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
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| Weight or | Approx. Time |
| Variety | Number of Pieces | (Minutes) |
| Artichokes, Whole | 4 whole, tops trimmed | 30 – 32 |
Asparagus, Spears | 1 pound | 10 – 14 | |
Beans, |
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| 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 |
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| 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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