Oster 5712 manual 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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