

 

 

 

Green/Wax

1/2 pound

10 – 14

 

Cut or Whole

1 pound

12 – 16

Beets

1 pound, cut

25 – 28

Broccoli, Spears

1 pound

10 – 14

Brussel Sprouts

1 pound

15 – 18

Cabbage

1 pound, sliced

16 – 18

Celery

1/2 pound, thinly sliced

14 – 16

Carrots

1 pound, thinly sliced

10 – 14

Cauliflower, Whole

1 pound

10 – 14

Corn on the Cob

3 – 5 ears

25 – 30

Eggplant

1 pound

16 – 18

Mushrooms, Whole

1 pound

25 – 30

Okra

1 pound

18 – 20

Onions

1/2 pound, thinly sliced

12 – 14

Parsnips

1/2 pound

10 – 14

Peas

1 pound shelled

12 – 13

Peppers, Whole

Up to 4 medium (not stuffed)

12 – 13

Potatoes, Whole – Red

1 pound, about 6 small

35 – 45

Rutabaga

1 medium, diced

28 – 30

Spinach

1/2 pound

14 – 16

Squash

 

 

 

Summer Yellow and Zucchini

1 pound, sliced

12 – 14

 

Winter Acorn and Butternut

1 pound

22 – 24

Turnips

1 pound, sliced

20 – 22

All Frozen Vegetables

10 ounces

28 – 50

 

 

 

 

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Oster 5712 manual Vegetables vegetables, Weight or, Variety, Number of Pieces