TIPS AND HINTS (CONT.)

VEGETABLES

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

2.Quantity, quality, freshness and size temperatureof frozen foods, may affect steam timing. Adjust water amounts and cooking times as desired.

3.Frozen vegetables should not be thawed before steaming.

4.Some frozen vegetablesshould be placed in the rice bowl and covered with a piece of aluminum foil during steaming. The frozen foods should be separatedor stirred after 10-12 minutes using a long handle fork or spoon.

VARIETY

 

WEIGHT/OR

APPROXIMATE

 

 

NUMBER

TIME (MINUTES)

 

 

PIECES

 

 

 

 

 

ARTICHOKES, WHOLE

4

Whole TopsTrimmed

30-32

ASPARAGUS, SPEARS

1 Pound

12-14

BEANS (GREEN/WAX)

1⁄2

Pound

12-14

OATMEAL

1 Pound

20-22

BEETS

1 Pound, Cut

25-28

BROCCOLI, SPEARS

1 Pound

20-22

BRUSSELSSPROUTS

1 Pound

24-26

CABBAGE

1

Pound, Thinly Sliced

16-18

CELERY

1⁄2 Pound, Thinly Sliced

18-20

CARROTS

1

Pound, Thinly Sliced

18-20

CAULIFLOWER, WHOLE

1

Pound, Thinly Sliced

20-22

CORN ON COB

1 Pound

14-16

EGGPLANT

3

1⁄2 Pounds

16-18

MUSHROOMS, WHOLE

1 Pound

10-12

OKRA

1 Pound

18-20

 

 

 

 

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Rival FSD201 manual Vegetables
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FSD201 specifications

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In summary, the Rival FSD201 is a state-of-the-art food safety device that combines advanced temperature and humidity monitoring with user-friendly technology. Its ability to provide real-time alerts, extensive data logging, and remote access makes it an essential tool for maintaining the highest standards of food safety and quality.
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