| WEIGHT OR | APPROX. TIME |
VARIETY | NUMBER OF PIECES | (MINUTES) |
|
|
|
Artichokes, Whole | 4 whole, tops trimmed | 33 – 35 |
Asparagus, Spears | 1 pound | 13 – 17 |
Beans, |
|
|
Green/Wax | 1/2 pound | 13 – 17 |
Cut or Whole | 1 pound | 15 – 19 |
Beets | 1 pound, cut | 28 – 31 |
Broccoli, Spears | 1 pound | 13 – 17 |
Brussels Sprouts | 1 pound | 18 – 21 |
Cabbage | 1 pound, sliced | 19 – 21 |
Celery | 1/2 pound, thinly sliced | 17 – 19 |
Carrots | 1 pound, thinly sliced | 13 – 17 |
Cauliflower, Whole | 1 pound | 13 – 17 |
Corn on the Cob | 3 – 5 ears | 28 – 33 |
Eggplant | 1 pound | 19 – 21 |
Mushrooms, Whole | 1 pound | 28 – 33 |
Okra | 1 pound | 21 – 23 |
Onions | 1/2 pound, thinly sliced | 15 – 17 |
Parsnips | 1/2 pound | 13 – 17 |
Peas | 1 pound shelled | 15 – 16 |
Peppers, Whole | Up to 4 medium (not stuffed) | 15 – 16 |
Potatoes, Whole – Red | 1 pound, about 6 small | 38 – 48 |
Rutabaga | 1 medium, diced | 31 – 33 |
Spinach | 1/2 pound | 17 – 19 |
Squash |
|
|
Summer Yellow and Zucchini | 1 pound, sliced | 15 – 17 |
Winter Acorn and Butternut | 1 pound | 25 – 27 |
Turnips | 1 pound, sliced | 23 – 25 |
All Frozen Vegetables | 10 ounces | 31 – 53 |
NOTE: times are for reference. Experiment with adjusting steam times to achieve your desired results.