STEAMING TIME
The steaming times in this chart are a guide and should be adjusted to suit the different quantitiesor thickness of food and to suit your own taste.
VEGETABLE | COOKING TIME | ||
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Asparagus | 8 | - 10 min | |
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Bean Sprouts | 3 | - 4 min | |
Beans: Green, wax, french cut | 8 | - 10 min | |
Broccoli | 11 | ||
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Brussels Sprouts | 11 | ||
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Cabbage, Shredded | 6 | - 8 min | |
Cabbage, Wedges | 14 | - 16 min | |
Carrots | 8 | - 10 min | |
Cauliflower | 11 | ||
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Celery | 8 | - 12 min | |
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Collard Greens, Spinach | 6 | - 11 min | |
Mushrooms (fresh, sliced) | 3 | - 4 min | |
Pea Pods | 4 | - 6 min | |
Squash (Acorn, butternut) | 13 | - 16 min | |
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Zucchini | 10 | - 12 min | |
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*Altitude affects the temperatureat which water boils and thus the cooking time. It’s especiallytrue at high altitudeswhere longer cooking times are necessary. We have outlined a general guide to follow.Test for desired consistency when cooking times indicatedhave been reached. As you cook with this appliance, adapt times and measurementsto your own personal tastes.
HINTS FOR STEAMING
1.The ingredients must be of superior excellence.
2.Select lean cuts of meat that will result in tender food and require less cooking time.
