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
VARIETY |
| WEIGHT/OR | APPROXIMATE |
|
| NUMBER | TIME (MINUTES) |
|
| PIECES |
|
|
|
|
|
ARTICHOKES, WHOLE | 4 | Whole TopsTrimmed | |
ASPARAGUS, SPEARS | 1 Pound | ||
BEANS (GREEN/WAX) | 1⁄2 | Pound | |
OATMEAL | 1 Pound | ||
BEETS | 1 Pound, Cut | ||
BROCCOLI, SPEARS | 1 Pound | ||
BRUSSELSSPROUTS | 1 Pound | ||
CABBAGE | 1 | Pound, Thinly Sliced | |
CELERY | 1⁄2 Pound, Thinly Sliced | ||
CARROTS | 1 | Pound, Thinly Sliced | |
CAULIFLOWER, WHOLE | 1 | Pound, Thinly Sliced | |
CORN ON COB | 1 Pound | ||
EGGPLANT | 3 | 1⁄2 Pounds | |
MUSHROOMS, WHOLE | 1 Pound | ||
OKRA | 1 Pound | ||
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